Last updated on October 6th, 2023 at 02:35 pm
Panamanian sancocho is a culinary symbol that unites Panamanians from all regions and generations. Read on for more about its origins, ingredients, preparation, and variations. Then make some at home—you won’t regret it.
Our team at Remitly created this guide as part of our series that celebrates the traditional foods of our global customers.
The Origins of Sancocho
Sancocho traces its roots back to Spain, likely from a dish called ajiaco, and has evolved over centuries in many Latin American countries, including Panama. Spanish colonizers brought the basic recipe—meat stewed with vegetables—to which indigenous ingredients like corn and root vegetables were added.
The name “sancocho” comes from the Spanish verb “sancochar,” which means to parboil. However, in Panama and other parts of Latin America where sancocho is popular, it refers specifically to this type of hearty stew.
Ingredients Used in Sancocho
The primary ingredient in sancocho is meat—usually chicken—but beef or pork can also be used. Root vegetables such as yuca (cassava), ñame (yam), and otoe (a type of taro) are essential components. Corn on the cob is often included as well.
Herbs and spices play a crucial role in giving sancocho its distinctive flavor. Culantro—a relative of cilantro but with a stronger flavor—is particularly important. Other seasonings may include garlic, onions, bell peppers, oregano, and bay leaves.
The Process of Making Sancocho
Making sancocho involves several steps, but isn’t overly complicated. First, the meat is browned in a pot with some oil. Then, water is added along with chopped onions and bell peppers for flavor. Once this mixture comes to a boil, root vegetables and corn are added.
The stew simmers until everything is tender—often for several hours—to allow flavors to meld together beautifully.
Variations Across Panama
While the basic recipe for Panamanian sancocho remains the same, variations exist across Panama. Some regions add rice, the main accompaniment to this dish, directly into the stew, while others serve it on the side. The type of meat used can also vary. In coastal areas, seafood versions of sancocho are common.
Regardless of these regional differences, all versions share a comforting, hearty quality that makes sancocho so beloved.
Serving and Eating Etiquette
Panamanian Sancocho is typically served in a large bowl with a spoon due to its soup-like consistency. It’s often accompanied by white rice—either mixed in or served separately—and slices of avocado.
It’s not uncommon to see Panamanins eating sancocho as a main meal at any time of day—even breakfast.
Sancocho is an everyday dish but also holds a special place during celebrations and gatherings. It’s often prepared for family reunions, birthdays, and holidays like Christmas and New Year’s Eve.
It’s also considered a cure-all remedy in Panamanian culture—perfect for nursing hangovers or soothing colds.
Recipe for Sancocho
And as Sancocho is a dish that invites experimentation, here’s a basic recipe to get you started but that you can modify to your liking. Remember, the best sancocho is one that suits your taste buds.
Ingredients
- 1 whole chicken, cut into pieces
- 2 large onions, chopped
- 2 bell peppers, chopped
- 4 cloves of garlic, minced
- 1 bunch of culantro (or cilantro if unavailable), finely chopped
- 3 yucas (cassavas), peeled and cut into chunks
- 3 ñames (yams), peeled and cut into chunks
- 3 otoes (taros), peeled and cut into chunks
- 4 ears of corn, halved
- Salt and pepper to taste
Instructions
- Heat some oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides.
- Add the onions, bell peppers, and garlic to the pot. Stir until they become fragrant.
- Pour enough water into the pot to cover all ingredients.
- Once the water starts boiling, add yuca, ñame, otoe, and corn.
- Lower the heat and let it simmer for about two hours or until everything is tender.
- Season with salt and pepper according to your preference.
- Serve hot with white rice on the side or mixed in.
Panamanian Cuisine: A Melting Pot of Flavors
Panamanian cuisine reflects its diverse cultural heritage—indigenous roots mingled with Spanish influences along with Afro-Caribbean flavors.
Staple Foods in Panama
Rice is staple food in Panama—it’s often served as an accompaniment to main dishes or incorporated directly into recipes like chicken with rice. Corn also plays a significant role, used in everything from tortillas to tamales.
Seafood is abundant due to Panama’s extensive coastline. Fish, shrimp, lobster, and octopus are commonly enjoyed. Meat—particularly chicken and beef—is also widely consumed.
Popular Dishes
Beyond sancocho, other popular dishes include ceviche (raw fish marinated in citrus juices), patacones (fried plantain slices), and carimañolas (meat-stuffed yuca fritters).
Desserts often feature tropical fruits like pineapple, mango, and coconut. Flan—a creamy caramel custard—is a favorite sweet treat.
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