Panama's cuisine is a blend of different influences that came first with the arrival of the Spaniards and later with the influx of people who came to build the Canal. As foreigners arrived, they adapted their recipes to local ingredients in Panama.<\/p>\r\n\r\n
Tradition at the table<\/h2>\r\n\r\n
The most traditional guachos are those made with seafood and another with pork legs, the latter with more Afro-Caribbean influence. Of course, each family has its own variation.<\/p>\r\n\r\n
Guachos made with pork usually also include beans and rice. Those made with seafood or chicken tend to include rice, cassava, and/or yam.<\/p>\r\n\r\n
Every guacho begins with a sofrito. The Panamanian sofrito includes cilantro, which has a stronger flavor than coriander and is used in smaller quantities.<\/p>\r\n\r\n
How to serve it<\/h2>\r\n\r\n
This seafood guacho is served with sofrito as well, so it is best to set some aside before adding the rest of the ingredients to make the stew.<\/p>\r\n\r\n
Panamanian cuisine is characterized by its high consumption of rice in various forms and preparations. Other common ingredients include corn, plantains, chicken, meat, fish, and seafood.<\/p>\r\n\r\n
You will be surprised how easy and quick this Panamanian seafood stew is to make. It's also great for entertaining, as you can prepare the sofrito a day in advance.<\/p>\r\n\r\n
If you enjoy fish and seafood, then you will want to check out these soup and stew recipes, which are a comforting way to serve seafood during the coldest months.<\/p>
