Sancocho

When it comes to traditional Panamanian cuisine, the country's national dish, Sancocho, is unrivaled. Broth, vegetables, chicken, and rice are just a few of the important ingredients in this traditional Panamanian soup, but the copious use of indigenous culantro spice takes the cake. Culantro differs from cilantro in that it has a deeper aroma and flavor with slightly sweet undertones. Sancocho is best enjoyed after a night of excessive drinking. Locals say it is the greatest hangover treatment.

Ingredients:

• 1 chicken, chopped into pieces (about 2 kg)
• 1 pound peeled and cut into pieces cassava
• 3-pound peeled and cut into pieces yam (or sweet potato)
• 2 corn ears, each cut into thirds
• 1 small bunch chopped culantro (or cilantro)
• 1 large chopped onion
• 1 green bell pepper sliced into little cubes
• 2 teaspoons oregano
• 4 garlic cloves, chopped
• Salt

Instructions:

• Put the chicken in a pot and then add water.
• After boiling, cook for 5 minutes over high heat.
• Reduce the heat and add the yams, corn, and cassava.
• Cook for 45 minutes on low heat.
• Add the onion, bell pepper, garlic, cilantro, salt, and 1 teaspoon of oregano.
• Cook for another 15 minutes.
• Remove the pan from the heat and stir in the remaining oregano. Before serving, cover and set aside for 10 minutes.
• Sancocho is best served with white rice.