Are you ready to take a culinary journey through the vibrant streets of Panama? With its rich cultural heritage and diverse influences, Panamanian cuisine is a true reflection of the country’s warmth and hospitality. From hearty soups to flavorful meats, sweet pastries to refreshing drinks, there’s something for every palate in this Central American gem. In this article, we’ll dive into the world of 18 delicious Panama foods recipes that are perfect for any occasion.
From comforting chicken soup to savory tamales, each dish is infused with a unique blend of Spanish, African, and indigenous flavors that make Panamanian cuisine truly special. Whether you’re looking for a quick snack or a satisfying meal, these recipes will transport your taste buds to the sun-kissed streets of Panama.
In our next section, we’ll explore some of the most popular Panamanian dishes that you simply won’t want to miss…
Panamanian Sancocho Chicken Soup
Sancocho is a beloved dish throughout Latin America, and this recipe for Panamanian Sancocho Chicken Soup is a flavorful representation of the country’s culinary traditions. This comforting soup is a staple in many Panamanian households, perfect for warming up on a chilly day.
Ingredients:
– 1 whole chicken (3 lbs), cut into large pieces
– 2 medium-sized potatoes, peeled and cubed
– 1 large yucca root, peeled and sliced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, chopped
– 1 can of coconut milk
– 4 cups of chicken broth
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine the chicken, potatoes, yucca root, onion, garlic, and red bell pepper.
2. Pour in the coconut milk and chicken broth, making sure that all the ingredients are covered.
3. Bring to a boil, then reduce heat to medium-low and simmer for 30-40 minutes or until the chicken is cooked through.
4. Season with salt and black pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Carimañolas with Ground Beef and Cheese
These crispy, cheesy pastries are a staple in Colombian cuisine, typically served as a snack or light meal. With this recipe, you’ll be able to recreate the deliciousness of these Carimañolas at home.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheese (Cheddar or Mozzarella work well)
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 350°F (175°C).
2. In a large bowl, combine flour, salt, and shortening. Gradually add warm water to form a dough.
3. Divide the dough into small balls, about the size of a golf ball.
4. Flatten each ball into a thin circle.
5. Place a tablespoon or two of ground beef mixture (beef, onion, garlic) onto one half of the circle.
6. Sprinkle grated cheese on top of the beef.
7. Fold the other half of the dough over the filling to form a half-moon shape.
8. Fry Carimañolas in batches until golden brown, about 2-3 minutes per side.
9. Drain excess oil and serve warm.
Cooking Time: About 20 minutes total (including frying time).
Panama-Style Arroz con Pollo
This flavorful Latin-inspired dish is a staple of Panamanian cuisine, combining the comforting warmth of chicken and rice with the brightness of saffron and spices. With its rich flavors and vibrant colors, this recipe is sure to transport your taste buds to the tropical coast of Panama.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add rice, broth, saffron mixture, cumin, paprika, salt, and pepper. Stir to combine.
4. Return chicken to skillet and stir to coat with rice mixture.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 25 minutes
Tortilla Changa with Corn and Cheese
Tortilla Changa with Corn and Cheese: A Delicious Mexican-Inspired Dish
This recipe combines the comforting flavors of tortillas, cheese, and corn to create a satisfying and easy-to-make dish. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 4-6 corn tortillas
– 1 cup grated cheddar cheese
– 1 cup frozen corn kernels, thawed
– 2 tablespoons butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, combine the melted butter, corn kernels, and a pinch of salt and pepper. Cook over medium heat for about 5 minutes, or until the corn is tender.
3. Meanwhile, cut the tortillas into quarters or sixths, depending on your desired size.
4. Arrange the tortilla pieces in a single layer in a 9×13-inch baking dish. Top with the cooked corn mixture and sprinkle with grated cheese.
5. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 20 minutes
Panamanian Hojaldras (Fried Dough)
Panamanian Hojaldras (Fried Dough) Recipe
Hojaldras are crispy on the outside and soft on the inside, making them a popular snack in Panama. This recipe yields a delicious batch of fried dough that’s perfect for breakfast or as a sweet treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup vegetable oil
– 1/2 cup lukewarm water
– Optional: sesame seeds, cinnamon, or sugar on top
Instructions:
1. In a large mixing bowl, combine flour, salt, and sugar.
2. Gradually add lukewarm water while kneading the dough until it’s smooth and elastic.
3. Divide the dough into 4-6 equal pieces, depending on desired size.
4. Roll each piece into a ball and then flatten slightly into disk shapes.
5. Heat vegetable oil in a deep frying pan over medium heat.
6. Fry the hojaldras for 2-3 minutes on each side, or until golden brown.
7. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
Cooking Time:
10-15 minutes total; 5-7 minutes per batch of hojaldras.
Ropa Vieja with Panamanian Spices
Ropa vieja, which translates to “old clothes” in Spanish, is a popular Cuban dish made with shredded beef and a rich tomato-based sauce. In this recipe, we add a Panamanian twist by incorporating local spices and herbs, giving it a unique flavor profile.
Ingredients:
– 2 lbs beef brisket or shank
– 1/4 cup olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon Panamanian chili powder (aji amarillo or aji dulce)
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook until caramelized, about 10 minutes.
2. Add the garlic, cumin, smoked paprika (if using), and Panamanian chili powder. Cook for 1 minute.
3. Add the beef and brown on all sides, about 5-7 minutes.
4. Add the diced tomatoes, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let cook for 2-3 hours or until the beef is tender.
6. Shred the beef with two forks and serve with rice, beans, and chopped cilantro.
Cooking Time: 2-3 hours
Patacones with Garlic Mojo Sauce
Enjoy the crispy, flavorful combination of patacones (fried green plantains) served with a tangy and aromatic garlic mojo sauce.
Ingredients:
– 2-3 ripe but firm green plantains
– Vegetable oil for frying
– 1/4 cup garlic mojo sauce (see below)
– Salt to taste
Garlic Mojo Sauce:
– 1/2 cup olive oil
– 6 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
3. Fry the plantain slices in batches until golden brown, about 3-4 minutes per side.
4. Remove patacones from the oil with a slotted spoon and place on paper towels to drain excess oil.
5. Serve hot with garlic mojo sauce for dipping.
Cooking Time: 10-12 minutes (including frying time)
Panama-Style Tamales with Raisins and Olives
This recipe combines the traditional Central American tamale with the bold flavors of raisins and olives, creating a unique and delicious twist on a classic dish. Perfect for a special occasion or as a unique appetizer.
Ingredients:
– 2 cups of masa harina
– 1 cup of chicken broth
– 1/4 cup of vegetable shortening
– 1/2 cup of shredded cheese (Monterey Jack or Cheddar)
– 1/2 cup of raisins
– 1/4 cup of chopped olives
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine the masa harina and chicken broth. Mix until a dough forms.
2. Knead the dough for about 5 minutes until it becomes pliable.
3. Divide the dough into small balls, about the size of a golf ball.
4. Flatten each ball slightly and place a spoonful of shredded cheese in the center.
5. Add 1-2 raisins and 1/8 cup of chopped olives on top of the cheese.
6. Fold the dough over the filling to form a triangle or a square, and press the edges together to seal the tamale.
7. Steam the tamales for 45-50 minutes.
Cooking Time: 45-50 minutes
Chicheme (Panamanian Corn Drink)
Chicheme is a traditional Panamanian drink made from sweet corn, water, and spices. This refreshing beverage is perfect for hot days or as a unique addition to your next gathering.
Ingredients:
– 2 cups fresh corn kernels
– 4 cups water
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt, to taste
– Optional: sugar or honey to taste
Instructions:
1. In a large pot, combine the corn kernels and water.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 30 minutes.
3. Add the cinnamon, nutmeg, and salt. Stir well to combine.
4. Continue to simmer for an additional 10-15 minutes, or until the flavors have melded together and the liquid has reduced slightly.
5. Strain the Chicheme into a pitcher or individual cups. Discard the solids.
6. Taste and adjust the sweetness with sugar or honey, if desired.
Cooking Time: 40-45 minutes
Panamanian-Style Ceviche with Coconut Milk
Experience the vibrant flavors of Panama’s coastal cuisine with this refreshing and creamy ceviche recipe, infused with coconut milk.
Ingredients:
– 1 pound fresh white fish (such as tilapia or sea bass), cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup coconut milk
– 1/4 cup chopped red onion
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
– Fresh tortilla chips or tostadas for serving
Instructions:
1. In a large bowl, combine fish pieces, lime juice, coconut milk, onion, cilantro, and jalapeño.
2. Stir gently to combine, ensuring the fish is coated evenly with the marinade.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, taste and adjust seasoning as needed.
5. Serve chilled, accompanied by tortilla chips or tostadas.
Cooking Time: None (raw fish)
Bistec Picado (Panamanian Chopped Steak)
This Panamanian classic is a flavorful and tender chopped steak dish, typically served with rice, beans, and tortillas. With its bold flavors and spices, Bistec Picado is a staple in many Panamanian households.
Ingredients:
– 1 pound beef skirt or flank steak
– 2 cloves garlic, minced
– 1/4 cup chopped onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– 2 tablespoons vegetable oil for cooking
Instructions:
1. Cut the steak into small pieces and season with salt.
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic, onion, and jalapeño; sauté until the vegetables are softened.
3. Add the beef to the skillet and cook until browned, breaking it up with a spatula as it cooks.
4. Add the cumin and stir well.
5. Reduce heat to low and simmer for 10-15 minutes or until the meat is tender.
Cooking Time: 20-25 minutes
Panamanian Arroz con Guandú (Rice with Pigeon Peas)
This classic Panamanian dish is a staple of everyday cuisine, made with simple ingredients and bold flavors. With its creamy rice and tender pigeon peas, it’s a comforting meal that’s easy to prepare and perfect for any occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 cup dried pigeon peas (guandú)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Rinse the rice and soak the pigeon peas in water for at least 4 hours or overnight.
2. Heat the oil in a large saucepan over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the soaked pigeon peas to the saucepan and stir well.
4. Add the rice and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the peas are tender.
5. Season with salt and pepper to taste. Garnish with chopped cilantro if desired.
Cooking Time: 30-35 minutes
Pan de Guayaba (Guava Bread)
This traditional Puerto Rican bread is a perfect blend of sweet and tangy, with the flavors of ripe guavas and warm spices. Perfect for breakfast or as a snack, Pan de Guayaba is sure to become a favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1/2 cup guava jam or puree
– 1/4 cup lukewarm water
– 2 tablespoons vegetable oil
– 1 egg, beaten (optional)
Instructions:
1. In a large mixing bowl, combine flour, salt, and sugar.
2. Proof yeast by adding lukewarm water and letting it sit for 5-7 minutes. Add yeast mixture to the dry ingredients and mix until smooth.
3. Add guava jam or puree, oil, and beaten egg (if using). Mix until a dough forms.
4. Knead the dough for 5-10 minutes until it becomes elastic and smooth.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat oven to 350°F (180°C). Shape the dough into a round loaf and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Panamanian-Style Fried Fish with Plantains
This recipe combines the bold flavors of Panamanian cuisine with the simplicity of a classic fish fry. Crispy fried fish is served alongside sweet and tender plantains, making for a delightful combination.
Ingredients:
– 4 fish fillets (tilapia or cod work well)
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon cumin
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Vegetable oil for frying
– 3 ripe plantains, sliced into 1-inch rounds
– 1 tablespoon butter
Instructions:
1. In a shallow dish, mix together flour, paprika, cumin, garlic powder, salt, and pepper.
2. Dredge fish fillets in the flour mixture, shaking off excess.
3. Fry fish in hot oil until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. In a separate pan, fry plantain slices in butter until caramelized and tender, about 2-3 minutes per side.
5. Serve fried fish with sweet plantains and enjoy!
Cooking Time: About 15-20 minutes total.
Sorrel Drink with Panamanian Spices
This Sorrel Drink with Panamanian Spices is a unique and flavorful twist on the traditional Jamaican Sorrel drink. The addition of Panamanian spices gives it a warm, aromatic flavor that’s perfect for hot summer days.
Ingredients:
– 2 cups sorrel juice (or 1 cup dried sorrel flowers)
– 1 cup water
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cloves
– 1 tablespoon honey (optional)
Instructions:
1. Combine sorrel juice and water in a large pitcher.
2. Add the ground spices (cinnamon, ginger, and cloves) and stir well to combine.
3. If desired, add honey to taste and stir until dissolved.
4. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Serve the Sorrel Drink with Panamanian Spices over ice in tall glasses.
Cooking Time: 10-15 minutes (prep time) + chilling time
Panamanian Yuca Fritters with Cheese
A popular snack in Panama, these crispy yuca fritters filled with melted cheese are perfect for any occasion.
Ingredients:
– 2 large yucas (cassava), peeled and grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup grated queso fresco or mozzarella cheese
– Vegetable oil for frying
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. In a large bowl, combine grated yuca, flour, salt, and baking powder.
2. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
3. Using a spoon, drop small amounts of the yuca mixture into the hot oil, forming small fritters.
4. Fry for 2-3 minutes on each side, or until golden brown and crispy.
5. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
6. Serve warm with melted cheese filling (heat in oven at 350°F for 5-7 minutes) and garnish with chopped cilantro or scallions, if desired.
Cooking Time: 15-20 minutes
Panama-Style Lengua en Salsa (Beef Tongue Stew)
This hearty and flavorful stew is a staple of Panamanian cuisine, perfect for a comforting meal. With tender beef tongue cooked in a rich and spicy tomato-based sauce, this dish is sure to become a family favorite.
Ingredients:
– 1 beef tongue, cleaned and trimmed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Sear the beef tongue until browned on all sides, about 5 minutes per side.
3. Add onions, garlic, and bell pepper; cook until softened, about 5 minutes.
4. Stir in cumin, paprika, salt, and black pepper.
5. Add diced tomatoes and beef broth; bring to a boil.
6. Reduce heat to low and simmer for 2-3 hours or until the tongue is tender.
7. Serve with crusty bread or over rice.
Cooking Time: 2-3 hours
Panamanian Chicharrones with Lime
Experience the crispy, savory delight of Panamanian Chicharrones infused with a burst of fresh lime flavor. This classic snack is a staple in many Latin American households and pairs perfectly with cold beer or as a crunchy appetizer.
Ingredients:
– 1 pound pork rinds (chicharrónes)
– 1/2 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the pork rinds and fry until crispy, about 5-7 minutes.
3. Remove from heat and sprinkle with garlic, lime juice, salt, and pepper.
4. Toss to coat evenly.
5. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Summary
Discover the flavors of Panama with these 18 delicious recipes! From hearty soups like Sancocho Chicken Soup to savory dishes like Arroz con Pollo, there’s something for every occasion. Indulge in crispy fried dough (Hojaldras) or tender beef tongue stew (Lengua en Salsa). Enjoy the bold flavors of Panamanian cuisine with recipes like Ropa Vieja and Patacones with Garlic Mojo Sauce. And don’t forget to try some sweet treats like Guava Bread and Yuca Fritters with Cheese. Whether you’re in the mood for comfort food or a taste of the tropics, these recipes have got you covered!
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