This story and recipe is a translated version of an article by WCK Chef Corps member Harry Sasson that originally appeared in El Espectador on February 16. We’re sharing it here to make the story accessible to a wider audience and to ensure that the voices and perspectives featured in the original piece can reach readers beyond its initial publication.

Since WCK’s response to the floods in Colombia started, our teams have served more than 514,000 meals in less than three weeks to support families impacted by the disaster.

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In just two days, we managed to activate a large-scale relief operation to distribute meals, working with local communities and supporting the local economy.

Since last week, we have been supporting families affected by the floods in Córdoba alongside Fundación Gastronomía Social, answering the call of World Central Kitchen, led by Spanish chef José Andrés, which responds to humanitarian and natural disasters around the world.

In just two days, we activated a large-scale relief operation to distribute meals, working hand in hand with local communities and supporting the local economy. The numbers are powerful: 55 trucks are delivering food every day across the affected region, providing more than 500 hot meals and 8,000 sandwiches daily. This has only been possible thanks to dozens of local restaurants and bakeries, from whom we purchase meals at fair prices to distribute to those in need.

I am also deeply moved by the strength of community kitchens. We currently have more than 200 active, each serving between 30 and 100 people. Yesterday, we traveled to Las Palomas, a small town that lives from river sand extraction and was left isolated after the flooding. Together with local community leaders, we prepared a wood-fired sancocho for 300 people—made with pork, chicken, yam, cassava, and plantain.

The women helped prepare the ingredients while the young men kept the fire going. In solidarity with the communities affected by the floods, and in honor of all the people and companies who have helped respond to this emergency, today I share the recipe for this solidarity sancocho.

INGREDIENTS (Serves 8)

• 1 whole chicken, cut into pieces
• 8 pieces of pork ribs
• 1 green plantain, peeled and cut into 8 pieces
• 1 medium yam, peeled and cut into chunks
• 4 sabanera potatoes, peeled and cut in half
• 8 pieces of cassava (yuca), peeled
• 8 pieces of corn on the cob
• 3 ripe tomatoes, chopped
• 1 white onion, chopped
• 3 garlic cloves, chopped
• 1 celery stalk, chopped
• 1 cup sweet pepper (ají dulce), seeded and chopped
• 2 green onions (scallions), chopped
• 1 carrot, peeled and cut into 8 pieces
• 1/2 tablespoon ground cumin
• 1 teaspoon ground annatto (achiote)
• Salt and pepper

To Serve:

• Fresh chopped cilantro
• Lime wedges
• Avocado

PREPARATION

In a large pot with two tablespoons of vegetable oil, prepare a base by sautéing the white onion, garlic, and celery first. Then add the sweet pepper, green onions, tomatoes, cumin, and annatto, cooking while stirring.

Add the chicken, pork, and corn. Cover with water and let it boil for 30 minutes, removing any foam that forms on the surface.

After this time, add the plantain, yam, potatoes, and cassava. Continue cooking until the desired texture is reached. Adjust seasoning with salt and serve topped with fresh chopped cilantro, lime wedges, and avocado.

The Chef Corps is a global network of prominent culinary leaders who champion World Central Kitchen’s work providing fresh meals following crises. Thanks to their generosity, adaptability, and visibility, Chef Corps members are uniquely positioned to accelerate and amplify what WCK can accomplish when we arrive first to the frontlines.