The national cuisine of Panama is rich and diverse. Its formation was influenced by the favorable geographical location of the country and access to the two largest oceans of the world. Thanks to these factors, the Panamanian markets are full of exotic fruits, fresh fish and other seafood all year round. Its role was played also by the neighborhood with Afro-Caribbean communities, once inhabiting the region with the Spaniards and, of course, the identity of the indigenous population of the state.
Features of the kitchen of Panama
The main products that Panamanians consume are rice and beans, of which local people have learned to cook dozens of delicious dishes. Cassava and bananas are no less popular here. They are boiled, fried, salted, used to make chips, mashed potatoes and much more.
Typical for the countryside of Panama are dishes from poultry meat, as well as beef and pork. In the city restaurants you can enjoy dishes from fish and other seafood, which are served under a fragrant garlic sauce and a garnish of fresh tomatoes and red onions. Fans of exotic food seek to find dishes from eggs of sea turtles. We warn that this is illegal, since reptiles are protected by state authorities because of the small number and threat of extinction.
Traditional Panama cuisine
Once in the hospitable Panama, try the following dishes, which will tell you about the gastronomic traditions of the country without words:
- Gallo Pinto and Guacho de Rabito are traditional dishes, in the recipe of which you will meet rice and beans.
- Hojaldras - sweet roll of dough, abundantly sprinkled with cinnamon and sugar. Most often it is served for breakfast.
- Guacho de marisco is a favorite Panamanian soup. For its preparation rice and sea fish are used.
- Pargo rojo frito - sea bass marinated in aromatic spices, roasted whole and served with baked bananas, coconuts, vegetables, rice.
- Pollo sudado - boiled chicken with vegetables.
- Ropa vieja con patacones - a well-fried steak or steak, complemented by boiled rice, tomatoes, garlic and onion.
- Sancocho - fragrant chicken broth with white rice and traditional spices.
- Bodichi is a sweet bun with rice wrapped in leaves of bhihao.
- Bienmesabe - traditional sweetness, which is considered one of the symbols of Panama.
- Sarimaola is an appetizer, where eggs are stuffed with cassava puree and meat.
- Ceviche - appetizer from raw sea fish, marinated in lemon juice with onion and pepper.
Drinks in Panama
The locals simply adore the cocktail from the juice of immature coconut, which they call "pipa". Also in bars and restaurants often serve cocktails of tropical fruits, which include milk and sugar. Fans of the foamy drink can pay attention to local brands of beer "Balboa", "Panam", "Atlas", which are distinguished by good quality and excellent taste. Among the stronger drinks is Seco, prepared from sugar cane.
