"Also, malanga (taro root), ñame (Caribbean yam) and criollo chilli pepper – which adds flavour, but is not hot."Ĭollins' recipe for sancocho de gallina is one of many in his influential cookbook, T'ACH: Authentic Panama Cuisine, published in 2016. " young hens ( gallina) cut up into parts, onions, garlic, culantro, oregano, salt and pepper to taste," he said. At his restaurant T'ACH, in the western highland town of Boquete, the esteemed chef – who many consider the "Godfather of the new Panamanian kitchen" – includes corn and local root vegetables from the surrounding areas in the province of Chiriquí, where most of Panama's crops are grown. Nonetheless, the base recipe, which is arguably considered the "national" one, is the original that hails from Chitre, a town on the Azuero Peninsula, according to Panamanian culinary anthropologist and chef Charlie Collins. In Panama, where it is considered the national dish, sancocho is a nostalgic panacea of poultry and produce.īefore modern shipping methods, ingredients varied by regions within Panama – thus, each sancocho recipe was unique. In the Dominican Republic, one recipe calls for "seven meats", including goat, ham and pork sausage. In Puerto Rico, sancocho is a tomato-based beef stock with corn, potatoes, cassava, calabaza squash and beef. ![]() Nevertheless, when you look at the different countries where the dish is made, you'll find sancocho recipes vary based on regional ingredients, seasoned to comfort local palates. Perhaps that's why the name of the dish is so generic sancocho is derived from the Spanish verb sancochar, meaning to cook in liquid. That's because the primary ingredients of this hearty soup – meat, vegetables and tubers – are as broad and as varied as Latin America itself. The dish can be served on a plate or in a bowl, usually accompanied by bread and often Worcestershire sauce.Sancocho may be ubiquitous across Latin America, but no two recipes are the same. Standard American chop suey consists of elbow macaroni and bits of cooked ground beef with sautéed onions in a thick tomato-based sauce. Though this comfort food is influenced by Italian-American cuisine as well as older New England quick and practical meals like the "potato bargain" and "necessity mess," it is known as "American chop suey" both because it is a sometimes-haphazard hodgepodge of meat, vegetables and Italian seasonings, and because it once used rice, a base ingredient in Chinese cuisine, instead of pasta. ![]() ![]() Despite its name, it has only a very distant relation to the chop suey of Chinese and American Chinese cuisine. ![]() Outside New England it is sometimes called American goulash or Johnny Marzetti, among other names. American chop suey is an American pasta casserole made with ground beef, macaroni and a seasoned tomato sauce, found in the cuisine of New England and other regions of the United States.
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