Project News

In Panama, "sancocho" is a popular and traditional chicken soup that is also well liked by the Japanese.  The ingredients are chicken, ñame (tuberous root), onions, corn, sweet peppers and spices, such as coriander, garlic, clove, chili pepper and salt.  The difference between sancocho and regular chicken soup seems to be the flavoring of these combined spices.

In today's Project News I will be explaining about "coriander" - the indispensable ingredient of sancocho.  For those who like Thai food, when I mention coriander, I'm sure they will think of "pakuchi".  In Thai, Panama's coriander used in sancocho is called "pakuchi faran" (which means "foreign coriander") and is different from their regular pakuchi.  Regular Thai pakuchi is called "cilantro" in Panama.

Once when I was conversing with farmers from the Project groups, I recommended that they grow coriander.  They responded, "Why coriander? Why plant that? It's growing everywhere naturally."  They didn't understand the reason for growing coriander.

I knew there was a difference between coriander and "cilantro", but the truth is that I was not clear what the difference was.  According to my research, cilantro originally came from the Mediterranean coasts, whereas coriander is from tropical Americas.   The aroma of both is similar, but it is said that coriander is stronger.  For Japanese, coriander is a new aroma, but I understand that for Panamanians it is a well-known flavor that is strongly tied with home cooking.

In Panama City there are at least 6 or 7 large supermarket chains and the total number of supermarkets must be immense.  In a supermarket you can always count on finding fresh coriander sold in clear plastic bags.  Because it is a fresh product, the quality varies among the stores, but it is a strong plant that can be kept fresh for a long time.  At present, I am working with the farmers to transfer to them some techniques that will make it easier to grow coriander.

(Photo 1: left) Coriander grown by farmers. (Advanced farm)
(Photo 2: right) The improved variety of coriander grown by farmers. (Advanced farm)

(Photo 3: left) Wild coriander (from the Project's object area)
(Photo 4: right) Enjoying sancocho served for lunch at the farmers' workshop.

(Mr. Shigeru TAKAGI, Marketing agricultural products)