Panama National Food. Including recipes to try at home!

Here are a few popular Panama recipes that you can try at home:

1. Sancocho:

• 1 pound beef or chicken
• 1 medium yucca, peeled and cut into large pieces
• 1 medium plantain, peeled and cut into large pieces
• 1 medium white potato, peeled and cut into large pieces
• 1 small corn on the cob, cut into small pieces
• 1 small onion, finely chopped
• 1 small bell pepper, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons cilantro, finely chopped
• Salt and pepper to taste
• Water, as needed

In a large pot, bring the beef or chicken to a boil in enough water to cover the meat. Reduce the heat and simmer until the meat is tender about 1 hour. Add the yucca, plantain, potato, and corn to the pot and continue cooking until the vegetables are tender about 30 minutes. Add the onion, bell pepper, garlic, cilantro, salt, and pepper to the pot and continue cooking for an additional 15 minutes. Adjust the seasoning to taste and serve hot.

2. Arroz con pollo:

• 1 pound boneless, skinless chicken breasts
• 2 cups long-grain white rice
• 1 small onion, finely chopped
• 1 small bell pepper, finely chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon achiote
• 4 cups chicken broth
• Salt and pepper to taste
• 2 tablespoons vegetable oil

In a large pot, heat the oil over medium heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside. Add the onion, bell pepper, and garlic to the pot and cook until the vegetables are soft, about 5 minutes. Add the cumin, oregano, and achiote to the pot and cook for an additional minute. Add the rice to the pot and stir to coat it with the spices and vegetables. Add the chicken broth and bring it to a boil. Reduce the heat to low, cover the pot, and simmer until the rice is tender and the liquid has been absorbed for about 20 minutes. Season with salt and pepper to taste and serve hot.

3. Empanadas:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and diced
• 1/2 cup cold water
• 1/2 pound ground beef
• 1 small onion, finely chopped
• 1 small bell pepper, finely chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup grated cheese
• Egg wash (1 egg beaten with 1 tablespoon water)

In a medium bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the water and stir until a dough forms. Divide the dough into 12 equal pieces and roll each piece into a ball. On a lightly floured surface, roll out each ball of dough into a 6-inch circle.

In a large skillet, cook the ground beef over medium heat until it is browned and no longer pink. Add the onion, bell pepper, and garlic to the skillet and cook until the vegetables are soft, about 5 minutes. Add the cumin, salt, and pepper to the skillet and stir to combine. Divide the filling evenly among the dough circles, placing it in the center of each circle. Top the filling with grated cheese. Brush the edges of the dough with the egg wash and fold the dough over.

4. Ceviche:

• 1 pound fresh fish or shellfish, diced
• 1 cup fresh lime juice
• 1 small onion, finely chopped
• 1 small bell pepper, finely chopped
• 1 clove garlic, minced
• 1 tomato, diced
• 1 tablespoon cilantro, finely chopped
• Salt and pepper to taste

In a large bowl, combine the fish or shellfish with the lime juice. Cover and refrigerate for at least 1 hour, or until the fish is cooked through. Add the onion, bell pepper, garlic, tomato, cilantro, salt, and pepper to the bowl and stir to combine. Cover and refrigerate for an additional hour to allow the flavors to meld. Serve chilled.

5. Tortillas:

• 2 cups masa harina (cornmeal flour)
• 1 teaspoon salt
• 1 1/4 cups warm water
• Vegetable oil, for frying

In a large bowl, combine the masa harina and salt. Gradually add the warm water, stirring until a smooth dough forms. Divide the dough into 12 equal pieces and roll each piece into a ball. On a lightly floured surface, roll out each ball of dough into a 6-inch circle.

Heat a large skillet or griddle over medium heat. Add a small amount of vegetable oil to the skillet. Place a dough circle in the skillet and cook for 1-2 minutes, or until the tortilla is lightly browned on the bottom. Flip the tortilla and cook for an additional 1-2 minutes, or until it is lightly browned on the other side. Repeat with the remaining dough circles.

6. Raspado:

• 2 cups ice
• 1/2 cup tamarind or guava syrup
• 1/2 cup water

In a blender, combine the ice, syrup, and water. Blend until the mixture is smooth and slushy. Pour the raspado into a glass and serve immediately.

7. Carimanolas:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and diced
• 1/2 cup cold water
• 1/2 pound ground beef
• 1 small onion, finely chopped
• 1 small bell pepper, finely chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• Vegetable oil, for frying

In a medium bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the water and stir until a dough forms. Divide the dough into 12 equal pieces and roll each piece into a ball. On a lightly floured surface, roll out each ball of dough into a 6-inch circle.

In a large skillet, cook the ground beef over medium heat until it is browned and no longer pink. Add the onion, bell pepper, and garlic to the skillet and cook until the vegetables are soft, about 5 minutes. Add the cumin, salt, and pepper to the skillet and stir to combine. Divide the filling evenly among the dough circles, placing it in the center of each circle. Fold the dough over the filling to form a half-moon shape and press the edges to seal.

Heat a large pot or deep fryer to 375°F (190°C). Add enough vegetable oil to the pot to cover the carimanolas by about 1 inch. Fry the carimanolas in batches, turning them once, until they are golden brown, about 3-5 minutes. Drain the carimanolas