Because of Panama’s diverse Spanish, American, Afro-Caribbean, and indigenous influences, Panamanian cuisine ranges from the well-known to very exotic cuisines. It is a unique and beautiful country with delicious cuisines to match.
Anyone who is staying at home right now is probably missing travel as much as we are. Panama is a modern-day paradise, filled with rich culture and one of a kind experiences. From Whale Watching to Sightseeing Tours, Panama has it all! If you are missing this great country, try making some of the local cuisines yourself. We will give you three recipes to make from the comfort of your own home.
Since Panama is a land bridge between two continents, it has a huge variety of fresh produce that is used in their cooking. Along the Caribbean and Pacific coasts, the cuisine consists of mainly coconut, seafood, root vegetables, and tropical fruits. The afro-Antillean influence has brought in spicy food to some regions.
A typical Panama meal usually includes meat, coconut, rice, and beans, accompanied by fruits and vegetables. This dish is often called Casado (“married”) which is also very popular in Costa Rican cuisine. If you are missing beautiful Panama and the delicious food, here are some amazing Panamanian recipes you can make at home!
Breakfast- Hojaldres
Panamanian fried bread is sort of a cross between New Orleans beignet and a North American fritter. Anyone who has been to Panama has likely tasted one of these delicious treats. Unlike doughnuts, hojaldras are made without yeast and are typically smaller in size. Dusted with powdered sugar, they are the perfect breakfast food, paired with a cup of Panamanian coffee. Try topping the hojaldras with eggs and bacon, or serve with fresh fruit and powdered sugar.
Preparing the dough is the most time-consuming part of this dish. If you don’t want to get up very early before breakfast, we suggest making the dough the night before.
Ingredients
- 3 cups flour
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 3 tablespoons vegetable oil
- 1 egg
- 3 cups of vegetable oil
- 1 cup sifted powdered sugar
Making the Dough
Step 1: In a large bowl, combine the flour, sugar, baking powder and salt. Make a hole in the middle of the flour mixture.
Step 2: In a small bowl, whisk the milk, 3 tablespoons of oil and the egg. Pour the mixture into the center of the dough, stirring as you go along.
Step 3: Knead the dough until it turns into a ball that doesn’t stick to the sides of the bowl. If it’s too sticky, add a little bit of flour. If it doesn’t stick together, add a splash of water.
Step 4: Once the dough has formed a ball, put it on a floured board or sheet of wax paper on the counter. Knead until the dough is elastic and soft.
Step 5: Wrap the dough in plastic wrap and put it in the refrigerator for a least two hours.
Frying the Bread
Step 1: Remove the dough from the fridge and roll it into a long rope about 2 inches in diameter.
Step 2: Heat oil to a 2-inch depth in a large skillet.
Step 3: Pinch off 1 1/2-inch sections of dough and flatten them to your desired size.
Step 4: Drop the dough into the oil and wait for the pieces to rise to the surface, about two minutes. Then turn the pieces over and cook the other side.
Step 5: Drain the hojaldras on paper towel. Sprinkle with powdered sugar and serve.
Check out the recipe here: https://www.food.com/recipe/hojaldre-227799
Lunch- Carimanolas
Carimañola is a Panamanian street food that consists of mashed cassava, which is typically filled with beef, chicken or cheese. These tasty snacks are then deep-fried and served with condiments like aji or suero. However, they make a great side dish for any meal. Try serving alongside ceviche or with beans! This is one of those great recipes you can make at home!
Ingredients
- 2 lbs. ground beef
- 1 yellow onion diced
- 1 red pepper diced
- 2 large carrots diced
- 1/4 cup peas
- 2 cloves garlic minced
- 1 bay leaf
- 1/4 tsp. cumin
- 1/4 tsp. oregano ground
- 1/4 tsp. mushroom powder
- 1/4 tsp. chili powder
- 1/4 tsp. smoked sweet paprika
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 cup beef stock
- 1 tbs. cilantro leaves chopped
- 4 whole yucca root stalks peeled and chopped
- 3 cups Oil
Directions
Step 1: Bring 4 quarts of water to a boil. Add a pinch of salt and chopped yucca root. Keep boiling until yucca flakes easily with a fork. Remove from heat and drain water.
Step 2: In a mixing bowl, mash boiled yucca root with a pinch of salt. Mash until the texture is smooth. Put to the side and let cool while cooking the beef stuffing.
Step 3: Sauté beef and mash down with a masher. Add onion, garlic and spice blend. Cook until onion softens. Add carrots, cook for a few minutes. Add bell peppers, cook for a few minutes.
Step 4: Add stock and simmer for 10-15 minutes. In the last few minutes, add peas. Remove from heat and fold in cilantro.
Step 5: Take cooled mashed yucca and make a ball of mashed yucca roughly smaller than a baseball. Flatten it out while keeping a hole in the middle of the mash.
Step 6: Put 1 tablespoon of cooled beef mixture in the middle of mash. Pull the mash around the center ball of beef and cover completely.
Step 7: Place all the footballs on a wax paper-lined tray and cool at room temperature for 15 minutes.
Step 8: Heat up 3 cups of oil in a high-sided saute pan on high heat. Brown the yucca football on all sides until crispy brown. Keep turning until fully browned on all sides.
Step 9: Lightly dust with crushed salt or chile lime salt after taking them out of the oil for an even richer flavor.
Step 10: Serve with your favorite salsa and wedges of fresh lime
Dinner- Sancocho de gallina Panameño
This is the national dish of Panama and it is beloved throughout the country. There are many different versions of sancocho throughout Latin America, however, it is particularly popular in Panama.
Sancocho is a delicious stew that you could have at breakfast, lunch or dinner. It is said that you should eat sancocho on a hot day to help cool off. Any root vegetables can be used in a pinch, including potatoes, parsnips, turnips, and carrots. This dish contains meat but can easily be adapted for vegetarians by adding more vegetables.
Ingredients
- 1 chicken
- 1 onion
- 2 tomatoes
- 2 bell peppers
- 4 clv garlic
- 4 water (cold)
- 1 lb yucca
- 3 plantains
- 1 1⁄2 lb pumpkin
- 1 lb potato
- 3 corn
- Desired seasoning
- Coriander
- Parsley
Directions
Step 1: Cook the chicken in the cold water with all the herbs, and salt and pepper, slowly (over very low heat or in a slow cooker if possible)
Step 2: Chop the onions, tomatoes and peppers while chicken is cooking. Add to the pot along with the garlic.
Step 3: Slice the corn and plantains into pieces 1 1/2 inches large, adding them to the pot.
Step 4: Chop the remaining vegetables into medium sized pieces, also adding them to the pot.
Step 5: Cook until tender for a few hours
Step 6: Add coriander and parsley near the end. Season with salt and pepper to taste.
Step 7: Add desired garnishes and serve.
Check out the recipe here: https://www.196flavors.com/panama-sancocho/
Panama is a diverse country from coast to coast, there is something about Panama that will make you fall in love with it. No matter where you stay, there is something incredible to see and something delicious to eat!
Want to learn how to cook Costa Rican comfort foods? Here’s last week’s blog: https://www.therealdealtours.com/blog/blog/costa-rican-comfort-foods/