3. Accomplishments
Rubén Blades was a musical prodigy. Blades won 10 Grammys in his
musical career. He recorded his first album at the age of eighteen
and his lyrics usually contained something about a political issue.
Blades also got degrees in law from the University of Panama and
Harvard. In 1994 he formed his on political party and ran for
president of Panama. He didn’t win but had about 20 percent of
the votes. In 2004 he became the Minister of Tourism in Panama until
2009.
Along with being a singer and politician Blades was an actor. He
was in multiple movies like Safe House, Predator 2, and Do the Right
Thing.
6. Recipe Sancocho
Cook longaniza (if using) with 1/2 cup water in a 12-inch heavy skillet, covered, over medium heat, turning
occasionally, until browned on all sides and water has evaporated, about 10 minutes. Cut crosswise into 1/2-inch
pieces, then transfer to an 8-quart pot.
Cook bacon in skillet over medium heat, stirring occasionally, until crisp, then transfer to pot with a slotted spoon,
reserving fat in skillet.
Meanwhile, cut meat from beef shank into 1 1/2-inch pieces, reserving bone. Pat beef, pork, and chicken dry, putting
them in separate bowls. Toss meat in each bowl with 1/2 teaspoon salt.
Heat fat in skillet over medium-high heat until hot, then add beef and bone in 1 layer and brown, turning occasionally,
about 7 minutes. Transfer to pot with slotted spoon. Brown pork and chicken in separate batches in same manner,
transferring to pot.
Add onion, peppers, garlic, and 1/2 teaspoon salt to skillet and sauté until softened. Add 1 cup water and boil, stirring
and scraping up brown bits, 1 minute. Transfer vegetable mixture to pot. Add cilantro stems, oregano, 2 teaspoons
salt, 1/2 teaspoon pepper, and remaining 3 quarts water to pot and bring to a boil. Skim off any foam, then simmer,
partially covered, stirring occasionally, until meat is tender, about 1 1/2 hours.
While meat simmers, cut ends from plantains with a sharp small knife, then cut a lengthwise slit through peel. Beginning
at slit, pry off peel, then cut plantains crosswise into 1-inch-thick pieces.
Trim ends from yuca and cut crosswise into 2-inch pieces, then peel, removing waxy brown skin and pinkish layer
underneath. Quarter lengthwise and cut out coarse center fiber.
Peel ñame and yautía, then cut into 1 1/2-inch pieces and keep in a bowl of cold water.
Seed and peel calabaza, then cut into 1 1/2-inch pieces.
Add plantain and yuca to tender meat in pot and simmer, partially covered, stirring occasionally, 15 minutes. Drain
ñame and yautía and add to pot along with calabaza, then simmer, partially covered, stirring occasionally, 20
minutes. Remove and discard beef and chicken bones.
Add corn and simmer, partially covered, stirring occasionally, until corn is tender and all root vegetables are very
tender (yuca should be translucent), 10 to 15 minutes. Sancocho broth should be slightly thickened from root
vegetables; thin with additional water if necessary. Stir in juice and reheat, then season with salt and pepper
