About this virtual stew of journalists, storytellers and makers of the la brega podcast
Sancocho Live returns with a four-part virtual event series featuring reporters, sources, musicians, and artists from the new podcast La Brega, putting them in conversation with one another to discuss the making of the series and reflect on the Puerto Rican experience. SancochoLive JoinTheSancocho LaBrega PRSyllabus
And now, La Brega is also a podcast series available for streaming in its entirety in both English and Spanish, using narrative storytelling, investigative journalism, and first-person reflections to reveal how la brega has defined so many aspects of life in Puerto Rico during its 120-year history as a colony of the United States. A persistent state of crisis, longstanding neglect by national leaders, and corruption in local politics have made recent events including a 15-year recession, devastating storms and earthquakes, and deep cuts to basic services even more arduous. What does it say about life in Puerto Rico that "la brega" is such a defining experience?
Sancocho Live invites you to listen to the episodes relevant to each weeks discussion and then join us for a discussion with the reporters and some of the interviewees of each episode. For the final week of the series, the closing event will put select musicians, artists, and creative voices behind the series in conversation with one another. Discussions will be bilingual, with participants speaking in the language they are most comfortable with. Live interpretation in English Spanish by the Babilla Collective, and PRSL will be provided. These events will feature Puerto Rican Sign Language Interpreters from the island-based company Ceiba Interpreters. We chose these interpreters because their Sign Language represents the Puerto Rican experience in ways that are often left unexplored, unseen, and, at times, ignored.
In the podcasts kick-off episode, Cheo Santiago of Adopta Un Hoyo observes merecemos mas -- we deserve better. In episode 7, political anthropologist Yarimar Bonilla considers the protest phrase somos ms y no tenemos miedo. How can we understand Puerto Ricos existential crisis by putting these two declarations in conversation with another? How does the end of the promises'' manifest in everyday life, and what are the limits to coping with failures of the state to provide basic services? Where do we go from here?
La Brega host Alana Casanova-Burgess in conversation with Yarimar Bonilla, Deepak Lamba-Nieves and Cheo Santiago. Discussion moderated by Andrea Gonzlez-RamÃrez, senior staff writer at GEN. Live DJ Set: Christian MartÃr. lick here to register.
CPI reporters Cristina del Mar Quiles and Luis Valentn in conversation with Jessica Méndez Colberg and Diana Ramos. Discussion moderated by Omaya Sosa Pascual of CPI. Live DJ set: Andrés "Velcro" Ramos.
Regardless of politics and deep divisions on the status issue, boricuas come together to root for Puerto Rico on the world stage. What does it mean to represent us as a country? Where does our identity and sense of nationhood, even as a colony, come from? And how has it been shaped by repression of the independence movement, including state surveillance?
All of these starches will naturally thicken the broth as they cook, making it rich, velvety, and incredibly hearty. This isn't just a soup for cold winter days; remember, Puerto Rico is a tropical island and I find this dish to be satisfying and delicious even on hot summer days.
I've seen a lot of websites touting that malanga is one of the most hypoallergenic starches on the planet, but my attempts to find scientific verification of this statement have left me empty-handed. I don't doubt it, but I wish I had a credible source to back it up.
Do you know where tapioca comes from? The yuca root! It's called various names in different parts of the world, including cassava, tapioca root, and manioc root. These are all the same thing! Yuca looks similar to malanga, but instead of having a dry, slightly hairy skin, it is thick and smooth and usually coated in a wax. But, unlike malanga, they can vary in size greatly.
ame is the Spanish word for "yam". There is a lot of confusion about yams and sweet potatoes in the United States. I get so frustrated when I see recipes that call for yams, but what they really mean for you to use are sweet potatoes. They are NOT the same thing! Yams are monocots, while sweet potatoes are eudicots -- they are in totally different botanical families.
In many of the specialty Hispanic stores that I have been in, as well as in local stores here in Miami, I've found chunks of some type of tropical pumpkin labeled simply as calabaza. It doesn't look like the type of pumpkin that you make Jack-O-Lanterns out of. Instead, the rind is lighter, more yellow, and with green accents or even large green patches. The rind is also usually textured with small bumps. I wish I knew what specific variety it is! My search online has not helped me to identify it. But, I bet you that you can find the same thing packaged in your local Hispanic specialty store.
You can use your favorite meat and broth with sancocho -- beef, pork, and chicken will all work and taste great. To make my last batch ultra nourishing and nutritious, I actually made it using chicken hearts and slow-cooked beef tendon and I spiked the beef bone broth with some of the beef tendon broth for an extra boost of gelatin and collagen.
I like to buy double the starchy ingredients, peel, chop, and slice everything at the same time, and put half of everything in a big gallon freezer bag so that it's all ready to go the next time I want to make a big batch. These starches freeze very well, and you can even find kits in the freezer section of some Hispanic markets with everything included, but these kits will always have corn.
The following is my recipe for a Puerto Rican stew called sancocho. Sancocho is found all through the Hispanic Caribbean, Central and South America. Although every household seems to have its own version I have NEVER met a sancocho I didnt love. It calls for a variety of root vegetables among other ingredients and can be prepared with beef, pork, chicken, fish or a combination of the before mentioned. Sancocho is hearty, comfort food at its best. In Puerto Rico it is served with a side of perfectly prepared rice and three or four slices of fresh avocado. If you prefer a thick stew, remove a few chunks of vegetables from the pot, give them a quick mash and throw them back into the pot. For a soupier end product, add more broth. Please note this recipe reflects a thicker version as that is my preference.
Video korea kitchen: easy recipe for yummy japchae
The Green Plantain is a member of the banana family. For the viandas, you will need 1 green plantain peeled and cut into 1 to 1½-inch round slices. Click on the link to learn how to peel and cut the green plantain: How to Prepare Root Vegetables for Beef Stew.
The seasoning envelopes with coriander and annatto are now sold at regular supermarkets. However, if the seasoning envelopes are not available at your local market,clickon the link to learn how to create your ownSpecial Blend of Seasonings.
Lets prepare the plantain dumplings known as bollitas de pltano!
When the Sancocho is ready to be served, fill a melon baller with the plantain mixture. Release the plantain mixture from melon baller on top of broth. Cover saucepan with lid and cook over medium-low heat for 7 minutes or until the plantain dumplings are thoroughly cooked.
