Sancocho
Puerto Rican Autumn Stew
Recipe by Christina Maldonado-Coffey
Serves: 10
20 cups water
½ cup sofrito
½ cup tomato sauce
2 tablespoons adobo
2 packets of Sazón
1 tablespoon oregano
1 cup carrots, medium diced
1 cup chayote squash, skin on, medium diced
1 cup green plantain, crescent shaped sliced
1 cup purple yautia (taro), medium diced
1 cup white yautia (taro), medium diced
1 cup ñame (yam), medium diced
1 cup batata (Spanish sweet potato), medium diced
1 cup pumpkin, medium diced
2 cups corn kernels
Salt, to taste
1. In a pot, add about 20 cups of water, sofrito, tomato sauce, and all spices except salt; bring to a boil.
2. Add carrots, chayote squash, and green plantain. Cook just until they soften, then add yautia, ñame, and sweet potatoes. Add salt to taste.
3. Once all the veggies are just tender, add the pumpkin and corn. The pumpkin will help thicken the soup. Soup is ready to serve once pumpkin is tender.
Masoori Dal
Nepali Lentil Stew
Recipe by Tulsha Chauwan
Serves 8-10
2 cups brown lentils
3 cups water
1-2 tablespoons canola
(or other flavorless) oil
1 teaspoon bada masala
(Nepali five-spice powder, available at South Asian grocery stores)
½ cup yellow onion, sliced lengthwise
1 teaspoon salt
1. Rinse lentils and bring to a boil. Cook 30-40 minutes, adding more water if needed.
2. In a separate skillet, heat oil until shimmering (but not smoking). Add spices and stir for a few seconds until aromatic.
3. Add sliced onions and saute over medium-low heat until translucent and golden.
4. Stir onion-spice mixture into the boiled lentils. Add salt to taste and simmer 5 minutes to blend the flavors.
5. If the dal becomes too thick, thin out with some water. It should be the consistency of a soup; serve over rice.
Cucumber Achar
Nepali Cucumber Salad
Recipe by Tulsha Chauwan
½ pound potatoes
2 cucumbers
1 medium tomato
½ cup red onion
½ cup cilantro
½ teaspoon cumin
½ cup lime juice
¼ teaspoon cayenne (or to taste)
Salt to taste
1. Boil and dice potatoes.
2. Dice the rest of the vegetables.
3. Combine all ingredients, mix well, and chill.
4. Serve cold or at room temperature.
Masala Chai
Spiced black tea
Recipe by Srirupa Dasgupta
Serves 2
12 ounces your choice of milk (dairy or non)
12 ounces water
2 teaspoons ginger, minced
2 sticks cinamon
8 whole cardamom pods
2 tablespoons loose-leaf black tea
1. Add milk, water, ginger and spices into a saucepan. Bring to a boil.
2. Add tea and simmer for 5 more minutes.
3. Strain and serve, with or without sweetener of your choice.
Srirupa Dasgupta is the founder and owner of Upohar, a vegetarian restaurant featuring cuisines from around the world. The word Upohar (pronounced oop-oh-har) means “gift” in Bengali. The business also includes Global Flavors Catering and Christina’s Criollo, providing authentic Puerto Rican cuisine. Read more about this three-pronged B-corp business’ mission at upoharethniccuisines.com.