When it comes to food, Panama is a country that truly knows how to bring people together. The cuisine is a vibrant reflection of the nation’s cultural heritage, with African, Spanish, and indigenous influences all blending together in perfect harmony. From hearty stews and rich meat dishes to sweet pastries and refreshing street foods, Panamanian cooking has something for everyone.
In this article, we’ll take you on a culinary journey through 18 authentic Panamanian recipes that are sure to delight your taste buds. From classic comfort food like Sancocho de Gallina Panameño (Panama-style chicken stew) and Arroz con Pollo Panameño (Panamanian-style chicken and rice), to sweet treats like Tortilla Panameña (Panamanian tortilla) and Pan de Guayaba (guava bread), we’ll introduce you to the rich flavors and traditions of Panamanian cuisine. So sit back, grab a fork, and get ready to explore the flavors of Panama!
Sancocho de Gallina Panameño
Sancocho de Gallina Panameño is a hearty and flavorful stew originating from Panama, typically served on special occasions. This recipe combines chicken, vegetables, and potatoes in a rich and aromatic broth.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into pieces
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup of mixed vegetables (such as carrots, peas, and corn)
– 1 teaspoon of ground cumin
– 1/2 teaspoon of paprika
– Salt and pepper to taste
– 4 cups of chicken broth
– 2 tablespoons of vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, and mixed vegetables; cook until the vegetables are tender (about 5 minutes).
3. Add the chicken pieces, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 30-40 minutes or until the chicken is cooked through and the potatoes are tender.
6. Serve hot with rice or crusty bread.
Cooking Time: 45-50 minutes
Arroz con Pollo Panameño
A hearty and flavorful one-pot dish from Panama, this Arroz con Pollo is a staple of Latin American cuisine.
Ingredients:
– 1 1/2 cups uncooked white rice
– 3 boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
– 2 cups chicken broth
Instructions:
1. Heat oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add chicken, cumin, smoked paprika, salt, and black pepper. Cook until chicken is browned, about 5-7 minutes.
4. Add rice, diced tomatoes, and chicken broth. Stir to combine.
5. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: 30-35 minutes
Tamales Panameños
Tamales Panameños are a traditional Panamanian dish that combines the flavors and aromas of meat, vegetables, and spices wrapped in corn dough. This recipe is a simplified version of this beloved dish.
Ingredients:
– 2 cups of masa harina (corn flour)
– 1/4 cup of vegetable shortening
– 1 cup of chicken broth
– 1/2 teaspoon of salt
– Filling ingredients:
+ 1 pound of beef, cooked and shredded
+ 1 onion, chopped
+ 2 cloves of garlic, minced
+ 1 bell pepper, chopped
+ 1 tablespoon of tomato paste
+ 1 teaspoon of ground cumin
+ Salt and black pepper to taste
Instructions:
1. In a large bowl, mix together the masa harina and shortening until well combined.
2. Gradually add the chicken broth and salt while mixing until a dough forms.
3. Prepare the filling by sautéing the onion, garlic, bell pepper, and cumin in a little oil until tender.
4. Add the cooked beef, tomato paste, salt, and black pepper to the pan and mix well.
5. Assemble the tamales by spreading a small amount of dough on a corn husk or parchment paper, placing a spoonful of filling in the center, and folding the dough over the filling.
6. Steam the tamales for 1-2 hours or cook them in boiling water for 30 minutes.
Cooking Time: 1-2 hours (steaming) or 30 minutes (boiling)
Carimañolas
Carimañolas Recipe: A Delicious Colombian Snack
Carimañolas are crispy, cheesy, and utterly addictive Colombian pastries that can be enjoyed as a snack or appetizer. This recipe yields a batch of golden-brown Carimañolas that are perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup lard or vegetable shortening
– 1/4 teaspoon salt
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped cilantro (optional)
– 1 egg, beaten
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to medium-high heat.
2. In a large bowl, combine flour, lard or shortening, and salt. Mix until crumbly.
3. Add grated cheese and chopped cilantro (if using). Mix well.
4. Gradually add beaten egg, mixing until dough forms.
5. Roll out the dough to about 1/8 inch thickness.
6. Cut into desired shapes (e.g., squares or triangles).
7. Fry Carimañolas in batches for 2-3 minutes on each side, or until golden brown.
8. Drain excess oil and serve warm.
Cooking Time: About 15-20 minutes
Tortilla Panameña
A classic Panamanian dish, Tortilla Panameña is a delicious and simple flatbread made with just a few ingredients. In this recipe, we’ll show you how to make this flavorful tortilla that’s perfect for snacking or serving alongside your favorite dishes.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 3/4 cup warm water
Instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder.
2. Gradually add in the vegetable oil and mix until the dough comes together.
3. Add in the warm water and knead for about 5 minutes until the dough is smooth and elastic.
4. Divide the dough into 8-10 equal pieces and shape each piece into a ball.
5. Roll out each ball into a thin circle, about 1/8 inch thick.
6. Heat a non-stick skillet or griddle over medium-high heat and cook the tortilla for about 30 seconds on each side, until it’s lightly browned.
Cooking Time: About 15-20 minutes to make all the tortillas
Bollos de Maíz Nuevo
These sweet corn dumplings are a popular snack in Mexico, typically served at family gatherings and celebrations. With just a few ingredients and simple preparation, you can enjoy this delicious treat from the comfort of your own home.
Ingredients:
– 2 cups fresh corn kernels
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup granulated sugar
– 1/2 cup milk
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine corn kernels, flour, salt, and baking powder.
2. In a separate bowl, mix together sugar and milk to form a smooth paste.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small balls of the dough mixture into the hot oil, about 1/4 cupfuls.
6. Fry for 2-3 minutes on each side, or until golden brown and crispy.
7. Remove from oil with a slotted spoon and drain on paper towels.
Cooking Time: About 15-20 minutes
Ropa Vieja Panameña
This classic Ropa Vieja recipe is a staple of Panamanian cuisine, made with tender beef strips cooked in a rich tomato-based sauce, served with rice and fried plantains. It’s a hearty and flavorful dish that’s sure to please.
Ingredients:
– 1 pound beef strips (flank steak or skirt steak)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup tomato puree
– 1/4 cup vegetable oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Cooked rice and fried plantains for serving
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the onions and garlic and cook until the onions are translucent.
2. Add the beef strips and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add the tomato puree, cumin, salt, and pepper. Stir to combine and bring to a simmer.
4. Return the beef strips to the skillet and stir to coat with the sauce. Reduce heat to low and let simmer for 30 minutes or until the beef is tender.
5. Serve with cooked rice and fried plantains.
Cooking Time: 45-50 minutes
Patacones
Patacones are a popular Venezuelan side dish that’s essentially fried green plantains transformed into crispy, golden treats. These addictive snacks pair well with a variety of dishes, from main courses to appetizers.
Ingredients:
– 2-3 ripe green plantains
– 1/4 cup vegetable oil
– Salt, to taste
Instructions:
1. Peel the plantains and cut them into 1-inch rounds.
2. Heat the vegetable oil in a large frying pan over medium-high heat.
3. Fry the plantain slices for 3-4 minutes on each side, or until they’re golden brown and crispy.
4. Remove the patacones from the oil with a slotted spoon and place them on paper towels to drain excess oil.
5. Sprinkle with salt to taste.
6. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Hojaldres
Hojaldres are traditional Spanish sweet breads that are perfect for breakfast or a snack. These tender, anise-flavored pastries are crispy on the outside and soft on the inside, making them a delicious treat.
Ingredients:
– 1 cup warm milk
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon ground anise
– 2 large eggs
– Confectioners’ sugar, for dusting
Instructions:
1. In a small bowl, combine warm milk and yeast. Let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together flour, sugar, salt, and anise.
3. Add the yeast mixture, eggs, and mix until a dough forms.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat oven to 375°F (190°C).
7. Punch down the dough, shape into small balls, and flatten slightly.
8. Bake for 15-20 minutes, or until golden brown.
9. Dust with confectioners’ sugar while still warm.
Cooking Time: 15-20 minutes
Chicheme
A classic Mexican dessert, Chicheme is a sweet and crunchy treat made with peanuts, sugar, and spices. This recipe yields a delicious batch of these addictive candies.
Ingredients:
– 1 cup peanuts
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon water
– 1 tablespoon vegetable oil
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together peanuts, sugar, salt, and baking soda.
3. Add water and vegetable oil to the peanut mixture. Mix until well combined.
4. Spread the mixture onto the prepared baking sheet in a thin layer.
5. Bake for 10-12 minutes or until the edges are lightly golden brown.
6. Remove from oven and let cool completely on the baking sheet.
7. Break into small pieces and dust with confectioners’ sugar.
Cooking Time: 10-12 minutes
Pescado Frito con Patacones
Experience the vibrant flavors of Latin America with this simple yet flavorful recipe for Pescado Frito con Patacones, a dish that combines crispy fried fish with tender fried plantains.
Ingredients:
– 4 tilapia fillets (or other white fish), cut into 1-inch pieces
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Vegetable oil for frying
– 3 ripe plantains, peeled and sliced into 1/4-inch rounds
– 1 tablespoon vegetable oil
Instructions:
1. In a shallow dish, mix together flour, paprika, and garlic powder.
2. Dredge fish pieces in the flour mixture, shaking off excess.
3. Fry fish in hot oil until golden brown and cooked through (about 3-4 minutes per side).
4. Meanwhile, fry plantain slices in hot oil until crispy and golden (about 2-3 minutes per side).
5. Drain on paper towels.
6. Serve hot with a squeeze of fresh lime juice.
Cooking Time: 15-20 minutes
Sopa de Mariscos Panameña
This hearty soup is a staple of Panamanian cuisine, filled with an array of seafood and spices that will warm your senses. With this recipe, you’ll be transported to the Caribbean coast, where the smell of fresh seafood fills the air.
Ingredients:
– 2 cups fish broth
– 1 can (14 oz) diced tomatoes
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1/4 cup chopped garlic
– 1/2 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 pound mixed seafood (shrimp, mussels, clams)
– 2 tablespoons olive oil
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, bell pepper, and garlic; cook until softened.
3. Add fish broth, tomatoes, thyme, paprika, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Add seafood and continue cooking for an additional 5-7 minutes or until cooked through.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Empanadas de Carne Panameñas
Empanadas de Carne Panameñas are a staple in Panamanian cuisine, made with tender beef, crispy pastry, and a hint of spices. These savory pastries are perfect for snacking or as a main course.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 2 cups all-purpose flour
– 1/4 cup lard or vegetable shortening
– 1 egg, beaten (for egg wash)
– Water, as needed
Instructions:
1. In a large skillet, cook the beef over medium-high heat until browned, breaking it up into small pieces.
2. Add the onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until the onion is translucent.
3. Combine the cooked beef mixture with 1 cup of flour in a bowl.
4. In a separate bowl, mix together the remaining 1 cup of flour, lard or shortening, and egg (for egg wash).
5. Roll out the dough to about 1/8 inch thickness. Cut into circles using a cookie cutter or glass.
6. Place a tablespoon of beef mixture in the center of each circle. Fold the dough over the filling, forming a half-moon shape. Seal the edges with a fork.
7. Fry the empanadas in hot oil until golden brown, about 2-3 minutes on each side.
Cooking Time: 15-20 minutes
Guacho de Mariscos
A classic Ecuadorian seafood stew originating from the coastal region of Guayas, this hearty and flavorful dish is perfect for a cold winter night or a special occasion. This recipe serves 4-6 people.
Ingredients:
– 1 pound mixed seafood (shrimp, mussels, clams, squid)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can of tomatoes (14.5 oz)
– 1/2 cup white wine
– 1/2 cup fish broth
– 1 tablespoon olive oil
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onions and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed seafood, red bell pepper, can of tomatoes, white wine, fish broth, salt, and black pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the seafood is cooked through.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Bistec Picado Panameño
This traditional Panamanian dish is a flavorful and tender beef recipe that’s perfect for special occasions or everyday meals. Bistec Picado Panameño is a beloved staple in Panamanian cuisine, made by shredding slow-cooked beef into thin strips and serving it with onions, garlic, and spices.
Ingredients:
– 1 pound beef brisket or skirt steak
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups beef broth
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the chopped onion and cook until translucent.
2. Add the garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Add the beef and enough beef broth to cover it. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours or until the beef is tender.
4. Shred the beef with two forks into thin strips.
5. Serve hot, garnished with chopped onion, if desired.
Cooking Time: 2-3 hours
Pan de Guayaba
This moist and flavorful cake is a staple in many Puerto Rican households, perfect for special occasions or everyday treats. With its sweet and tangy guava filling, it’s no wonder why Pan de Guayaba remains a beloved dessert throughout the island.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup guava jam or preserves
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs one at a time.
4. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Spread guava jam or preserves over the batter, leaving a 1-inch border around edges.
7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 40-45 minutes
Arroz con Guandú
This traditional Aruban recipe combines the simplicity of rice with the rich flavor of guandú, a type of bean. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/2 cup dried guandú beans, soaked and drained
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt to taste
– Optional: chopped bell peppers, tomatoes, or shrimp for added flavor
Instructions:
1. Rinse the rice in a fine mesh strainer and drain well.
2. Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the soaked and drained guandú beans, rice, and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
4. Fluff the rice with a fork and season with salt to taste. Serve hot, garnished with chopped herbs or scallions if desired.
Cooking Time: 25-30 minutes
Chorizo Panameño
This spicy sausage dish from Panama is a flavorful combination of chorizo, potatoes, and onions. With its bold flavors and textures, it’s perfect for a quick and satisfying meal.
Ingredients:
– 1 pound Panamanian chorizo, sliced
– 2 large potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced chorizo and cook for 3-4 minutes on each side, or until browned and crispy.
3. Remove the chorizo from the skillet and set aside.
4. In the same skillet, add the diced potatoes and chopped onion. Cook for 5-6 minutes, or until the potatoes are tender.
5. Add the cooked chorizo back into the skillet with the potatoes and onions. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Summary
Discover the rich culinary heritage of Panama with these 18 authentic recipes. From hearty stews like Sancocho de Gallina Panameño to flavorful rice dishes such as Arroz con Pollo Panameño, and traditional treats like Tortilla Panameña and Hojaldres, this collection has something for every palate. Learn how to make delicious tamales, carimañolas, and bollos, or indulge in crispy patacones and savory ropa vieja. Whether you’re a seasoned chef or just looking to try new flavors, these Panamanian recipes are sure to delight.
