Some of you have asked about the food and shopping here in Panama. I have been pleasantly surprised at the availability of goods from the United States. It probably has a lot to do with the Panama Canal and all of the shipping that goes through here. Also, the United States had a major presence here until Dec. 31, 1999 when the Canal was returned to the Panamanian government.  So.....I can find most of the foods I buy in Utah. I even found cranberry sauce for Thanksgiving. I hear that things come and go, so I will probably buy it now while I can find it and before the holiday run on such things. I also found some of the things I brought in our suitcase. Ha! Ha! I haven't found things like Cool whip that would be frozen, however.

     There is a membership store here that we joined called PriceSmart. As I looked around I found lots of things with the Kirkland brand. There is a snack stop too, just like in Costco. I even found my favorite mixed nuts, so I don't think that part of our life is going to be too bad.

    There is a mega-mall near here ($5 taxi)that has many US stores. There is a store comparable to WalMart by a different name. They have a food court that has all the US fast food and Subways are everywhere. I think US stores are as available here as they are for Betsy in Canada. This mall is HUGE. There are different "wings" of the mall that are designated by 10 feet tall cement statues of different animals.  Really cute!

     The normal fare for the locals is much like all of South America---chicken and rice with yucca root and plantain thrown in. The tropical fruits here are very delicious and quite good in season. I'm including the recipe for the national soup--Sancocho. Let me know if you try it and the kids like it.

Sancocho

Ingredients

• 1 x 3 – 3½ pound chicken
• 2 lb yucca root, peeled and cut into 1 inch cubes
• 1 lb yam peeled and cut into 1 inch cubes(if available)
• 2 large plantain peeled and cut into 1 inch slices (not too ripe)
• 1 bunch green onions coarsely chopped (white part only)
• 3 carrots scrubbed and cut into bite size pieces
• 3 ears corn cut into 1 inch pieces
• ½ cup gringo cilantro leaves and stems, chopped or if Panamanian cilantro (leaf resembling dandelion) is used — 1 leaf
• water or chicken broth
• salt and pepper

Directions

1. Put all ingredients except salt, pepper, and corn in a large soup or stock pot.
2. Add enough water or chicken broth to cover.
3. Bring to a boil, reduce heat, and simmer for 1 hour.
4. Remove chicken, discard skin, and peel meat from the bones.
5. Break the meat into fairly large pieces and return to the pot.
6. Add corn, salt and pepper to taste.
7. Simmer for about 20 minutes longer.