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.
;^)
Nobody exports bland food, ergo all American interaction with foreign food is with that of the more spicy stuff.
aha! well i was a Latin American studies major, undergrad prior to law school and i lived in Colombia and sancocho is a very popular dish and i know that if you are very lucky you get the CHICKEN’S FOOT in your bowl. Cilantro is to barf, i just can’t stomach it. i recall in Colombia that they did use is liberally and i couldn’t eat anything that had it in. My colleague just returned from her vacation Costa Rica and brought me some Cafe Britt, which i had requested. Just spent an hour hearing about the trip. She took her niece who just graduated from a grad program in occupational therapy, on my recommendation. How long have you been in the Panama?