Panamanian Food: 15 Traditional Dishes of Panama
Panama is a country located at the southern end of Central America, bordering South America. Famous for the Panama Canal, the rainforest of Natural Metropolitan Park and its islands, including Bocas Del Toro and the San Blas Islands.
Panama’s jungles are home to an abundance of tropical plants and animals; the official definition of the name ‘Panama’ is the abundance of fish, trees and butterflies.
The cuisine of Panama is influenced by Afro-Caribbean foods, as well as American, Spanish, French cuisines.
Many dishes incorporate fresh seafood with the spices of Latin America, creating a unique flavor panel. Panama has a large variety of tropical fruits, vegetables and herbs which feature in their recipes.
Arroz Con Pollo (Chicken and Rice)
Arroz Con Pollo is made from chicken and rice. The chicken is first soaked in a broth and cooked until tender.
This is a Panamanian staple meal that is served at many restaurants in Panama and is also a popular home-cooked meal.
Similar dishes are found across Latin American, including Cuba, Peru, and Ecuador.
Sancocho (Chicken and Vegetable Soup)
Sancocho is a staple Panamama soup made of chicken and a range of vegetables cooked in broth.
Sancocho is often cooked with ñame (a root vegetable), and seasoned with culantro.
This soup is usually served along with a hearty portion of sweet plantains and white rice.
Ceviche (Lime Marinated Fish)
To make ceviche, fish (or other seafood) is cooked in a mixture of onions, peppers, lime juice and culantro.
The fish is left to marinate for at least a whole day so that the acid of the lime juice cooks the fish.
Ceviche is typically served along with mini wheat cracker baskets, fried plantains or soda crackers.
Ceviche is also popular in Peru, Ecuador, Chile, Papua New Guinea & Fiji (Kokoda).
Hojaldres (Flatbread)
Hojaldres are a popular type of bread eaten in Panama. The dough is made from basic ingredients like wheat flour, sugar, salt, oil and water. It’s then portioned out into small pieces, shaped into discs and fried.
Hojaldres has a texture similar to a flat bread, such as pita.
Guacho di Mariscos (Seafood Stew)
Guacho di Mariscos is a traditional panamanian stew that is a combination of seafood, beans, rice and yuca.
This stew is usually made with a variety of seafood, including combinations of calamari, shrimp, mussels, octopus, and crab meat.
Chorizo Criollo (Smoked Sausage)
Chorizo Criollo is a smoked pork sausage made with sweet pepper that originates from the province of Los Santos, in the city of Las Tablas.
Chorizo Criollo can be eaten alone, or with rice, or as an ingredient in soups and stews.
Carimañolas
Carimañolas are a crunchy yuca roll, which are deep fried and filled with ground meat and cheese The meat is usually spiced with a blend of spices such as cumin and chili powder.
They are often eaten as a breakfast food in Panama, or as a snack during the day.
Bolo De Maíz Nuevo (Corn Bread)
Bolo De Maíz Nuevo is made by grinding fresh corn into a dough, wrapping it in corn husk and then boiling until it’s firm. It is often served with fresh cheese and coffee.
Tamales (Pork Stuffed Corn Dough)
Tamales are made by filling corn dough with meats like chicken and pork, cooked with onion, peppers, garlic and culantro, and often with raisins too.
Tamales are usually cooked wrapped in corn husks or banana leaves.
Panamanian tamales differ from Mexican tamales as the corn dough is soaked in broth, making it more wet in texture.
Papas (Fried Potatoes)
Papas is a Panamanian dish made by frying chopped potatoes; ‘Papas’ is Spanish term for ‘potatoes’.
There are many varieties of papas, with different cooking methods and seasoning/toppings.
Panamanian Fresh Fish
Panama has an abundance of fresh seafood which may be baked, fried or grilled.
Churros
Churros are essentially powdered donuts in the shape of curved sticks that are dipped in chocolate. Churros are eaten as a dessert, usually served with a melted chocolate sauce.
They are also popular in Spain, Uruguay and Argentina.
Turkey Dinner
In Panama, turkey is made with a twist of Latin spices to replace the gravy and stuffing usually found in North America. After the turkey has been sliced, a zesty sauce made of finely chopped, minced vegetables is poured over it.
This dish is particularly popular during Christmas in Panama.
Raspao (Shaved Ice)
Raspao is Panama’s version of a snow cone, made with shaved ice and a flavored, sweet syrup poured on top.
This treat is also enjoyed in Mexico.
Guarapo (Sugarcane Juice)
Guarapo is a traditional drink made from sugarcane juice enjoyed throughout Latin America. To make guarapo, fresh sugarcane stalks are crushed to extract the juice.
In some variations, guarapo is mixed with lime juice or served over ice for added flavor and coolness.
