Soup, the food with an intention to warm our hearts and comfort the soul, is universal in any language. Each soup has a distinct recipe, made with ingredients produced from the motherland, fused by the palates of neighboring countries or through colonization. The best soups are made by using anything and everything in supply to make the meal as hearty and filling, as possible. An inspiration came to mind after eating a delicious bowl of Menudo; to pay tribute to all hardworking countries and its individuals, that refer to soup as an important meal to sustain themselves for the everyday or on special occasions. Since there are too many to list, here are three countries that are close to the heart:

PHILIPPINES
Sinigang na Baboy (Pork Sinigang) 

phoca_thumb_l_pork sinigang

Photo Credit: Live.thefortsf.com

There is more then one type of Sinigang (i.e. seafood, chicken, vegetable, etc.) depending on the region where Sinigang is made. The pork recipe was chosen because it’s sound delicious to make! According to filipino-food-lovers.com, Pork Siangang is one of the most popular comfort foods in the Philippines. The broth has a sour base, commonly made out of Tamarind, that delicious sticky pulp often used in Asian cooking. The add-ins are mainly tomatoes, onions, your choice of pork, leafy green vegetables, spices and sometimes, taro root. The beauty of Sinigang is that there isn’t a wrong way to prepare, as it can adjust to a style that will delight your tastebuds. Just in time for the Fall and Winter seasons, here’s a recipe from: Panlasang Pinoy.

GUYANA
Guyanese Pepperpot

pepperpot-1_slide-9e25ddc48b7d048ff7d6ca232ae17e944f1c2bac-s1100-c15

Photo Credit: media.npr.org

Guyana, a country located North of the Latin American continent, is considered as one of the English speaking regions of the Caribbean islands. A fact learned from metemgee.com, Guyanese Pepperpot  is the main breakfast dish for Christmas. This protein enriched stew goes back to the days of the Amerindian people – indigenous inhabitants of Latin America. It consists of various meat: beef, pork and mutton; cassareep – a liquid extracted from the cassava (yucca) root, pepper, garlic, onions, cinnamon, brown sugar and spices. Eating Pepperpot with your choice of bread will fill your stomach for the majority of the day. For an easy to follow recipe, check out: metemgee.com.

PANAMA
Panamanian Sanchoco
Sanchoco de Gallina (Chicken Sanchoco)

Photo Credit: aswesawit.com

Photo Credit: aswesawit.com

The beautiful people of Panama are truly proud of where they come, always welcoming to others and will talk to you as if you’re family. Panama’s food scene is a melting pot, with many dishes influenced by Spain and other surrounding regions. The Panamanian version of Sanchoco, originates from the Azuero Peninsula. Mentioned in anywherepanama.com, Azuero is often referred to as the “heartland” of the country; home of the indigenous Panamanians, before the cultural influences of Colombia and Spain. The specific recipe chosen – Sanchoco de Gallina, with its main ingredient, Chicken, is a delicious concoction, made of a few simple ingredients packing a distinct flavor from cilantro, yucca root, your choice of vegetables and spices. Looks tempting? Check out the recipe from: As We Saw It.


4 thoughts on “SOUPS OF THE WORKING CLASS”

Evelyn Brathwaite · September 10, 2015 at 4:38 am

Wonderful read! Looking forward to reading more about different cultures! It is definitely an honor as a Panamanian to have my beautiful country mentioned. Very proud of your work!!

    bevstoll · September 10, 2015 at 5:11 am

    I’m glad you like the post, Evelyn! I’m always happy to share the beauty of Panama. People must know!

Linda Bibb · September 27, 2015 at 2:46 am

I agree: Panamanian sancocho is absolutely delicious! It’s such an easy soup to make, too. As for the Guyanese pepperpot, to be honest this is the first time I’ve heard of it. I wonder how spicy it is…

    bevstoll · September 30, 2015 at 6:19 pm

    Hi Linda!

    I haven’t yet to try Pepperpot as well. I chose the recipe because I want to learn more about Guyana (Where my Dad was born). By reading the recipe, it tastes more sweet and rich then spicy to me. Thanks for reading my post!

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