Aug 31 2011

Recipe from Costa Rica – olla de carne y verduras

Olla de carne y verduras in Costa Rica

Olla de carne y verduras, or a pot of meat and vegetables, fresh and steaming from Costa Rica!

CFCA serves more than 7,000 sponsored children and elderly in Costa Rica. Our staff members there sent us this recipe for olla de carne y verduras, roughly translated: a pot of meat and vegetables.

This recipe is for four to five people.


  • 2.5 liters of water
  • 2 pounds of beef, including bones OR 1 pound of beef ribs, cut in 2-inch pieces
  • Salt to taste
  • 1/4 pound of large carrots, washed and cut in small pieces
  • Two medium-size corn cobs, cut in half
  • 1/2 pound of cassava roots (yucca), washed and cut in medium-size pieces
  • 1 green medium-size plantain, washed and cut in 4 pieces (still unpeeled; it’s traditionally peeled after it is cooked and you’re eating!)
  • 1/2 pound of large potatoes, peeled and cut in small pieces
  • 1/2 pound of sweet potatoes, peeled and cut in small pieces

Boil water in a pot and add salt as desired.

Cook for about 20 minutes to make a soup. Meanwhile, peel the vegetables, wash them, and cut them in pieces. Add them to the pot.

Add the vegetables according to the following order: carrots, corn, plantain and cassava roots (yucca).

Let these cook for about five minutes before adding the potatoes and sweet potato.

Cover the pot and let it all cook for another 25 minutes at a medium temperature. Serve.

Related links about Costa Rica

See a video of CFCA scholar Jerlin Julieta in Costa Rica:

Watch a picture slideshow to see how Heidyís life in Costa Rica changed through sponsorship:

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