Panama has been defined as a melting pot of cultures and nationalities, where many foreign customs have been well integrated into Panamanian life.
Our Cuisine
Panamanian cuisine has received significant influence from Asian, European, and especially Afro-Antillean cuisines, which were brought to this land through slaves from the islands of Trinidad, Barbados, and Jamaica.
These Antilles were also influenced by the style of Indian cuisine, which at that time was a British colony, and incorporated fish and shellfish typical of the Caribbean into their diet.
Today, Afro-Antillean food is very popular and recognized in the provinces of Colón, Bocas del Toro, and other parts of Panama City.
Culinary Options
Among its dishes, you will find many options where seafood is the protagonist, combined with the extensive use of spices and coconut milk, which give a delicious flavor and a special touch to the meals.
Seafood-based dishes are also highly enjoyed and are part of the Panamanian diet.
It’s important not to forget that Afro-Antillean cuisine also offers exquisite traditional sweets made mainly from native ingredients such as coconut, rice, yuca, and sugarcane. An example of this is the Panamanian cabanga made with green papaya, coconut, and honey.
Additionally, there are delicious cocadas with maroon seeds, "johnny cake" which is a popular coconut bread throughout the Caribbean, the traditional bread Bon, and the famous plantitá. Don't forget to cool off with a tasty chicha with sugarcane to quench your thirst during the summer.
Undoubtedly, Afro-Antillean cultural traditions and cuisine have greatly enriched Panamanian gastronomy, turning it into a reference across the continent.
