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Posted On: 2008-12-12
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A Taste of Panamá… In the Panamanian cuisine there is a soup dish that is an all-time favorite with the Panamanians. Some call it “levanta muerto” or “raise the dead” soup, especially after a night out in the town because it revives body and soul… and the name of this traditional soup is the “sancocho”. I find that the best sancocho with the most unique flavor is the one cooked under firewood and you must use the meat from a “free raised chicken”, fresh culantro leaves (not cilantro which has not the same taste), fresh oregano leaves (not the dried kind), sticky yam (ñame), salt and water. The chicken is cooked with some culantro and oregano leaves. It is left to simmer so that it softens up, and then more water and part of the yams are added so that it thickens. Then some more water, oregano, culantro, and the rest of the yams are added with a little bit of pepper. It is served with a bowl of white steamed rice on the side.
More Pictures
A Taste of Panamá… In the Panamanian cuisine there is a soup dish that is an all-time favorite with the Panamanians. Some call it “levanta muerto” or “raise the dead” soup, especially after a night out in the town because it revives body and soul… and the name of this traditional soup is the “sancocho”. I find that the best sancocho with the most unique flavor is the one cooked under firewood and you must use the meat from a “free raised chicken”, fresh culantro leaves (not cilantro which has not the same taste), fresh oregano leaves (not the dried kind), sticky yam (ñame), salt and water. The chicken is cooked with some culantro and oregano leaves. It is left to simmer so that it softens up, and then more water and part of the yams are added so that it thickens. Then some more water, oregano, culantro, and the rest of the yams are added with a little bit of pepper. It is served with a bowl of white steamed rice on the side.
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