Beyond the stunning canal that connects two vast oceans, Panama is a vibrant culinary paradise just waiting to be explored. The food of Panama reflects a rich tapestry of cultures, interwoven from Spanish colonial influences, the vibrant flavors of Africa, and the deep-rooted traditions of its indigenous peoples. This fusion has resulted in a cuisine that’s as diverse and captivating as the country itself. Think of succulent seafood, aromatic spices, hearty stews, and the ubiquitous plantain, prepared in countless tantalizing ways. This isn’t just about sustenance; it’s about sharing stories, celebrating heritage, and savoring the simple pleasures of life.
Why should you explore Panamanian food? Because it offers a unique sensory experience that transcends the ordinary. It’s a culinary journey that engages all your senses, from the vibrant colors of the ingredients to the enticing aromas that fill the kitchen as you cook. From the bustling markets overflowing with fresh produce to the friendly faces eager to share their culinary secrets, Panama’s food culture is an integral part of its national identity.
This article will introduce you to a selection of authentic Panamanian recipes. These are easy to make and absolutely guaranteed to tantalize your taste buds and transport you to the heart of Panama, right in your own kitchen. Get ready to embark on a flavorful adventure as we discover the secrets behind some of Panama’s most beloved dishes, making them accessible for home cooks everywhere, with Panama foods recipes.
Appetizers and Snacks: Bocas
Panama, like many Latin American countries, has a strong tradition of bocas, small bites perfect for sharing, snacking, or enjoying alongside a cold drink. These appetizers are a cornerstone of Panamanian social gatherings and provide a delightful glimpse into the country’s diverse flavors.
Empanadas de Carne: Beef Empanadas
Empanadas, those savory stuffed pastries, are a staple throughout Latin America, and Panama is no exception. Panamanian empanadas, typically filled with seasoned beef, are a delicious and satisfying snack that can be enjoyed any time of day.
Ingredients:
- For the Dough: all-purpose flour, cold butter (cubed), ice water, salt.
- For the Filling: ground beef, onion (diced), bell pepper (diced), garlic (minced), tomato paste, cumin, oregano, paprika, salt, pepper, olive oil.
Instructions:
- Prepare the dough by combining flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Wrap and refrigerate for at least minutes.
- While the dough chills, prepare the filling. Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook until softened.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in garlic, tomato paste, cumin, oregano, paprika, salt, and pepper. Cook for another minutes.
- Preheat oven to degrees Fahrenheit.
- Roll out the dough on a lightly floured surface. Cut out circles using a cookie cutter or glass.
- Place a spoonful of the beef filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
- Place empanadas on a baking sheet lined with parchment paper. Bake for minutes, or until golden brown.
Tips for Success:
Making your own empanada dough can be rewarding, but store-bought pastry dough works just fine for convenience. Adjust the spices in the filling to your liking.
Serving Suggestions:
Serve warm with a side of hot sauce or a dollop of sour cream. Empanadas are perfect as a snack, appetizer, or light meal. They are a real taste of Panama foods recipes.
Carimañolas: Yucca Fritters
Carimañolas are deep-fried yucca (cassava) fritters, filled with seasoned ground beef or chicken. These savory treats are a popular street food in Panama and are particularly common in the Caribbean region.
Ingredients:
- Yucca (peeled and cooked), butter, salt, ground beef, onion (diced), bell pepper (diced), garlic (minced), tomato paste, cumin, oregano, salt, pepper, olive oil.
Instructions:
- Boil yucca until tender. Mash with butter and salt.
- Prepare the filling as described for the empanadas.
- Take a portion of the mashed yucca and flatten it in your palm. Place a spoonful of the beef filling in the center.
- Carefully shape the yucca around the filling to form an oval or torpedo shape.
- Heat vegetable oil in a deep fryer or large pot to degrees Fahrenheit.
- Fry the carimañolas in batches until golden brown and crispy.
- Drain on paper towels.
Tips for Success:
The consistency of the mashed yucca is crucial. It should be smooth and pliable, but not too sticky. Adding a bit of potato starch can help achieve the right texture.
Serving Suggestions:
Serve warm with a dipping sauce of your choice, such as a garlic aioli or a spicy mayo.
Patacones: Fried Plantains
Patacones, or tostones as they are known in some other Latin American countries, are thick slices of green plantain that are fried twice. These crispy, savory snacks are a beloved staple in Panama and are often served as a side dish or appetizer.
Ingredients:
- Green plantains, vegetable oil, salt.
Instructions:
- Peel the green plantains and cut them into thick slices (about inch thick).
- Heat vegetable oil in a deep fryer or large pot to degrees Fahrenheit.
- Fry the plantain slices in batches for minutes per side, until lightly golden.
- Remove from the oil and drain on paper towels.
- Use a flat-bottomed object (like a plate or a pataconera, if you have one) to flatten each plantain slice.
- Return the flattened plantains to the hot oil and fry for another minutes per side, until golden brown and crispy.
- Drain on paper towels and sprinkle with salt.
Tips for Success:
Choosing the right plantains is key. They should be green and firm, not ripe or yellow. Don’t overcrowd the fryer, as this will lower the oil temperature and result in soggy patacones.
Serving Suggestions:
Serve hot with salt, garlic sauce, or a variety of toppings, such as shredded cabbage, pickled onions, or guacamole. These make a great addition to the Panama foods recipes you now know.
Main Courses
Panamanian main courses are hearty, flavorful, and often feature a combination of meats, seafood, vegetables, and rice. These dishes are designed to be shared and enjoyed with family and friends.
Sancocho de Gallina: Chicken Soup
Sancocho de Gallina, a rich and flavorful chicken soup, is considered Panama’s national dish. It’s a comforting and nourishing meal that’s often served on special occasions or when someone is feeling under the weather.
Ingredients:
- Whole chicken (cut into pieces), chicken broth, water, yucca (peeled and cubed), ñame (peeled and cubed), otoe (peeled and cubed), corn on the cob (cut into pieces), plantains (green or yellow, peeled and cubed), onion (diced), bell pepper (diced), celery (diced), garlic (minced), cilantro, culantro, oregano, salt, pepper.
Instructions:
- In a large pot, combine the chicken, chicken broth, water, yucca, ñame, otoe, corn, plantains, onion, bell pepper, celery, and garlic.
- Bring to a boil, then reduce heat and simmer for at least hours, or until the chicken is very tender and the vegetables are cooked through.
- Stir in cilantro, culantro, oregano, salt, and pepper.
- Remove the chicken from the pot and shred the meat. Return the shredded chicken to the pot.
- Simmer for another minutes.
Tips for Success:
Using a good quality chicken broth is essential for a flavorful sancocho. Don’t be afraid to experiment with different vegetables and herbs to customize the soup to your liking.
Serving Suggestions:
Serve hot with white rice and a sprinkle of fresh cilantro. A squeeze of lime juice is also a welcome addition.
Arroz con Pollo: Chicken and Rice
Arroz con Pollo, or chicken and rice, is a classic Latin American dish that is popular throughout Panama. This flavorful and comforting meal is a staple in many households.
Ingredients:
- Chicken pieces (bone-in, skin-on), rice, chicken broth, onion (diced), bell pepper (diced), garlic (minced), tomato paste, achiote oil (or vegetable oil with achiote powder), peas, corn, carrots (diced), cilantro, oregano, cumin, turmeric, salt, pepper.
Instructions:
- Season chicken pieces with salt, pepper, cumin, and oregano.
- Heat achiote oil (or vegetable oil with achiote powder) in a large pot over medium heat. Brown the chicken pieces on all sides. Remove chicken from the pot and set aside.
- Add onion, bell pepper, and garlic to the pot and cook until softened.
- Stir in tomato paste and cook for another minutes.
- Add rice and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for minutes, or until the rice is cooked through and the liquid is absorbed.
- Stir in peas, corn, and carrots.
- Return the chicken pieces to the pot, nestling them in the rice. Cover and cook for another minutes, or until the chicken is heated through.
- Stir in cilantro.
Tips for Success:
To achieve perfectly cooked rice, use the correct rice-to-liquid ratio. For long-grain rice, use cups of liquid for every cup of rice. Browning the chicken adds depth of flavor to the dish.
Serving Suggestions:
Serve hot with plantains, a side salad, or a dollop of sour cream.
Rondón: Seafood Stew
Rondón is a hearty seafood stew with a strong Caribbean influence. This flavorful dish is typically made with a variety of seafood, vegetables, and coconut milk.
Ingredients:
- Seafood (shrimp, fish, mussels, octopus – your choice), coconut milk, yucca (peeled and cubed), ñame (peeled and cubed), plantains (green or yellow, peeled and cubed), onion (diced), bell pepper (diced), garlic (minced), scotch bonnet pepper (optional, finely chopped), thyme, ginger (grated), salt, pepper.
Instructions:
- In a large pot, combine coconut milk, yucca, ñame, plantains, onion, bell pepper, garlic, scotch bonnet pepper (if using), thyme, and ginger.
- Bring to a boil, then reduce heat and simmer for minutes, or until the vegetables are almost cooked through.
- Add the seafood to the pot. Simmer for another minutes, or until the seafood is cooked through.
- Season with salt and pepper.
Tips for Success:
Sourcing fresh seafood is crucial for a delicious rondón. Be careful not to overcook the seafood, as it will become tough and rubbery.
Serving Suggestions:
Serve hot with white rice, breadfruit, or dumplings.
Desserts and Drinks
No Panamanian meal is complete without a sweet treat or a refreshing beverage. From decadent desserts to thirst-quenching drinks, Panama has something to satisfy every palate.
Plátano en Tentación: Plantains in Temptation
Plátano en Tentación, or “Plantains in Temptation,” are sweet plantains caramelized in panela sugar and spices. This simple yet delicious dessert is a popular treat in Panama.
Ingredients:
- Ripe plantains, panela sugar (or brown sugar), butter, cinnamon stick, cloves, water.
Instructions:
- Peel the ripe plantains and cut them into slices.
- In a large skillet, melt butter over medium heat. Add panela sugar, cinnamon stick, and cloves.
- Stir until the panela sugar is melted and caramelized.
- Add the plantain slices to the skillet and cook, turning occasionally, until they are softened and coated in the caramel sauce.
- Add a splash of water to the skillet and cook for another minutes, or until the sauce has thickened.
Tips for Success:
Achieving the right caramelization is key to a delicious Plátano en Tentación. Be careful not to burn the sugar.
Serving Suggestions:
Serve warm with vanilla ice cream, sour cream, or a sprinkle of cinnamon.
Chicheme: Corn Drink
Chicheme is a traditional Panamanian drink made from corn, milk, sugar, and spices. This refreshing and nutritious beverage is particularly popular during the hot summer months.
Ingredients:
- Dried corn kernels, water, milk, sugar, cinnamon stick, nutmeg.
Instructions:
- Soak the corn kernels in water overnight.
- Drain the corn and grind it into a paste using a food processor or blender.
- In a large pot, combine the corn paste, water, milk, sugar, cinnamon stick, and nutmeg.
- Bring to a boil, then reduce heat and simmer for at least hour, stirring frequently, until the mixture has thickened.
- Strain the mixture through a fine-mesh sieve.
- Chill before serving.
Tips for Success:
The fermentation process of the corn (allowing the soaked corn to sit out for a day or two) can add a unique depth of flavor to the chicheme.
Serving Suggestions:
Serve cold, garnished with a sprinkle of cinnamon or nutmeg.
Raspao: Shaved Ice
Raspao is Panama’s version of shaved ice, a delightful and refreshing treat perfect for beating the tropical heat. This simple dessert is a favorite among locals and tourists alike.
Ingredients:
- Ice, flavored syrups (various flavors such as strawberry, grape, pineapple, passion fruit), condensed milk (optional).
Instructions:
- Shave ice using a raspao machine, blender, or ice shaver.
- Pack the shaved ice into a cup or cone.
- Drizzle with flavored syrups.
- Top with condensed milk, if desired.
Tips for Success:
Use high-quality ice for the best texture. Experiment with different flavor combinations to create your own unique raspao.
Serving Suggestions:
Serve immediately and enjoy!
In Conclusion
From the savory empanadas to the comforting sancocho, the sweet plantains in temptation to the refreshing chicheme, Panamanian cuisine offers a symphony of flavors that are both unique and familiar. Each dish tells a story of cultural fusion, culinary traditions, and the warmth and hospitality of the Panamanian people.
We’ve explored a variety of Panama foods recipes, offering a glimpse into the heart of Panamanian culinary culture. These dishes showcase the diverse influences and the vibrant flavors that make Panamanian food so special.
So, what are you waiting for? Dive into your kitchen, gather your ingredients, and embark on your own Panamanian cooking adventure. Explore the depths of Panama foods recipes! Share your creations with friends and family and bring a taste of Panama to your own table. Share your Panamanian cooking adventures with us in the comments below! We’d love to hear what you think and what other recipes you’d like to see!
