Milly Gaines
Panamanian cuisine is a rich and diverse mix of Spanish, Indigenous, and African influences, with each province offering a unique gastronomic experience. The country's history and multicultural background are reflected in its food, which varies from grilled meat skewers to hearty stews and an abundance of seafood. With its location between two continents, Panama boasts a variety of tropical fruits, vegetables, and herbs that are used in native cooking, alongside staple grains like wheat andcorn. Panamanian dishes are often grilled, stewed, baked, and fried, with many traditional dishes at the heart of the country's celebrations and holidays.
| Characteristics | Values |
|---|---|
| Influences | Spanish, Indigenous, African, Afro-Caribbean, Creole, Latin American, and European |
| Common Ingredients | Maize, Rice, Wheat Flour, Plantains, Yuca (Cassava), Beef, Chicken, Pork, Seafood, Fruits, Vegetables, Herbs, Spices |
| Dishes | Sancocho, Gallo Pinto, Yuca Frita, Patacones, Ropa Vieja, Chicha Fuerte, Chicha, Resbaladera, Ron Ponche, Seco Herrerano, Raspados, Ceviche, Tamales, Arroz con Pollo, Bollos, Empanadas, Hojaldres, Cocadas, Sopa Borracha, Carne en Palito, Ensalada de Feria, Tres Leches Cake, Carimañolas, Almojábanos |
| Drink | Coffee, Balboa Beer, Seco, Chicheme, Resbaladera |
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What You'll Learn
- Panamanian cuisine is a mix of Spanish, Indigenous, and African influences
- Seafood is abundant, especially on the Caribbean coast
- Panamanian food varies depending on location
- Panamanian dishes are often grilled, stewed, baked, and fried
- Panamanian drinks include everything from corn-based beverages to fermented sugar cane liquor
Panamanian cuisine is a mix of Spanish, Indigenous, and African influences
Panamanian cuisine is a rich blend of Spanish, Indigenous, and African influences, reflecting the country's diverse history and population. This multicultural mix has resulted in a variety of unique dishes, with ingredients and techniques borrowed from each cultural tradition.
The Indigenous influence in Panamanian cuisine is significant, with native ingredients such as maize, rice, wheat flour, plantains, yuca (cassava), beef, chicken, pork, and seafood playing a central role in many dishes. One of the most distinctive Indigenous contributions is the use of corn-based dough, which is used in dishes like tamales, empanadas, and bollos. Tamales, a traditional dish around Christmas and New Year, consist of corn-based dough filled with chicken, vegetables, and raisins, steamed in banana leaves. Empanadas, a staple finger food at celebrations, are made from corn or flour and stuffed with meat, vegetables, cheese, or sweet fillings. Bollos are corn dough wrapped in palm, corn husk, or plantain leaves and boiled, sometimes stuffed with beef or flavoured with butter.
The Spanish influence in Panamanian cuisine is also prominent, with dishes like arroz con pollo, a one-pot chicken and rice dish flavoured with olives and saffron, resembling Spanish paella. Ropa vieja, a shredded beef dish with rice and beans, is another example of Spanish influence, popular throughout Central America. Additionally, the sweet treat cocadas, a coconut-based macaroon-like cookie, has Spanish roots, as does the dessert sopa borracha, which translates to "drunk soup" but is actually a sponge cake soaked in syrup.
African influence is also evident in Panamanian cuisine, particularly in the "'one pot'" dish, which originated from African slaves cooking with leftover seafood, coconut, and rice. In Panama City's Rio Abajo neighbourhood, settled by Jamaicans who built the Panama Canal, this dish is known as West Indian paella. Furthermore, carimanolas, yuca fries stuffed with beef and cheese, can be traced back to West African street snacks.
In addition to these cultural influences, Panama's location as a land bridge between two continents provides access to a diverse range of tropical fruits, vegetables, and herbs that further enrich its cuisine. Panamanian dishes are known to be hearty, often spicy, and always accompanied by rice. The country's coastal regions offer an abundance of fresh seafood, while the mountainous interior favours root vegetables, pork, and poultry.
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Seafood is abundant, especially on the Caribbean coast
Seafood is abundant in Panama, especially on the Caribbean coast, where it is fresh off the boat. The country's cuisine reflects its history, with indigenous, Spanish, and Afro-Caribbean influences. On the Caribbean side, seafood is a staple, and coconut is commonly used to flavour dishes.
One of the most popular seafood dishes in Panama is ceviche, which consists of raw fish or seafood marinated in lime juice, onions, peppers, and cilantro, and served with fresh tortilla chips. This dish is a must-try for visitors, showcasing the country's fresh seafood offerings.
In addition to ceviche, other seafood dishes are prevalent in Panama. For example, "one pot," a traditional dish with roots in the West Indies, is made with leftover scraps of seafood, coconut, and rice. This dish can be found in Panama City's Rio Abajo neighbourhood, first settled by Jamaicans who worked on the Panama Canal. Contemporary chefs put their own spin on this dish by adding Caribbean seasonings and shrimp.
The abundance of seafood on the Caribbean coast of Panama contributes to the region's vibrant and flavourful cuisine. The fresh-off-the-boat seafood is a key component of the local diet, and the use of coconut further enhances the unique flavour profile of the region's dishes.
The seafood offerings on Panama's Caribbean coast provide a glimpse into the country's cultural and culinary diversity, blending indigenous, Spanish, and Afro-Caribbean influences to create a unique and delectable dining experience.
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Panamanian food varies depending on location
On the Caribbean side, seafood is more commonly consumed and dishes are often flavoured with coconut. In the mountainous interior, root vegetables, pork, and poultry are more dominant. Panamanian cuisine also varies across its provinces, with each region offering unique dishes and flavours. For example, in the province of Darién, carimañolas are made with locally produced cassava, while in Herrera, Veraguas, and Chiriqui, cassava is kneaded and filled with pre-cooked ground meat before being deep-fried to make carimañolas de carne.
The country's most popular dishes include sancocho, a traditional chicken stew with yucca, plantain, mixed vegetables, and local herbs, and arroz con pollo, a one-pot chicken and rice dish. Panamanian empanadas, similar to those found in other Latin American countries, are a popular finger food at celebrations and carnivals. Another ubiquitous dish is patacones, or deep-fried plantains, which are often served with ketchup or another sauce.
In addition to these varied dishes, Panama also boasts a wide range of beverages. Chicheme, a drink or dessert made from corn, milk, and spices, is said to originate from the indigenous peoples of Panama. For something stronger, there's seco Herrerano, Panama's national liquor made from fermented sugarcane. Beer is also widely consumed, with Balboa, a dark stout-like beer, being a popular option.
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Panamanian dishes are often grilled, stewed, baked, and fried
Panamanian cuisine is a blend of Spanish, Indigenous, and African influences, with dishes and ingredients varying across the country. Panamanian dishes showcase a variety of cooking techniques, including grilling, stewing, baking, and frying.
Grilling is a popular method for cooking meat in Panama. For instance, carne en palito, a dish common throughout Central America, involves grilling meat on a stick. The meat, which can be beef, chicken, or pork, is typically marinated in orange juice, cumin, salt, pepper, and other spices.
Stewing is another important cooking technique in Panama. One of the country's most famous dishes, sancocho, is a hearty chicken stew with vegetables and coriander-like herbs. It is often served with white rice on the side. Another popular stew is the Panamanian version of beef stew, which includes potatoes, peppers, tomatoes, and onions. This dish is often served with rice or plantain chips.
Baking is also used in Panamanian cooking, particularly for sweet dishes. For example, plantains are baked in Panama in several ways. Maduros are mature fried plantains that are slightly sweeter, while tajadas are baked plantains cut lengthwise and sprinkled with cinnamon.
Frying is a prevalent cooking technique in Panama, with many dishes being fried. Patacones, one of the most recognised dishes in Panama, are made from green plantains that are sliced, smashed, and fried. Yuca frita, or fried yuca root, is another popular fried dish, often served as a side dish or even for breakfast with sausages. Fried dough is also common in Panama, with hojaldre being a popular egg and flour-based dough that is left overnight to rise and then fried fresh in the morning.
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Panamanian drinks include everything from corn-based beverages to fermented sugar cane liquor
Panamanian drinks showcase the country's diverse culinary landscape, offering a range of options that cater to various tastes and preferences. From refreshing corn-based beverages to robust fermented sugar cane liquor, the country's drinks are as vibrant as its culture.
One of the most distinctive Panamanian drinks is Chicheme, a beverage with indigenous roots. It is made by boiling corn with evaporated milk, cinnamon, and sugar, creating a sweet and refreshing drink that can be enjoyed cold on hot days or warmed like tea. Chicheme is not just a drink but also a dessert, showcasing its versatility in Panamanian cuisine.
For those seeking a stronger option, Panama offers Seco Herrerano, its national spirit. This liquor is triple-distilled from sugarcane and is known for its potent kick. If you're looking for a more balanced approach, it can be mixed with milk to soften its intensity.
The country also boasts a variety of other drinks, including the popular raspados or Panamanian snow cones. These are grated ice treats topped with condensed milk and sweet syrups, providing a refreshing dessert-like option.
In addition, Panama produces several beers, with Balboa standing out as a dark stout-like beer. For those who enjoy a lighter brew, there are also the Panama, Atlas, and Soberana lagers.
Lastly, one cannot overlook the importance of coffee in Panamanian culture. A cup of Panamanian coffee is often enjoyed with breakfast, showcasing the country's appreciation for this beloved beverage.
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Frequently asked questions
Panamanian cuisine is a mix of Spanish, Indigenous, and African influences, reflecting its diverse population. Common ingredients include maize, rice, wheat flour, plantains, yuca (cassava), beef, chicken, pork, and seafood.
Some popular Panamanian dishes include:
- Patacones: Deep-fried plantains that are sliced, smashed, and fried.
- Sancocho: A Panamanian stew usually made with chicken and vegetables, served with white rice.
- Arroz con pollo: A one-pot chicken and rice dish with olives, saffron, and sometimes dark beer.
- Tamales: Corn-based dough filled with chicken, vegetables, and raisins, cooked in banana leaves.
- Carimañolas: Deep-fried dough made from cassava and filled with pre-cooked ground meat.
- Empanadas: Fried dough stuffed with meat, vegetables, cheese, or sweet fillings.
- Chicheme: A drink or dessert made from corn, milk, and spices.
Panamanian cuisine varies depending on the region. In coastal areas, seafood and coconut are commonly used, while in the mountainous interior, root vegetables, pork, and poultry are more prevalent. Panamanian cuisine also has dishes for various special occasions, from birthdays to bachelor parties.
Panama has a variety of traditional drinks, including:
- Chicha: A soft drink made from maize.
- Chicha fuerte: A potent alcoholic drink made from maize, popular in the countryside.
- Resbaladera: A non-alcoholic chilled grain and milk drink, similar to chicheme.
- Ron ponche: A milk, vanilla, and rum-based cocktail.
- Panamanian beers: Light lagers such as Panama, Atlas, and Soberana, and a dark stout called Balboa.
- Seco Herrerano: Panama's strong national spirit made from triple-distilled sugarcane.
