Welcome to Panama: it’s the southernmost country in Central America, is much less traveled than its fellow Central American countries, and is best known for its famed canal. Now it’s time learn more about the cuisine of this country that Lonely Planet describes as a “secret the rest of the traveling world has yet to discover.”
Panama is divided up into nine provinces and five regions – and throughout these areas there are many different indigenous groups. These groups, along with the neighboring Caribbean, and the Spanish (who occupied Panama for around 300 years) have the strongest influence on the culture and cuisine of Panama. There is also a significant African and Chinese presence in the country, which undoubtedly plays a part in Panamanian food.
Though Panama’s food is similar to that of the other countries of Central America, its proximity to South America makes for some pretty significant differences. For example, corn tortillas are more popular than flour tortillas – plus, they are typically fried in oil and covered in cheese and sometimes eggs. The cuisine also focuses less on spice and more on flavor (similar to neighboring Costa Rica), and has a strong food relationship with the Caribbean in the sense that there is a lot of coconut, fresh seafood, and tropical ingredients utilized in their dishes.
Common ingredients found in Panama include: yuca root (otherwise known as cassava), shrimp, lobster, culandro (an herb similar to cilantro), plantains, and coconut. And the dishes that accompany these ingredients? Patacones (deep-fried, salted green plantains), mondongo (tripe soup), fried yuca, carimañola (a yuca roll stuffed with meat and boiled eggs), sancocho (chicken soup), and arroz con guandu (rice with guandu and coconut water).
It all sounds good, doesn’t it? Next Wednesday you can try some for yourself with a Panamanian recipe from Food Freeway. Do you have a favourite Panamanian dish? If so, let me know!