La cabanga is a delicious dessert made specifically from papaya, coconut, cinnamon, and guava. Visually, it has the appearance of a bar similar to what in Panama is commonly called raspadura (panela sugar).
Something about its history
This traditional dish is quite old. However, today it is a bit more difficult to find this dessert in the same way in certain parts of Panama.
This food is traditionally somewhat dense, and because of this, it was called cabanga. It produces a feeling of nostalgia and melancholy for those who consume it.
Moreover, people from the past today try to continue preparing this dish to keep transmitting the most popular cultures to future generations.
Local celebrations
La cabanga is a traditional dish that was popular during festive times, such as birthdays and various celebrations. It was very common to see these delicious cabangas sold at fairs and by street vendors in Panama.
Additionally, this delicious treat was a popular gift wrapped in dry leaves for birthdays.
Furthermore, this food is so popular that it has become a flag of Panama’s cultural and gastronomic heritage. This preparation was a favorite sweet enjoyed by almost everyone in the country.
