Holidays Abroad: Ángeles Somos

Ángeles Somos is a tradition typically celebrated in Colombia on November 1st. All the children come to school dressed in white, except mine. Learning about these holidays as they come sometimes have their downfall, when you don’t know the traditions associated with celebrating them. You better believe, it’s already on my calendar for next year.

Ángeles Somos is a traditional celebration in Colombia, coinciding with All Saints’ Day. On this day, children dress up and go door to door singing the well-known chant “Ángeles somos, del cielo venimos” to ask for sweets, fruits, or small treats. Rooted in Catholic tradition and popular culture, the celebration symbolizes innocence, generosity, and remembrance of the souls in heaven. Over time, Ángeles Somos has become a joyful community custom, often compared to Halloween, but with a distinctly Colombian religious and cultural meaning.

Today the children wear all white to school and along with lots of music and singing, they learned how to make the traditional Coastal soup, Sancocho.

Here is the recipe:

Sancocho Soup

Ingredients

• 2 1/2 quarts water
• 1 tablespoon salt
• 1/4 cup chopped fresh cilantro
• 4 cloves garlic, crushed
• 6 chicken leg quarters
• 2 plantains, peeled and cut into 6 pieces
• 1 large onion, chopped
• 2 pounds potatoes, peeled

• 4 pounds fresh cassava roots, cut into 6 pieces
• 2 tablespoons cooking oil
• 4 large onions, peeled and thinly sliced
• 1 teaspoon ground cumin, or to taste
• 1/2 teaspoon mild paprika, or to taste
• 1 teaspoon salt, or to taste
• 1 pound tomatoes, chopped

Directions

1. Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes. Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.
2. While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are soft, stir in the tomatoes, and remove from heat.
3. Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.

For more recipes celebrating the food from Colombia, check out the celebrated cook book from Colombian Chef Mariana Velasquez: