Since European colonization, in some cases, the dietary habits of our peoples underwent changes, new cultivation methods were introduced, and a new gastronomic culture emerged; although some native basic products like bananas, corn, beans, and others were accepted. The native gastronomy was not threatened with disappearance.
Transformations in Panamanian Gastronomy
When the construction of the canal began in the late 19th century by the French, Afro-Antillean workers started arriving, coming from the "French Antilles," which were under French control and absorbed part of that country's culture and cuisine.
It is well known that French cuisine places special emphasis on shrimp, prawns, crabs, octopus, clams, and oysters, which are very abundant along the coasts of Panama's Caribbean.
It was with the arrival of Europeans and Afro-Antillean people that the consumption of these seafood and mollusks became popular among the local population.
Fusion of Cultural Encounters
Therefore, the influence of French cuisine can be found in some dishes prepared along the coast of Panama's Caribbean side.
Seafood is combined with vegetables; for frying, butter was substituted for oil; a technique of baking meats and fish was introduced, seasoned with bay leaf, turmeric, cilantro, fennel, and cumin; showcasing a blend of local ingredients with French cooking techniques.
On the coast of Panama's Caribbean, one very popular dish is based on seafood seasoned according to the French tradition, prepared with coconut milk.
