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Sancocho de mariscos, or Panamanian Seafood Stew, is a popular dish in Panama. You’ll find fresh fish, shrimp, crab, and clams, along with yucca, plantains, and corn in this stew. The indigenous people of Panama created the first versions of the dish we now know as Panamanian seafood stew by using whatever ingredients they had […]
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Panamanian Lengua Guisada, or stewed beef tongue, is a traditional dish that is popular in Panamanian cuisine. Tender and flavorful beef tongue is achieved through a slow cooking process involving vegetables and spices. Lengua Guisada was first prepared by indigenous Panamanians who subsisted on the meat of wild animals. Over time, the dish changed as
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Panamanian Mondongo is a flavorful tripe stew. The combination of meats, vegetables, and spices in this dish makes for a satisfying and filling meal, ideal for chilly winter evenings or any time you feel like curling up with a warm bowl of stew. Originating in Africa during the time of the slave trade, when slaves
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Panamanian hot sauce, also known as ají chombo, is a spicy and flavorful sauce that is a staple in Panamanian cuisine. It can be used as a condiment, marinade, or dipping sauce, and is made from a variety of ingredients such as Panamanian hot peppers, onions, garlic, vinegar, and spices. Spicy and delicious, Panamanian hot
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There are many fans of the dish “Panamanian Yucca Fries with Spicy Mayo” outside of Panama. The South American root vegetable yucca has been used extensively in Panamanian cooking for centuries due to its abundance and high starch content. Fried yucca, after being peeled and sliced, takes on the texture of french fries. Serve the
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Ceviche de corvina, a traditional dish from Panama, is a staple in the country’s cuisine and is widely adored by its citizens. Corvina fish, found in the Pacific and Atlantic Oceans off the coast of Panama, is the star ingredient in this light and flavorful seafood dish. It’s raw fish, onions, peppers, and Corvina fish
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Many people all over Panama and the world enjoy eating a sweet treat called Panamanian Fruitcake. The cake is rich and flavorful, with a distinct aroma and texture thanks to the abundance of fruit and nuts used in its construction. During the colonial era in Panama, European bakers transferred their fruitcake recipes to the native
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Panamanian Ropa Vieja stew is a popular and flavorful dish that is made with shredded beef, vegetables, and a blend of spices. Throughout the centuries, Panamanians have relied on Ropa Vieja Stew. The dish’s rich and savory flavor comes from the tender shredded beef that’s been cooked with onions, peppers, tomatoes, and a variety of
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Panamanian Carimañola is a popular snack in Panama; they are made by rolling a mixture of yucca, ground beef, onions, and spices in a dough and then deep-frying the whole thing. The natives of Panama used cassava (also known as yucca) in their cuisine, so these savory treats have a long and fascinating history. The
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In the Caribbean, Saint Vincent Caribbean Black Cake is a time-honored dish with significant historical roots. The holidays, birthdays, and other special occasions just wouldn’t be complete without this cake. The distinctive flavor of the cake is obtained by combining fragrant spices, fruits, and rum. The cake is rich, dark, and moist. After months of
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