Panamanian sancocho
Chicken soup with ñame root and culantro. Panama's cure for a hangover and for a cold.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rub the chicken with salt, garlic, oregano and lime juice and leave it twenty minutes.
Cover the chicken with three litres of cold water, bring it up and skim.
Add the onion and half the culantro and simmer an hour.
Peel the ñame, cut it into large pieces and add it to the pot with the corn.
Cook twenty-five minutes, until the ñame is soft.
Mash a couple of pieces of ñame in the broth so the soup thickens.
Stir in the remaining culantro, season and serve with a separate plate of white rice.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Daguerreroa · CC BY-SA 4.0