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Panamanian Sancocho

  • Prep 60 min
  • Total 1 hr 35 min
  • Ingredients 11
  • Servings 4

Ingredients

1 1/2
lb beef with or without bone
2
lb white yam
3
green bananas or 1 plantain
1
lb yautía
1
carrot, cut into 1-inch slices approximately
1
onion, finely chopped
1
green pepper
3- 4 cloves garlic, minced
4
leaves of coriander or cilantro bunch finely chopped
Oregano to taste
Salt and pepper to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can also add 1 large potato or corn on the cob.

Panamanian sancocho is common in the central zone of the country. The ingredients include a variety of tubers and beef, chicken or pork. It’s served warm with white rice. The recipe also allows for the use of corn, yucca, yam and yautía (malanga). It's seasoned with onion, garlic, salt, pepper, coriander and ground oregano. When you use beef, as in this recipe, it becomes beef stew.

I put the seasoning through the food processor so that they aren't found in the soup, but you can leave them in bigger chunks if you prefer.

Directions

  • 1 Place the beef in the pot with the onion, green pepper, garlic, salt, pepper, coriander or cilantro with enough water to cover it all. Let cook at low heat until the beef is soft, be careful to add water if necessary.
  • 2 Once the beef has softened, add the yams and let boil to allow the liquid to thicken, and then add the yautía, carrots and the plantain or banana. Let boil so allow the flavors to mix and to achieve the desired thickness.

Panamanian sancocho is common in the central zone of the country. The ingredients include a variety of tubers and beef, chicken or pork. It’s served warm with white rice. The recipe also allows for the use of corn, yucca, yam and yautía (malanga). It's seasoned with onion, garlic, salt, pepper, coriander and ground oregano. When you use beef, as in this recipe, it becomes beef stew.

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 28, 2015

Panamanian sancocho is common in the central zone of the country. The ingredients include a variety of tubers and beef, chicken or pork. It’s served warm with white rice. The recipe also allows for the use of corn, yucca, yam and yautía (malanga). It's seasoned with onion, garlic, salt, pepper, coriander and ground oregano. When you use beef, as in this recipe, it becomes beef stew.