A typical Panama meal usually includes meat, coconut rice and beans accompanied by local fruits and vegetables like yucca, squash and plantains. The national dish of Panama is sancocho: A Panamanian stew, packed with meat (usually chicken) and veggies. Other popular dishes are empanads with shells made of maize or flour; Carimanola: a fried yucca roll stuffed with meat and boiled eggs. Tamales: boiled pockets of masa harina dough, stuffed with meat and served in banana leaves.
- 700 gm chicken
- 900 gm yucca root, peeled and cut into 1 inch cubes
- 450 gm yam peeled and cut into 1 inch cubes(if available)
- 1 large plantain peeled and cut into 1 inch slices (not too ripe)
- 1 small bunch green onions coarsely chopped (white part only)
- 2 carrots scrubbed and cut into bite size pieces
- 2 ears corn cut into 1 inch pieces
- 60 gm gringo cilantro leaves and stems, chopped or if Panamanian cilantro (leaf resembling dandelion) is used — 1 leaf
- Water or chicken broth
- Salt and pepper
- Put all ingredients except salt, pepper, and corn in a large soup or stock pot.
- Add enough water or chicken broth to cover.
- Bring to a boil, reduce heat, and simmer for 1 hour.
- Remove chicken, discard skin, and peel meat from the bones.
- Break the meat into fairly large pieces and return to the pot.
- Add corn, salt and pepper to taste.
- Simmer for about 20 minutes longer.