The Panamanian food reflects the history of the country: indigenous mixed with Spanish – the conquistadors arrived way back in 1501 – topped with Afro-Caribbean influence.
The cuisine and ingredients vary depending on location. On the Caribbean side, Panamanians eat more seafood and flavor many things with coconut, while in the mountainous interior, root vegetables, pork, and poultry are more dominant.
1. Sancocho de Gallina (Chicken Stew) This is the signature dish of Panama. Slowly cooked chicken, corn, and root vegetables such as ñame, yuca, and otoe, flavored with their secret ingredient, a herb called culantro. This is a little similar in flavor to cilantro and it’s very common in Panamanian cooking.
2. Arroz con Pollo (Literally Rice with Chicken) This delicious and healthy meal is often served at parties, as it is easy to make in big quantities.
3. Hojaldre Almost every culture has some kind of fried dough recipe. The version in Panama is called hojaldre, and it’s an egg and flour based dough, normally left overnight to rise and fried fresh in the morning.
4. Tamales Tamales are typical in various countries of Latin America. The Panamanian version is corn-based dough filled with a mix of chicken, vegetables, and raisins and cooked in banana leaves.
5. Ropa Vieja Shredded beef with culantro, cumin, and black pepper makes this dish mouthwatering. It is normally serve with rice and fried plantain.
6. Arroz con Guandú (Rice with Pigeon Peas) Arroz con Guandú Panamanians eat a lot of rice, and this recipe is probably one of my favorites.
7. Carne Guisada (Beef Stew) Carne Guisada This is the Panamanian version of beef stew,
8. Patacones Patacones These double fried plantain chips are a versatile elements on any Panamanian table. From breakfast to side dish, with cheese or without, they are yummy, crunchy, and comforting.
9. Bollo de Maiz (Cooked Corn Dough) Bollo de Maiz Bollo is a simple yet tasty dish made from corn cooked in banana leaves. The flavor and texture depends on the corn: there are bollos from tender corn (bollo de maiz nuevo) for a creamier, sweeter flavor or from dried corn, where the dough is more dense and has a less sweet taste.
10. Ceviche (Raw Seafood/Fish Cocktail) Ceviche With 2,857 km of coastline, Panama is heaven for seafood lovers. Ceviche is very popular around the beaches. This refreshing seafood or fish cocktail is often served with ‘soditas’, traditional salty crackers. As well as mixed seafood, another popular ceviche in Panama is made with corvina fish.
11. Carimañola (Yuca Fritter) Carimañola Yuca (cassava) is one of the most popular root vegetables in Panama. It can be cooked or fried as a side, but it is also the key ingredient for carimañolas, a fried yuca fritter filled with minced meat or shredded chicken.
12. Bacalao con Papas (Salted Fish with Potatoes) Bacalao con Papas; Photo credit: https://www.goraymi.com Another gem from the Caribbean side, this dish needs to be started 24 hours before as the fish need desalting (soak it in frequently changed cold water).
Panamanian cuisine is ruled by corn, coconuts and diverse fruits due to its tropical climate.
The cuisine and ingredients vary depending on location. On the Caribbean side, Panamanians eat more seafood and flavor many things with coconut, while in the mountainous interior, root vegetables, pork, and poultry are more dominant.
1. Sancocho de Gallina (Chicken Stew) This is the signature dish of Panama. Slowly cooked chicken, corn, and root vegetables such as ñame, yuca, and otoe, flavored with their secret ingredient, a herb called culantro. This is a little similar in flavor to cilantro and it’s very common in Panamanian cooking.
2. Arroz con Pollo (Literally Rice with Chicken) This delicious and healthy meal is often served at parties, as it is easy to make in big quantities.
3. Hojaldre Almost every culture has some kind of fried dough recipe. The version in Panama is called hojaldre, and it’s an egg and flour based dough, normally left overnight to rise and fried fresh in the morning.
4. Tamales Tamales are typical in various countries of Latin America. The Panamanian version is corn-based dough filled with a mix of chicken, vegetables, and raisins and cooked in banana leaves.
5. Ropa Vieja Shredded beef with culantro, cumin, and black pepper makes this dish mouthwatering. It is normally serve with rice and fried plantain.
6. Arroz con Guandú (Rice with Pigeon Peas) Arroz con Guandú Panamanians eat a lot of rice, and this recipe is probably one of my favorites.
7. Carne Guisada (Beef Stew) Carne Guisada This is the Panamanian version of beef stew,
8. Patacones Patacones These double fried plantain chips are a versatile elements on any Panamanian table. From breakfast to side dish, with cheese or without, they are yummy, crunchy, and comforting.
9. Bollo de Maiz (Cooked Corn Dough) Bollo de Maiz Bollo is a simple yet tasty dish made from corn cooked in banana leaves. The flavor and texture depends on the corn: there are bollos from tender corn (bollo de maiz nuevo) for a creamier, sweeter flavor or from dried corn, where the dough is more dense and has a less sweet taste.
10. Ceviche (Raw Seafood/Fish Cocktail) Ceviche With 2,857 km of coastline, Panama is heaven for seafood lovers. Ceviche is very popular around the beaches. This refreshing seafood or fish cocktail is often served with ‘soditas’, traditional salty crackers. As well as mixed seafood, another popular ceviche in Panama is made with corvina fish.
11. Carimañola (Yuca Fritter) Carimañola Yuca (cassava) is one of the most popular root vegetables in Panama. It can be cooked or fried as a side, but it is also the key ingredient for carimañolas, a fried yuca fritter filled with minced meat or shredded chicken.
12. Bacalao con Papas (Salted Fish with Potatoes) Bacalao con Papas; Photo credit: https://www.goraymi.com Another gem from the Caribbean side, this dish needs to be started 24 hours before as the fish need desalting (soak it in frequently changed cold water).
Panamanian cuisine is ruled by corn, coconuts and diverse fruits due to its tropical climate.
Appetizer Black bean and corn wonton appetizers 
Serves: 12
Preparation time: 10 minutes
Cooking time:10 minutes
36 wonton skins 2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream
Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until lightly golden brown.
Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until lightly golden brown.
Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.
Dessert Chocolate mocha soufflé
Serves: 4
Preparation time: 30 minutes
Cooking time:45 minutes
1 teaspoon instant espresso 1 teaspoon hot water
6 ounces semi sweet chocolate
1/4 cup heavy cream
3 egg yolks
1 teaspoon flour
6 egg whites
1/4 teaspoon cream of tartar
2 teaspoons sugar
1 cup whipped cream
Preheat oven to 325 degrees.
Butter and flour a 5 cup soufflé mold. Chill until ready to use. Combine espresso with hot water, stir until dissolved. Melt chocolate in on top of double boiler. Stir in the cream and coffee.
Beat egg yolks and flour. Stir this into the chocolate. Beat egg whites with cream of tartar to a soft peak.
Gradually add the sugar, and beat egg whites to a stiff peak. Stir a 1/4 of the whites into chocolate mixture, then fold chocolate mixture into remaining egg whites, a little at a time.
Pour mixture into the prepared mold. Bake for 35 45 minutes. Serve hot with whipped cream .
Butter and flour a 5 cup soufflé mold. Chill until ready to use. Combine espresso with hot water, stir until dissolved. Melt chocolate in on top of double boiler. Stir in the cream and coffee.
Beat egg yolks and flour. Stir this into the chocolate. Beat egg whites with cream of tartar to a soft peak.
Gradually add the sugar, and beat egg whites to a stiff peak. Stir a 1/4 of the whites into chocolate mixture, then fold chocolate mixture into remaining egg whites, a little at a time.
Pour mixture into the prepared mold. Bake for 35 45 minutes. Serve hot with whipped cream .
Dessert Mango coconut chia pudding
Serves: 2
Preparation time: 5 minutes
1/2 cup lite coconut milk1/2 cup unsweetened almond milk
3/4 cup fresh ripe Ataúlfo mango, diced
2 tbsp chia seeds
1 tbsp sweetened shredded coconut
4-6 drops Nu-Naturals liquid stevia (or sugar/honey to taste)
Combine all ingredients in a large container. Mix well and close container.
Refrigerate overnight or at least 5-6 hours.
Divide into 2 bowls or glass dishes and serve. Enjoy!
Refrigerate overnight or at least 5-6 hours.
Divide into 2 bowls or glass dishes and serve. Enjoy!
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
PANAMA
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
3 Recipes
0 Main dishes
2 Desserts