A stew or soup of Latin America and the Caribbean made from various meats, tubers such as yams or cassavas, and other ingredients.
[American Spanish, from Spanish, half-cooked food, from Vulgar Latin *subcoctus, undercooked, cooked a little : Latin sub-, sub- + Latin coctus, cooked, past participle of coquere, to cook; see pekw- in the Appendix of Indo-European roots.]
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