Special collection of Panamanian recipes with a bilingual glossary of fruits and vegetables common in Panama.
It's not one cook book; it's TWO cook books in one! Eat your way to another language with easy-to-cook recipes in Spanish and English.
Excerpt
Sancocho
2 libras de pollo, en pedazos
1 cucharada de aceite de cocinar
4 tazas de agua
1 cebolla, picada
4 dientes de ajo, picado
2 mazorcas de maíz, en trozos
¼ libra de ñame, en trozos
¼ libra de otoe, en trozos
1 pimentón verde, picado
2 plátanos verdes, en trozos
¼ libra de yuca, en trozos
¼ libra de zapallo, en trozos
2 hojas de culantro
1 manojo de perejil, picado
Sal y pimienta negra al gusto
En una olla grande, sofreír el pollo.
Añadir el resto de los ingredientes.
Hervir por 5 minutos.
Bajar la mecha.
Cocinar a fuego lento por 1 hora, hasta que esté espeso el caldo.
Chicken Soup
2 pounds chicken, in pieces
1 tablespoon cooking oil
4 cups water
1 onion, diced
4 cloves garlic, diced
2 corncobs, in pieces
¼ pound yam (not sweet potato, see glossary)
¼ pound dasheen, in pieces
1 belle pepper, chopped
2 green plantains, in pieces
¼ pound cassava, in pieces
¼ pound yellow squash, in pieces
2 coriander leaves
1 bunch parsley, chopped
Salt and black pepper to taste
In a large pot, sauté the chicken.
Add the rest of the ingredients and bring to a boil.
Cook for 5 minutes.
Lower the fire.
Simmer for 1 hour, until the soup is thick.
My book is a collection of dialogues with award-winning chefs from various backgrounds and cultures, sharing their personal experiences of where and why food culture is where it is today.
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