Cuisine

Panamanian cuisine

Panamanian cuisine is heavily influenced by its location and history. The country's location on the isthmus of Central America has made it a crossroads of cultures, resulting in a unique blend of flavors and ingredients. Seafood is a staple of Panamanian cuisine, with dishes like ceviche and fried fish being popular. The cuisine also makes use of tropical fruits and vegetables like plantains, yucca, and mangoes. Panamanian cuisine is known for its use of spices and herbs like cilantro, cumin, and achiote.

Cuisine of the Americas› Central American cuisine

Spicy, Savory, Tangy, Sweet, Sour

Grilling, Frying, Stewing, Baking, Roasting

Typical ingredients

Seafood (fish, shrimp, lobster, crab), Plantains, Yucca, Corn, Beans, Rice, Chicken, Pork, Beef, Mangoes, Papayas, Pineapples, Cilantro, Cumin, Achiote, Garlic, Onions

Presentation and garnishing

Panamanian dishes are often served with rice and beans, and are garnished with fresh herbs and lime wedges. Seafood dishes are often served with coconut rice and fried plantains. Ceviche is a popular appetizer, and is typically served with tortilla chips or crackers.

Panama is home to over 1,000 species of birds, making it a popular destination for birdwatchers. The country is also known for its coffee, which is grown in the highlands and has a rich, full-bodied flavor.

More cuisines from this region...

Costa Rican cuisine, Salvadoran cuisine, Guatemalan cuisine, Nicaraguan cuisine, Belizean cuisine, Honduran cuisine

History

Panamanian cuisine has a long history dating back to pre-Columbian times. The indigenous people of Panama relied heavily on seafood and agriculture, and their diet included staples like corn, beans, and squash. With the arrival of the Spanish in the 16th century, new ingredients like rice, wheat, and livestock were introduced. African slaves brought to Panama also contributed to the cuisine, bringing with them their own culinary traditions. Today, Panamanian cuisine continues to evolve and adapt to new influences.

Cultural significance

Panamanian cuisine is an important part of the country's cultural identity. It is often served at festivals and celebrations, and is a source of national pride. The cuisine also reflects the country's diverse population and history.

Health benefits and considerations

Panamanian cuisine is generally healthy, with an emphasis on fresh ingredients and seafood. However, some dishes can be high in calories and fat, particularly those that are fried or served with rich sauces. It is important to practice moderation and balance when enjoying Panamanian cuisine.

Panamanian cuisine dishes Browse all »

Sopa de patacón

Green plantain soup

Sopa de patacón is a traditional soup from Colombia made with green plantains and a variety of vegetables and meats.

Iguana Stew

Iguana stew

Iguana stew is a traditional dish from the Caribbean, particularly in Cuba and Puerto Rico. It is a hearty and flavorful stew made with iguana meat, vegetables, and spices.

Arroz con apio

Celery Rice

Arroz con apio is a traditional Colombian dish that is made with rice and celery. It is a simple and delicious dish that is perfect for any occasion.

Sopa de cebollin

Scallion soup

Sopa de cebollin, also known as scallion soup, is a simple and flavorful soup that is perfect for a light lunch or dinner. The soup is made with scallions, potatoes, and a...

Sopa de cola

Oxtail soup

Sopa de cola is a traditional Colombian soup made with oxtail and vegetables.

Tamal Panameño

Panamanian Tamale

Tamal Panameño is a traditional Panamanian dish that is made with corn masa dough and filled with chicken, vegetables, and spices.

Arroz de lisa

Mullet rice

Arroz de lisa is a traditional Panamanian dish made with rice and a type of fish called lisa. It is a flavorful and aromatic dish that is perfect for sharing with family and friends.