Facebook
Pinterest
Save
Print

Panamanian Sancocho

Name: Panamanian Sancocho
Prep time: 1 h
Total time: 1 h 35 min
Yield: 4
Cuisine: Latin American
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

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

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.

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

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.

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

No nutrition information available for this recipe

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.