Since European colonization, in some cases, the eating habits of our peoples underwent modifications, new cultivation methods were introduced, and a new gastronomic culture emerged; although some native basic products such as plantains, corn, beans, and others were accepted.
Transformations in Panamanian Cuisine
At the end of the 19th century, when the construction of the canal by the French began, Afro-Caribbean workers arrived, coming from the "French Antilles," which were under French control and assimilated part of the culture and cuisine of that country.
It is well known that French cuisine places special emphasis on shrimp, prawns, crabs, octopus, clams, and oysters, which are very abundant on the coasts of Panama's Caribbean.
It was from the arrival of Europeans and Afro-Caribbean people that the consumption of these seafood and mollusks became popular in the diet of the region's inhabitants.
Cultural Fusion
Therefore, on the coasts of Panama's Caribbean, French influence can be seen in the preparation of some dishes.
Seafood is combined with vegetables; for frying, butter replaced oil; techniques of roasting meats and fish were introduced, seasoned with bay leaf, turmeric, cilantro, fennel, and cumin; where the fusion of local ingredients with French cooking techniques is evident.
On the coast of Panama's Caribbean, one very popular dish is based on seasoned seafood according to French tradition, made with coconut milk.
