Panama is a characteristic Central American nation, known for being the country that "connects" the continent and links the Atlantic and Pacific oceans through an artificial canal. It is also important to highlight its culture, which results from indigenous, African, and Spanish influences.
Influences on the cuisine
All these influences and cultural mixing can be seen in Panamanian cuisine, shaping the day-to-day life of its people. Panamanian gastronomy is characterized by the consumption of rice and soup. Other ingredients commonly used include corn, plantains, chicken, beef, fish, and shellfish.
Additional culinary elements of their diet include roots and tubers, such as yuca, ñame, ñampi, otoe, and potato. Due to its location bordering both the Atlantic and Pacific, fish and seafood sales are relatively high, providing a wide variety of maritime products.
This diversity makes the diet of Panamanians varied and rich, as well as accompanying their daily routines and influencing their meals. Among the most characteristic are breakfast dishes.
Frituras (Fried Snacks)
In Panama, it is common to have fried items for breakfast, such as corn tortilla and fried yuca, almost always accompanied by eggs, potatoes, and sausage. The corn tortilla, or "Panamanian tortilla," is the most popular traditional breakfast dish. It consists of a disc made from cooked corn. Its preparation varies by region, resulting in three types of Panamanian tortillas:
The fried tortilla, made with corn and oil, with options to add a banana or grated cheese to the dough; the baked tortilla, characterized by its large size and prepared with old corn on a pot; and the changa tortilla, which includes a mixture of fresh yellow corn and crumbled white cheese on a skillet.
The last type is mostly consumed by people from the interior provinces of Panama.
For every hour of the day
In other countries, Panamanian breakfast dishes are often eaten during lunch as main courses or appetizers, such as tortillas and sausages. This makes Panamanian breakfast characteristic for its salty flavors and variety of options that provide the energy needed for daily routines.
For lunch, Panamanians usually have rice accompanied by meat, chicken, or a soup like "sancocho." Sancocho is one of the most well-known typical Panamanian recipes, made with potatoes, yuca, corn, and plantains. It can also include various meats like beef, chicken, and pork.
Drinks that accompany lunches include coconut juice, guava juice, passion fruit juice, and tamarind juice. All are made from tropical fruits native to the isthmus and prepared as smoothies.
For dinner, Panamanians prefer lighter options. After a breakfast based on fried foods and a protein-rich lunch, dinner varies by family and region. Some may have sancocho or other light soups.
Although the tastes of Panamanians lean toward salty options, the country also offers traditional sweets such as cocada. This sweet includes grated coconut, honey, orange peel, and cinnamon. Other traditional sweets include eggs with milk, yuca, rice pudding, homemade flan, and mamallena.
Given the high consumption of rice in the country, rice pudding is one of Panama's most popular desserts. It includes rice, condensed milk, evaporated milk, cinnamon, and nutmeg.
In conclusion, Panamanian cuisine influences daily life, shapes the country’s identity, and reflects a rich culture and lifestyle unique to its people.
