Panama
Panama’s food is built around crossroads cuisine of culantro-scented sancocho, fried breakfasts, corvina ceviche, and coconut rice dishes. Look for Sancocho de gallina (free-range chicken soup with ñame and culantro; national dish), Hojaldre (fried dough eaten with eggs, cheese, or sausage) and Carimañola (yuca fritter stuffed with seasoned ground beef). Panama’s national dish: yard hen simmered with ñame and plenty of culantro, associated above all with the Azuero peninsula. This atlas has 33 Panama dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Chicha de arroz con piña
Cold drink of ground rice, pineapple and cinnamon, thick and sweet. Ready in 20 minutes prep and 30 minutes cooking.…
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Chicheme
Sweet corn-milk drink with cinnamon, famed in La Chorrera. Ready in 10 min prep and 2 hr cooking. 8 glasses.…
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Chocao panameño
Ripe plantain cooked in coconut milk with ginger into a loose porridge. Ready in 15 minutes prep and 30 minutes…
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Cocada
Grated coconut cooked with sugar and panela into chewy mounds. Ready in 20 min prep and 30 min cooking. 20…
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Guacho
Soupy rice stew with beans, pork tail, or seafood. Ready in 20 min prep and 1 hr 45 min cooking.…
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Huevitos de leche
Little milk-fudge sweets rolled into egg shapes and dusted with sugar. Ready in 20 minutes prep and 1 hour cooking.…
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Patacones
Twice-fried green plantain discs with salt, cheese or hogao. Ready in 15 min prep and 20 min cooking. 4 servings.…
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Pesada de nance
Nance fruit cooked with sugar and cornstarch into a set golden pudding. Ready in 20 minutes prep and 35 minutes…
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Pescado frito
Whole fried fish with patacones at beach fondas. Ready in 20 min prep and 20 min cooking. 4 servings. A…
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Plátano en tentación
Ripe plantains simmered in sugar, cinnamon and cloves until dark. Ready in 10 minutes prep and 40 minutes cooking. Serves…