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.
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
-
Carimañola
Torpedo-shaped fried cassava dough stuffed with seasoned beef or fresh cheese. Ready in 40 min prep and 40 min cooking.…