The Republic of Panama, the Bridge of the Americas as some people know it, is a nation blessed with a rich history that has managed to keep its customs and traditions intact, a resulting mosaic in which the blend of Amerindian, Spanish and African cultures is plain to a naked eye.

In that legacy of customs and traditions, Panama’s cuisine has a seal of its own, based on richness, variety and genuineness. Weather conditions, soils and the surrounding waters (the country overlooks the Pacific and Atlantic oceans, as well as the Caribbean Sea) are good advantages. They provide a magnificent assortment of meats, shellfish, fowls, fruits, vegetables and rice. However, the magical touch is in the hands of generations of Panamanians whose ingenuity and originality have made them knock down every single time barriers. There’s no doubt that visiting Panama without giving a good shot at its traditional cuisine is almost impossible. They’re part of that country’s cultural heritage, as much as molas, polleras, montuno, tamborito, cumbia, atravesano and the Corpus Christi Party in Los Santos Village are.

Sancocho de gallina (hen soup) Ingredients: one hen, one big diced onion, one green pepper (diced), four garlic cloves (diced), 4 coriander leaves (diced), a tablespoon of salt, 3 ears of corn (sliced), 2 lbs. of sweet potatoes (diced), a teaspoon of marjoram leaves, one chombo pepper (diced and seedless). Cut off the hen in quarts and put them in a casserole until they’re piping hot. Add the onion, the pepper and the garlic cloves. Put a lid on the casserole and let it cook at a slow burn until it sweats. Pour enough water to cover it completely and have some left for the soup; let it boil for at least three quarters of an hour. Add the coriander, the salt, the corn and the sweet potatoes. Let the whole thing cook until the mixture is completely soft. There must be enough broth inside the casserole. Then add the marjoram and the pepper, and let it boil for an additional 8 minutes. Serve hot.

Note: In some Panamanian regions, people add cassava¸ otoe and zapallo.