Panama has a diverse and rich culinary tradition that reflects the country's history and cultural influences. Some popular national dishes in Panama include:
Sancocho: This is a hearty soup made with meat (usually chicken or beef) and a variety of vegetables, such as yucca, plantain, and corn.
Arroz con pollo: This is a classic dish made with rice and chicken, often flavored with herbs and spices such as cumin, oregano, and achiote.
Empanadas: These are small pastries filled with meat, cheese, or other ingredients and then fried or baked. They are a popular snack in Panama.
Ceviche: This is a seafood dish made with raw fish or shellfish that has been marinated in citrus juice, onions, and herbs.
Raspado: This is a refreshing treat made with shaved ice and flavored syrups, such as tamarind or guava. It is a popular street food in Panama.
Carimanolas: These are deep-fried dumplings filled with ground meat and served with a spicy sauce.
Churros: These are deep-fried pastries that are rolled in sugar and served hot. They are a popular dessert in Panama.
Here are a few popular Panama recipes that you can try at home:
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.
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.
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.
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.
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.
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.
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