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 mention its culture, which is the result of indigenous, African, and Spanish influences.
Influences on the cuisine
All these influences and cultural mixes can be appreciated in Panamanian cuisine, as it accompanies the daily lives of its people. Panamanian gastronomy is characterized by the consumption of rice and soup. Other ingredients included in their meals are corn, plantains, chicken, meat, fish, and seafood.
Additional culinary elements of their diet are roots and tubers, such as cassava, yam, malanga, otoe, and potato. Since the country borders both the Atlantic and Pacific, the sale of fish and seafood is relatively high, offering a wide variety of marine products.
All this variety makes the diet of Panamanians diverse and colorful, and it accompanies their daily routines and influences their everyday meals. Typically, breakfasts are among the most characteristic meals.
The fritters
In Panama, it is common to have fried foods for breakfast, such as maize tortilla and fried cassava, usually accompanied by eggs, potatoes, and sausage. The maize tortilla, or "Panamanian tortilla," is the most popular traditional breakfast dish in Panama. It consists of a disk made from cooked maize. Its preparation varies according to the region, resulting in three types of Panamanian tortillas:
The fried tortilla, made with maize and oil, with the option to add a banana or grated cheese; the baked tortilla, known for its large size and prepared with old maize on a frying pan; and the changa tortilla, which includes a mix of yellow new maize and crumbled white cheese on a skillet.
This last type is largely consumed by locals from the inland provinces of Panama.
At any hour of the day
In other countries, breakfast foods like tortillas and sausages are often eaten during lunch as main dishes or snacks. This makes Panamanian breakfast notable for its savory products and diverse options that provide the energy needed for daily routines.
For lunch, Panamanians almost always enjoy rice accompanied by beef, chicken, or a soup such as sancocho. Sancocho is one of Panama’s most well-known traditional recipes, made with potatoes, cassava, corn, and plantains. It can also include various meats like beef, chicken, and pork.
The beverages that accompany lunch include coconut juice, guava juice, passion fruit juice, and tamarind juice—all derived from tropical fruits of the isthmus and prepared as smoothies.
For dinner, Panamanians opt for lighter options than those mentioned above. After a breakfast based on fried foods and a lunch rich in proteins, dinner varies by family and region. Some prefer sancocho or other light soups.
Although the palate of Panamanians tends toward savory dishes, the country also offers traditional sweets like cocada. This treat is made with grated coconut, honey, orange peel, and cinnamon. Other 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 contains rice, condensed milk, evaporated milk, cinnamon powder, and nutmeg.
In conclusion, Panamanian cuisine influences daily life in the country, marks its identity, and reflects a culture and lifestyle unique to its people.
