What is panamas traditional food?

Question

what is panama's traditional food or what is the food that panama people made

Answer 1

The national dish of Panama is "sancocho" a spicy chicken and vegetable stew. Here are some recipes for sancocho and other Panamanian recipes. ENJOY!

http://www.serve.com/CZBrats/Menus/recmenu.htm
http://fooddownunder.com/cgi-bin/recipe.cgi?r=222686
http://www.boyds.org/recipes.htm
http://www.zonianlady.com/czreci
http://panamagourmet.blogs.com/pes.html

Answer 2

1

Answer 3

Panama is like the US when it comes to food. What I mean is Panama is a melting pot of many cultures over the years. The some of the indigenous people are still here. But there is much cultural influence from the Spanish, French, Black Slaves, Black Caribbean Island people, Chinese, Jewish, and of course American. At one time or another all of these cultures have influenced the flavors in the food here. That isn´t to say the other recipes posted here aren´t correct, they are! But it´s to say what is really Panamanian food, my answer is what is American food? It´s a blend of many cultures and flavors. If you want true tradional foods then you should investigate what the indigenous people eat. The three main people groups are the Ngöbe of the Chriqui highlands, the Emberá of the Darien lowlands, and the Kuna of San Blas Archipelago. For more information on Panama and other typical recipes from the city see http://www.panamaexpertos.com/forum/what-s-cooking-in-panama-vf9.html

Answer 4

TAMALES PANAMEÑOS
2 lbs. fresh corn kernels
2 lbs. pork meat, cut in small cubes
1 whole chicken, cut in 8 pieces
2/3 cup vegetable oil
3 Tablespoons "achiote" (annatto)
1 large green bell pepper, chopped
1 large red bell pepper, chopped
2 cups chopped onions
5 garlic cloves, chopped
2 lbs. roma tomatoes, chopped
4 culantro leaves,chopped
1 small hot pepper, chopped finely
2 Tablespoons salt
1 cup white wine
1 cup boiling water
2 Tablespoons vegetable oil


Soak the corn overnight in water. The next day, discard the water and replace with more fresh water, cook over moderate heat until the corn is tender. Drain and pass through the meat grinder. Add the hot water and the 2 Tbs. vegetable oil. Work well to obtain a smooth, soft dough. Cover and let rest while you prepare the filling.
Heat the oil in large saucepan and add the achiote. Cook until all the color comes out, strain the oil and discard the achiote. Return the oil to the saucepan and cook the chicken pieces until golden brown. Take out the chicken from the saucepan and add the onions, garlic and bell peppers, cook until soft but not brown. Add the tomatoes, culantro, hot pepper, salt and wine. Add the chicken and the pork. Cook slowly until the meats are tender, correct the salt if necessary. Add part of this sauce (without the meats, to the corn dough and knead until soft. Keep the meats to the side.
Plantain leaves
1 lb. pitted prunes
2 cans red pimentos
1 cup stuffed olives
2 Tablespoons capers
The plantain leaves are lightly passed over a slow fire, then cut off the middle vein and pass a damp cloth over each piece of leaf. Put 2 or 3 leaves overlapping each other and then place some corn dough in the center, spreading evenly. Place a heaping tablespoon of meat, a strip of pimento, a prune, and 1 or 2 olives and more corn dough on top. Now fold over and wrap well in the plantain lead and tie with a string. Fill a pot with boiling water and put the tamales in to boil for 1 hour.

CEVICHE DE CORVINA

1 lb. boneless fish, preferably White Sea Bass (Corvina)
1 1/2 cups finely chopped onion
1 1/3 cups fresh lemon juice
1/2 cup finely chopped celery
1/4 cup finely chopped fresh cilantro
salt to taste
1/2 hot pepper finely minced (optional)


Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high. Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator. Allow one day for fish to cook in the lemon juice and onions. Serve with crackers or saltines.

DELICIA DE COCO (Coconut Delight)

1 spongecake 9 x 13 in.
1/2 can "Coco Lopez" or coconut milk
2 cans evaporated milk
4 egg yolks
3 teaspoons cornstarch
1 cup sugar
4 egg whites
2 cups sugar
Prepare the cream: In a saucepan mix the 2 cans evaporated milk, egg yolks, cornstarch, and the sugar and let boil. Let cool for 10 minutes. Cut the spongecake in 1 inch slices and arrange a layer in the bottom of a pyrex dish. Moisten the spongecake with the coconut milk or Coco Lopez. Pour half the cream and cover with another layer of spongecake. Moisten again with the rest of the coconut milk or Coco Lopez. Pour the rest of the cream. Repeat until you finish with some spongecake. Prepare an italian meringue with the egg whites and 2 cups sugar. (see my method for Italian Meringue). Cover the cake with the meringue and refrigerate for at least 6 hours. If you like, decorate the cake with shredded coconut.

Answer 5

fowl and Patacones are the two maximum oftentimes going on meals right here. Patacones are slices of green Plantains that are fried and mashed to a skinny chip. Beans, rice and corn meal products are additionally eaten the main. Empanadas, floor meat or cheese crammed are bought and eaten as rapid snacks or perhaps nutrients. Pastelitas, smaller than empanadas and with a flaky dough, crammed with cheese, meat or fowl are oftentimes going on besides. Panamanians love chichas (sausages) and warm canines. The "national dish" is a fowl soup referred to as Sancocho. To make it they upload a herb referred to as Culantro, Yucca and a root vegetable referred to as ñAme to fowl soup.