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.
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