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:
Sinigang na Baboy (Pork Sinigang)
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, 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.
Sanchoco de Gallina (Chicken Sanchoco)
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.