UNIVERS

IDAD
ABIERTA
PARA
ADULTO
S
(UAPA)

Theme:
Final production

NAME:
Otoniel Almonte Belliard

ENROLLMENT:
17-3004

SUBJECT:
English Grammar II
 TEACHER:
Ada Francisco

DATE:
18/08/2021

Introduction

In this final project I am going to be talking about my favorite dish, which is

the sancocho, it is a gourmet thistle based on food and very traditional meats
in the Dominican Republic, this type of position is mostly prepared for a
special occasion with family and friends, whose preparation takes a long time

Main
idea

Describe your favorite recipe. Use quantifiers.

 The
Domini In the Dominican Republic the sancocho is prepared, but
these will depend on the taste of each house and each cook, although some rules seem to be
almost universal: it never takes potatoes, noodles, or tomato sauce. The traditional
Sancocho is made of beef (and sometimes chicken or chicken), however the Sancocho of
seven meats is the luxury version, and it has seven meats from 4 different animals.
It is also worth mentioning that the Sancocho acquires a dark brown color, in contrast to the
orange-brown color of the "normal" sancocho, which gets a large part of its color from the
pumpkin.
The sancocho is generally served on special occasions as it contains many ingredients and
its preparation is long. However, the time it takes to prepare is the time best spent with
friends, sipping on some rum or a cold beer.

Ingredients
serving for 8
1. 2 Pound Beef
2. 2 Pound Pork
3. 1 Pound Chicken
4. 1 Pound Smoked Chops
5. 1 Pound Auyama
6. 1 Pound Yucca
7. 1 pound Yautía
8. 2 Green Bananas
9. 2 Cobs
10. to taste Salt
11. to taste Pepper
12. a tablespoon of Oil
13. Homemade Sofrito
14. to taste Oregano
15. 1 Onion
16. Garlic
17. 1 Green pepper Cubanela
18. 1 Bunch Cilantro
19. 2 Chicken Broth Cubes
20. Seasoning Powder
21. English Sauce
22. Drinking water
23. Bitter Orange
24. Sugar
25. 2 Stalks Celery

Steps
1. We wash the Meat well with Bitter Orange and Lots of water and proceed to Season
with 3 Spoons of Homemade or Liquid Seasoning, 2 Tablespoons of Powdered
Seasoning, 1 Tablespoon of Oregano, 1 Tablespoon of English Sauce, Salt and
pepper to taste. Marinate for 1 hour or more.

2. Peel the yautía, yucca and banana, cobs and cut it into small pieces. The squash in
large pieces, since later we will be removing it to liquefy it and be able to thicken
the broth.
3. In a cauldron place 2 spoons of oil with a teaspoon of sugar. When it is golden,
proceed to fry the meat. Cook for approximately 30 minutes. Once ready, reserve it
by separating the chicken from the rest of the meat as we will be adding it to the
broth later to avoid becoming too soft.
4. In a thick-bottomed pot, place two tablespoons of oil and fry the onion, chili pepper,
celery, 1 tablespoon of crushed garlic, 1 tablespoon of oregano, the chops and salt,
pepper to taste. Add the food (yucca, yautía, plantain, squash) and add enough
water. When it begins to boil add the Meat without the chicken and add the bunch
of Cilantro.

5. Cook over high heat. When the squash is soft, remove it and liquefy it with a little
of the broth and return to the stew again. At this moment we can add the chicken.

6. Let it boil until it takes more consistency. Remove the bunch of coriander. Add the
Corn cut into pieces and previously salted separately. Rectify the salt and if
necessary use the chicken broth cubes according to your taste. A final touch of
Agrio de Naranja will give it a better taste. Bon Appetite

7. And finally Serve with White Rice and Avocado.

 Finally, it is important to mention that this

Conclusion
type of thistle is widely consumed by
Dominicans due to its rich flavor and
especially when it happens with the
family, now well in cold times is when
Dominicans consume it most because it is
the best food for cold weather.
 Attachment
https://www.youtube.com/watch?v=10LWIFG3imQ

Bibliogr
aphy https://cookpad.com/do/recetas/4613371-sancocho-
dominicano
https://www.cocinadominicana.com/123/sancocho-de-siete-carnes.html