The banana is a very important crop in Panama, representing a basic food source in the Panamanian diet.
Whether as part of the main dish, a garnish, or in desserts, the banana has earned an interesting place in Panama's varied cuisine.
Banana Varieties
In Panama, several types of banana are cultivated, with the highest production found in the province of Chiriquí in the west of the country. Among the main varieties are the Cavendish, which is the most widespread worldwide, the horn banana, named for its curved fruit, the Dominican, and the dwarf Curare.
The banana is a fruit originally from Southeast Asia, from where it was brought to Equatorial Africa and the Canary Islands.
Later, colonizers brought it to the New World, and its cultivation became well-established, especially in tropical climates.
In the Kitchen
Panamanian cuisine includes classic and typical plantain-based dishes, often enjoyed as an appetizer or a side dish for main courses such as ropa vieja, meats and sausages, fish, seafood, or salads.
They are ideal for breakfast, lunch, or dinner, and are delicious when served with hot sauce, ketchup, or mustard.
Some of the most loved Panamanian foods made with green or ripe bananas include exquisite plantain empanadas filled with beans, sausage, or cheese.
Plantintá, a traditional Afro-Caribbean snack, consists of a wheat flour turnover filled with a mixture of cooked ripe plantain, flavored with Caribbean spices, and colored with annatto.
The popular lentil soup with plantains and the delicious plantain delight—a slice of fried ripe plantain caramelized in butter, cinnamon, and cane honey—are also favorites.
