Does anyone know any good recipes from Panama???

Question

Anyone at all...

s'aight if its in spanish I know it

Answer 1

Sancocho Beef Stew

1 lb beef stew meat, cut
into 3/4-inch pieces
2 tbl cooking oil
1 med onion, sliced and
separated into rings
1 clv garlic, minced
1/2 lb chorizo or Italian
sausage links, sliced
1 med winter squash, peeled
and cubed (3 cups)
1 med yam or sweet potato,
peeled and cubed (1 cup)
1 lrg plantain peeled and sliced
1 lrg green pepper, sliced
1 x 9-ounce package frozen whole
green beans
1 x 8 1/2-ounce can whole kernel corn
1 x 7 1/2-ounce can tomatoes, cut up
1/2 tsp chili powder
1/4 tsp ground coriander

In a Dutch oven brown beef, half at a time, in hot oil; remove from pan, reserving drippings. To drippings, add onion and garlic; cook until tender but not brown. Return all meat to pan. Add 4 cups water. Bring to boiling; reduce heat. Cover and simmer 1 hour. Stir in chorizo or Italian sausage, squash, yam or sweet potato, plantain, green pepper, green beans, undrained corn, undrained tomatoes, chili powder, coriander and 1 teaspoon salt. Cover and simmer for 15 to 20 minutes or until meat and vegetables are tender. Skim of fat
Makes 6 to 8 servings
Panama Red Stew

3 oz Bacon cut 1/4" x 1" strips
1 1/2 lb Pork shoulder or sirloin cut in 1 1/2" cubes
1/4 cup Flour seasoned with
Salt and pepper
1 1/2 cup Chopped onion
1/2 cup Diced green pepper small cubes
1/2 cup Chopped celery stalk
1 tbl Vegetable oil
1 cup Red Bordeaux wine
28 oz Italian plum tomatoes - (1 can) with their juice
2 x Garlic cloves minced
1 x Bay leaf
1 tbl Tomato paste (heaping tablespoon)
1/2 tsp Dried oregano
1/2 cup Pitted, quartered black olives such as Kalamata
Ground red pepper to taste
1/2 lb Mushrooms quartered, and sauteed in
2 tbl Butter
Salt to taste
Black pepper to taste

Saute the bacon strips in a heavy casserole over medium heat until they are cooked through but not browned. Remove the bacon with a slotted spoon.
Dredge the pork cubes in the seasoned flour. Shake off the excess flour, and saute the pork cubes in the hot bacon fat until they are nicely browned. Remove the meat and set it aside. Add the onion, green pepper, and celery to the pan, along with the oil (if necessary). Saute the vegetables until they become soft and golden yellow, and scrape up any browned bits on the bottom of the pan.
Add all the remaining ingredients, except for the mushrooms and salt and pepper. Bring the stew to a boil and lower the heat to a simmer. Cook the stew, covered, for approximately 2 hours, or until the meat is tender. Skim the fat from the stew and add the sauteed mushrooms. Season with salt and pepper to taste. Remove the bay leaf before serving.
This recipe serves 4.

This recipe, kind of a cross between a pork bourguignon and a chili, is based upon a '49'ers account of foods he encountered in Panama on his way to gold territory.

Answer 2

Panama Scramble
2 teaspoons butter
1 tablespoon onions, minced
1/2 cup cheddar cheese, grated
1/4 cup tomatoes, diced
2 eggs

Method
Melt the butter in a heavy skillet.
Add the onion and cook until just soft.
Add the tomatoes and cheese.
Cook until the cheese has melted.
Lightly beat the eggs.
Add to the pan and cook until just set.
Serve immediately.

Answer 3

Arugh! I'm at work right now and can't type much, but this website has a lot of panamenian recipes, but it's in spanish...

http://www.critica.com.pa/archivo/recetas/arroces.html

Answer 4

go online...apparently no one knows