A+++ yum, what kind is it??
Do please make it with potatoes, not yucca... and, to compensate for the usual blandness of Panameno fare, add a good bit of sage and a dash (per pot) of hot sauce.
I've never figured out how Latin America gets the reputation for very spicy food. Sure, some Mexican cuisine is highly spiced, as are some Caribbean dishes, but traditional dishes (called tipico, btw) are extraordinarily bland to US tastes. There's even a joke about this.
"What does Columbian food taste like? Like Panamanian food, but not so highly spiced. < / rimshot>". Ah, well...that's why things like culantro and achiote exist, I suppose; to allow correction of this defect.
;^)