Cocido

Kokido is a must for Sunday lunch or holiday celebrations! This Filipino classic dish is loaded with cheap cooked meats, sausages, and vegetables, and is served with Ranjana sauce, which is a must-eat specialty.

This version stayed in my draft box for weeks because I couldn’t decide if I should call it Pachiro or Kokido. With over 7,100 islands and about 120 languages, Filipino food culture can be a bit confusing.

From what I’ve read online, it seems like the two terms are used interchangeably. Depending on the region, this Filipino-style gram stove is called pochiro or kokido.

What is Cocido Madrileno?

The version we have here is inspired by Cocido Madrileno, one of the traditional Spanish dishes. This Spanish hotpot includes fresh and processed meats, a mix of vegetables and sweet fruits, and well-cooked stock with low and slow-cooked lentils.

Unlike our bulalo or nilaga, the elements of this boiled dish are served separately starting with the fragrant broth first, followed by the tender vegetables, and lastly, the flavorful meat to round it off.

The meal is accompanied by a roasted eggplant relish called berenjana as a condiment.

If you are looking for a special dish to complement your holiday menu, this darling stew will be a delicious addition to this season’s festivities.

In fact, not only is kokido traditionally offered for intoxication, but it is also the best use of any ham, roast chicken, and beef leftover from your Christmas feast. Put all the delicious scraps in well-cooked beef stock, add vegetables, and you have a delicious, tasty dish to enjoy at lunch the next day.

How to serve

  • Cocido a la Madrilena is usually taken as a three-course meal. Strain the broth and serve in turmeric first. Arrange vegetables, bean sprouts, and various meats on a serving platter. Serve vegetables and beans as a second course, and meat last.
  • You can enhance the flavor of food by mixing it with steamed rice or bread with Niranjana sauce.
  • How to store

    To keep the meat and vegetables from drying out, store them all together as a soup in one container. Refrigerate for up to 3 days.

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