Colombia stands out worldwide for the quality and authenticity of its gastronomy, With a kitchen that combines tradition, history and unique flavors in each region. And within that wealth and diversity, the sancocho rises as one of its most representative dishes. However, where is the largest in the country cooks and why did you beat records?
Prepared in multiple versions that reflect the cultural identity of each region, The sancocho keeps a resistance story that goes from generation to generation. Present in celebrations, parties and family gatherings, symbolizes union and hospitality while exalting the richness of Creole cuisine.
A town in the department of Santander brought that tradition to another level by achieving a Guinness record that surprised the country. With collective effort, hundreds of volunteers and the enthusiasm of the entire community, cooked the largest sancocho in Colombia, leaving their name recorded in national gastronomic history.
In May 2025, Barrancabermeja was the scene of a historical event: the preparation of the largest three -phase sancocho in the country, made with chicken, beef and catfish, in a gigantic cauldron of more than 30,000 liters. The challenge not only sought to break a world record, but also exalt local pride and share with thousands of attendees a dish loaded with flavor and tradition.
(Read more: Latin pride: the Colombian product conquering the European market)
Sancocho
Source: Canva
Why did you beat records?
The preparation required impressive figures: 750 pounds of bone, 500 pounds of catfish, 1,750 chicken perniles, in addition to whole lumps of cassava and potatoes. Everything was cooked in a specially made of 3.75 meters long, 1.5 wide and 1 meter high.
The process took more than seven hours, with the participation of more than 600 volunteers, a team of chefs and the support of the Minister of Mines and Energy, Edwin Palma Egea, who supported the initiative contributing the inputs.
The result was a success: more than 3,000 sancocho dishes served for free, shared with the community within the framework of the International Day of the working class. The event not only focused on the culinary feat, but also on highlighting the cultural identity of Barrancabermeja and its ability to unite people around a tradition as Colombian as the sancocho.
(Read more: eThe town of Colombia that seems asleep, but produces tons of gold every year)
What other places flaunt its preparation?
In addition to Santander, the sancocho is enjoyed in numerous corners of Colombia. In Geneva, Valle del Cauca, for example, tradition is lived with special enthusiasm: during the renowned Mono Núñez festival, The community meets to prepare the dish in huge outdoor cauldrons, creating an atmosphere of Andean music, aromas and coexistence.
Other regions such as the Colombian Caribbean, Antioquia and the Pacific region also prepare it in popular celebrations, each with its distinctive touch. On the coast it is customary to add fish or shellfish; In Antioquia, Creole chicken sancocho predominates, while in the Pacific it is enriched with local herbs, reflecting the country’s gastronomic diversity.
How do you prepare the sancocho?
The sancocho is one of the most representative dishes in Colombia, famous for its homemade flavor and its ability to bring the family around the table. Its preparation combines meats, tubers, vegetables and aromatic herbs that give it an unmatched taste. Next, a simple way to elaborate it in five steps:
1. Prepare the ingredients
Wash and cut in pieces the chosen meats (chicken, beef or pork), as well as green banana, cassava, potato and cob. Pique onion, garlic, tomato and coriander.
2. Sauté the base
In a large pot, sauté the onion, garlic and tomato with a little oil to create the “stew” that will taste the broth.
3. Cook the meats
Add the meat to the sauce, cover with enough water, add salt, cumin and pepper, and let boil until they are well cooked.
4. Incorporate tubers and vegetables
Añada yucca, banana, potato and mazorca. Cook over medium heat until the vegetables are soft and the broth thickens slightly.
5. Finish and serve
Rectify the seasoning, add fresh coriander and serve hot accompanied by white rice, chili and avocado, as it is customary in many regions.
