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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Raspao
Shaved ice with fruit syrups and condensed milk. Ready in 20 min prep and 10 min cooking. 4 cups. A…
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Ron Abuelo
Aged Panamanian rum with vanilla and toffee notes, sipped neat. A wine & spirit recipe from Panama.
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Saus
Pigs’ feet pickled with lime, onion, cucumber and hot pepper. Ready in 40 min prep and 2 hr 30 min…
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Sopa borracha
Sponge cake drenched in rum and sugar syrup with prunes and raisins. Ready in 40 minutes prep and 35 minutes…
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Tamal de olla
Pot-baked corn tamale casserole with chicken and olives. Ready in 40 min prep and 1 hr 15 min cooking. 8…
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Torrejitas de maíz nuevo
Fritters of freshly ground young corn, fried and eaten with cheese. Ready in 25 minutes prep and 20 minutes cooking.…
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Tulemasi
Fish and plantain simmered in coconut milk, eaten with rice. Ready in 25 minutes prep and 45 minutes cooking. Serves…