In addition, malanga (taro root), yam (Caribbean yam) and Creole chilli pepper, which adds flavor but is not spicy. For Alba, the best thing about sancocho is not to consume it, but to be in a circle with the family and cook together. Lisa created this recipe in honor of her father's sancocho, with the goal of making it as traditional as possible Panamanian, considering the ingredients that are easily available in American grocery stores. Perhaps one of the reasons why sancocho has become Panama's national dish is because it's incredibly easy to make.
An important ingredient in Panamanian sancocho is whole corn on the cob, which you don't normally see in U. Almost every Saturday morning, Lisa remembers making this sancocho, which she nicknamed “sancho”, for lunch, with a side of steamed rice and sometimes hot habanero sauce to spice things up. By the way, if you're lucky enough to be served a bowl of soup that was cooked over an open fire, your sancocho will take on a smoky touch. His father liked to make his sancocho with old corn, since it was harder than fresh corn and was not cooked too much during the long cooking process.
In the Dominican Republic, sancocho is also considered one of the national dishes and usually includes red beans, white rice, beef and chicken. I'm not sure if hot food really cools you down, but heat is one of the many things Panamanian sancocho is said to remedy. He was also the leader of any type of sancocho that was made in his house, including this much loved version.
