Panama has some of the most soulful, flavorful cooking in Latin America. Yet most North Americans would be hard pressed to name a single Panamanian dish! The following dish is a tasty example of just how soulful the food there really is!

Ingredients:

• ¼ cup olive oil
• 1medium onion, thinly sliced
• 1 greed bell pepper, stemmed, halved, seeded and thinly sliced lengthwise
• 1 red bell pepper stemmed, halved, seeded, and thinly sliced lengthwise
• 1 red bell pepper, stemmed, halved, seeded, and thinly sliced lengthwise
• 3 cloves garlic, thinly sliced
• 1 rib celery, thinly sliced
• 2 teaspoons mustard or more to taste
• 1 ½ teaspoons curry powder or more to taste
• ½ teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• ½ cup tomato puree
• ¼ cup dry white wine
• ½ cup cold water
• Coarse salt to taste
• 1 tablespoon fresh lime juice

Heat the olive oil in a sauté pan over high heat. Then add the onion, bell peppers, garlic, and celery and cook, stirring well until crisp and tender and aromatic, 3 minutes. Stir in the mustard, curry powder, oregano, and pepper and cook for one minute. Stir in the tomato puree, wine, and water, bring to a boil, then reduce the heat and gently simmer the sauce until thick and richly flavored, about five to ten minutes. Correct the seasoning, adding salt, curry, mustard, or lime juice; the sauce should be highly seasoned. Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for up to one week. Bring back to room temperature before serving. This will make about 2 cups.