Glenn Jacobs wrote:
>
> On Sat, 08 Nov 2003 05:15:49 GMT, Richard Periut wrote:
>
> > I'm not responding to Jill, but to the poster that commented on what
> > sancocho, ajiaco, et cetera, is.
> >
> > That thick "soup" which contains various meats and tubers, usually
> > cooked on rainy cold days, is called Ajiaco by Cubans. It is called
> > sancocho by Dominicans, and I forge what PR's call it.
> >
> > In Cuba, Sancocho is the various scraps of meat and tubers that are
> > destined to become pig food. So if you are inviting a Cuban to eat such
> > a meal, never ever call it a Sancocho! : )
> >
> Richard
> >
> In the Canary Islands Sancocho is made with cherne salado (Salted Grouper)
> and Papas (potatoes) and it is served with Mojo picon (a slightly hot
> pepper sauce with a lot of garlic).
>
> The fish is soaked in freah water and then rinsed to remove the salt. The
> fish and potatoes are boiled with garlic and onions and then drained. The
> mojo is made by by grinding sweet red pepper, a small amount of a hot
> pepper, a substantial amount of fresh garlic and olive oil together in a
> pestle until it forms a thick paste.
>
> I belive the the word sancocho comes from the method of cooking the fish
> and the potatoes (boiling).
>
> JakeInHartsel

Yes, the verb sancochar means to boil in water. I am not sure and don't have a
Spanish dictionary avaiable but I think that salcocho means the same. I hope
someone will correct me.

Bert