Panamanian sancocho

Method 7 steps

1. 1

   Rub the chicken with salt, garlic, oregano and lime juice and leave it twenty minutes.

2. 2

   Cover the chicken with three litres of cold water, bring it up and skim.

3. 3

   Add the onion and half the culantro and simmer an hour.

4. 4

   Peel the ñame, cut it into large pieces and add it to the pot with the corn.

5. 5

   Cook twenty-five minutes, until the ñame is soft.

6. 6

   Mash a couple of pieces of ñame in the broth so the soup thickens.

7. 7

   Stir in the remaining culantro, season and serve with a separate plate of white rice.