Spice Up Your Life with These 12 Authentic Panamanian Recipes!

Discover the rich and flavorful world of Panamanian cuisine with these 12 authentic recipes! From savory dishes to sweet treats, Panama’s culinary scene is a delightful blend of indigenous, African, Spanish, and Caribbean influences. So, get ready to spice up your life and treat your taste buds to an unforgettable gastronomic experience.

1. Sancocho de Gallina Panameño (Panamanian Chicken Soup) – 350 calories

Sancocho de Gallina Panameño is a soul-warming, hearty chicken soup, perfect for a comforting meal on a chilly day. This traditional Panamanian dish is packed with bold flavors and wholesome ingredients that’ll leave you craving more.

Ingredients:

• 1 whole chicken, cut into pieces
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped
• 3 tomatoes, chopped
• 3 yucca roots, peeled and chopped
• 3 ears corn, cut into 2-inch pieces
• 2 plantains, peeled and chopped
• 1/2 cup cilantro, chopped
• 8 cups chicken broth
• Salt and pepper to taste
• 2 tsp oregano

Recipe:

1. In a large pot, heat the oil and brown the chicken pieces on all sides. Remove the chicken and set aside.
2. In the same pot, sauté the onion, garlic, and bell pepper until tender.
3. Add the tomatoes and cook for 5 minutes.
4. Return the chicken to the pot and add yucca, corn, plantains, cilantro, and chicken broth. Season with salt, pepper, and oregano.
5. Bring to a boil, reduce heat, and simmer for 1 hour or until chicken is tender and cooked through.
6. Serve hot, garnished with extra cilantro.

2. Carimañolas de Carne (Meat-Stuffed Yuca Fritters) – 420 calories

Carimañolas de Carne are mouthwatering, meat-stuffed yucca fritters that make for a scrumptious appetizer or snack. With their crispy exterior and savory filling, these fritters are sure to be a hit at any gathering.

Ingredients:

• 2 lbs yucca, peeled and cut into chunks
• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/4 tsp ground cumin
• Salt and pepper to taste
• Vegetable oil for frying

Recipe:

1. Boil yucca in a large pot of salted water until tender. Drain and let cool. Once cool, mash the yucca until smooth.
2. In a skillet, cook the ground beef, onion, garlic, and bell pepper over medium heat until the beef is browned and the vegetables are tender.
3. Stir in cilantro, green onions, cumin, salt, and pepper. Cook for 5 minutes, then remove from heat and let cool.
4. Shape the mashed yucca into small patties, place a spoonful of the meat mixture in the center, and fold the yucca over the filling, forming an oval shape. Pinch the edges to seal.
5. Heat 1-2 inches of vegetable oil in a deep skillet or pot over medium heat. Fry the carimañolas in batches until golden brown, turning occasionally.
6. Drain the carimañolas on paper towels and serve warm with your favorite dipping sauce.

3. Arroz con Pollo (Chicken and Rice) – 450 calories

Arroz con Pollo is a classic Panamanian comfort dish featuring tender chicken and flavorful rice, seasoned with a mix of fragrant spices. This one-pot wonder is perfect for a satisfying weeknight dinner or a delicious meal with friends and family.

Ingredients:

• 3 cups long-grain rice
• 4 cups chicken broth
• 1 whole chicken, cut into pieces
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions
• 1 cup frozen peas
• 1 cup chopped tomatoes
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste

Recipe:

1. In a large pot or Dutch oven, heat the oil and brown the chicken pieces on all sides. Remove the chicken and set aside.
2. In the same pot, sauté the onion, garlic, and bell pepper until tender.
3. Add the rice, cumin, paprika, salt, and pepper, stirring to combine and toast the rice slightly.
4. Return the chicken to the pot and add the chicken broth, tomatoes, peas, cilantro, and green onions.
5. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender.
6. Serve hot, garnished with additional cilantro and green onions.

4. Patacones (Fried Green Plantains) – 150 calories

Patacones, also known as tostones, are crispy, salty fried green plantains that make for a fantastic side dish or appetizer. These addictive bites are a staple in Panamanian cuisine and will quickly become a favorite in your household.

Ingredients:

• 2 green plantains, peeled and cut into 1-inch thick slices
• Vegetable oil for frying
• Salt to taste

Recipe:

1. Heat about 1 inch of vegetable oil in a deep skillet or pot over medium heat.
2. Fry the plantain slices in batches for 2-3 minutes per side or until they start to turn golden. Remove from the oil and drain on paper towels.
3. Using a flat-bottomed glass or a tostonera (plantain press), flatten each plantain slice to about 1/4-inch thick.
4. Return the flattened plantains to the hot oil and fry for an additional 2-3 minutes per side or until golden and crispy.
5. Drain on paper towels and sprinkle with salt. Serve hot with your favorite dipping sauce.

5. Ropa Vieja (Shredded Beef Stew) – 480 calories

Ropa Vieja, which translates to “old clothes,” is a flavorful shredded beef stew that is slow-cooked to perfection. This delicious Panamanian dish is perfect for a weekend family meal and tastes even better the next day.

Ingredients:

• 2 lbs flank steak
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 bell pepper, thinly sliced
• 1/4 cup tomato paste
• 1 cup beef broth
• 1/2 cup sliced green olives
• 1/4 cup chopped cilantro
• 2 tsp ground cumin
• Salt and pepper to taste

Recipe:

1. In a large pot, heat the oil over medium heat and brown the flank steak on both sides. Remove the steak and set aside.
2. In the same pot, sauté the onion, garlic, and bell pepper until tender.
3. Stir in the tomato paste, beef broth, green olives, cilantro, cumin, salt, and pepper.
4. Return the flank steak to the pot, ensuring it is submerged in the sauce.
5. Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours or until the meat is tender and easily shredded.
6. Remove the steak from the pot and shred it using two forks. Return the shredded meat to the pot and stir to combine.
7. Serve the Ropa Vieja over rice or with patacones on the side.

6. Tres Leches Cake – 450 calories

Tres Leches Cake is a delectable Panamanian dessert that consists of a light, sponge cake soaked in a mixture of three types of milk. This heavenly treat is the perfect way to end a meal or to enjoy with a cup of coffee.

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 12 oz evaporated milk
• 14 oz sweetened condensed milk
• 1/4 cup heavy cream

For the topping:

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Recipe:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, beat the egg yolks and 3/4 cup of sugar until light and fluffy. Stir in the whole milk and vanilla extract.
4. Gradually mix in the dry ingredients until well combined.
5. In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
6. Gently fold the egg whites into the cake batter until just combined.
7. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is cooling, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream in a bowl.
9. Poke holes in the cake using a fork or skewer and slowly pour the milk mixture over the cake, allowing it to soak in.
10. To make the topping, beat the 1 1/2 cups heavy cream, powdered sugar, and vanilla extract until thick and spreadable.
11. Spread the whipped cream over the soaked cake and refrigerate for at least 1 hour before serving.

7. Ceviche de Pescado (Fish Ceviche) – 200 calories

Ceviche de Pescado is a refreshing and tangy Panamanian appetizer made with fresh fish marinated in lime juice and mixed with spicy peppers, onions, and cilantro. This zesty dish is perfect for a light lunch or a palate-cleansing starter.

Ingredients:

• 1 lb fresh, firm white fish (such as sea bass or snapper), diced
• 1 cup fresh lime juice
• 1/2 red onion, thinly sliced
• 1/4 cup chopped cilantro
• 1 jalapeño or serrano pepper, seeded and minced
• 1/2 bell pepper, diced
• Salt and pepper to taste
• 1/2 cup diced cucumber (optional)
• 1/2 cup diced tomato (optional)

Recipe:

1. In a glass or ceramic bowl, combine the diced fish and lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 3-4 hours, or until the fish is opaque and cooked through.
2. Drain the fish, reserving 1/4 cup of the lime juice.
3. In a separate bowl, mix together the red onion, cilantro, jalapeño or serrano pepper, bell pepper, salt, and pepper. Add the cucumber and tomato if desired.
4. Gently stir in the drained fish and the reserved lime juice, combining well.
5. Refrigerate the ceviche for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, with tortilla chips or crispy patacones for dipping.

8. Plátanos en Tentación (Candied Plantains) – 350 calories

Plátanos en Tentación is a scrumptious Panamanian dessert made with ripe plantains, caramelized in a delectable cinnamon-spiced syrup. This simple yet satisfying treat is perfect for satisfying your sweet tooth.

Ingredients:

• 4 ripe plantains, peeled and sliced diagonally
• 1/2 cup unsalted butter
• 3/4 cup brown sugar
• 1/2 cup water
• 1/4 cup orange juice
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

Recipe:

1. In a large skillet, melt the butter over medium heat. Add the sliced plantains and cook for 3-4 minutes per side, or until they start to turn golden.
2. In a small saucepan, combine the brown sugar, water, orange juice, cinnamon, cloves, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Pour the syrup over the plantains, making sure they are evenly coated.
4. Continue to cook the plantains in the syrup for another 5-7 minutes, turning occasionally, until the syrup has thickened and the plantains are caramelized.
5. Serve the candied plantains warm, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

9. Tamal de Olla (Panamanian Stewed Tamale) – 400 calories

Tamal de Olla is a savory Panamanian dish consisting of seasoned layers of masa, meat, and vegetables, slow-cooked to perfection. This hearty and flavorful meal is perfect for a special occasion or a cozy weekend dinner.

Ingredients:

• 4 cups masa harina
• 4 cups chicken broth
• 1 cup vegetable oil
• 2 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika
• 1 lb pork shoulder or beef chuck, cut into 1-inch cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped
• 1 cup chopped tomatoes
• 1 cup frozen peas
• 1 cup chopped cilantro
• 1 cup sliced green olives
• 1/2 cup raisins
• 3 hard-boiled eggs, sliced

Recipe:

1. In a large bowl, mix together the masa harina, chicken broth, 1/2 cup vegetable oil, salt, cumin, and paprika. Set aside.
2. In a large pot or Dutch oven, heat the remaining 1/2 cup of vegetable oil over medium heat. Brown the pork or beef cubes on all sides. Remove the meat and set aside.
3. In the same pot, sauté the onion, garlic, and bell pepper until tender.
4. Stir in the tomatoes, peas, cilantro, green olives, and raisins.
5. Layer half of the masa mixture in the bottom of the pot, followed by a layer of the meat and vegetable mixture. Place the sliced hard-boiled eggs over the vegetables, then add the remaining meat and vegetables. Top with the remaining masa mixture, smoothing it out evenly.
6. Cover the pot and cook over low heat for 1.5-2 hours, or until the masa is cooked through and the meat is tender.
7. Serve the Tamal de Olla hot, scooping out portions with a large spoon, making sure to get all the layers in each serving.

10. Chicha de Piña (Pineapple Drink) – 120 calories

Chicha de Piña is a refreshing, non-alcoholic Panamanian drink made from pineapple peels and spices. This fruity and fragrant beverage is perfect for quenching your thirst on a hot day or for serving at a tropical-themed party.

Ingredients:

• Peels of 2 ripe pineapples
• 12 cups water
• 2 cinnamon sticks
• 4 whole cloves
• 1 cup granulated sugar
• Ice for serving

Recipe:

1. In a large pot, combine the pineapple peels, water, cinnamon sticks, and cloves.
2. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
3. Remove the pot from heat and strain the liquid through a fine mesh sieve, discarding the solids.
4. Stir in the granulated sugar until dissolved.
5. Allow the Chicha de Piña to cool to room temperature, then refrigerate until chilled.
6. Serve the pineapple drink over ice, garnished with a slice of fresh pineapple or a sprig of mint if desired.

11. Cocadas (Coconut Cookies) – 180 calories

Cocadas are delightful Panamanian coconut cookies that are crisp on the outside and chewy on the inside. These sweet treats are perfect for enjoying with a cup of coffee or as a simple dessert.

Ingredients:

• 2 cups shredded unsweetened coconut
• 1 cup granulated sugar
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt

Recipe:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the shredded coconut, sugar, egg whites, vanilla extract, and salt, mixing well.
3. Drop tablespoon-sized mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
4. Bake for 12-15 minutes, or until the cocadas are golden brown.
5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

12. Sopa Borracha (Drunken Cake) – 350 calories

Sopa Borracha is a traditional Panamanian dessert, consisting of a light sponge cake soaked in a sweet and boozy syrup. This decadent treat is perfect for special occasions and celebrations.

Ingredients:

• 1 sponge cake or pound cake, cut into 1-inch cubes
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup dark rum
• 1/2 cup sherry
• 1/2 cup raisins
• 1/2 cup pitted prunes, chopped
• 1/4 cup maraschino cherries
• 1 cinnamon stick
• 1 strip of orange peel
• 1 strip of lemon peel

Recipe:

1. In a medium saucepan, combine the granulated sugar, water, dark rum, sherry, raisins, prunes, maraschino cherries, cinnamon stick, orange peel, and lemon peel.
2. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, allowing the flavors to meld.
3. Remove the saucepan from heat and let the syrup cool to room temperature. Remove the cinnamon stick, orange peel, and lemon peel.
4. Arrange the cubed sponge cake or pound cake in a large serving dish, creating an even layer.
5. Slowly pour the cooled syrup over the cake, ensuring it is evenly soaked. Allow the cake to absorb the syrup for at least 30 minutes, or refrigerate for a few hours to let the flavors develop further.
6. Serve the Sopa Borracha chilled or at room temperature, garnished with extra maraschino cherries or a dollop of whipped cream if desired.

Now you have a full repertoire of 12 authentic Panamanian recipes to spice up your life and bring a taste of the tropics to your kitchen. From savory dishes to sweet treats, these recipes will surely become favorites for you and your family. Enjoy!

Top 3 FAQ’s and Answers About Panamanian Cuisine:

1. What are some common ingredients and spices used in Panamanian cuisine?

Panamanian cuisine uses a variety of fresh ingredients and spices, such as garlic, onions, bell peppers, cilantro, and cumin. Tropical fruits like pineapple, plantains, and coconut are also common, as well as corn-based products like masa harina. To learn more about Panamanian ingredients and cooking techniques, visit Panama’s Culinary Traditions.

2. Can I substitute any ingredients in these Panamanian recipes to make them vegetarian or vegan?

Yes, many Panamanian recipes can be adapted to accommodate vegetarian or vegan diets. For example, in the Arroz con Pollo recipe, you can replace the chicken with a plant-based protein like tofu or tempeh and use vegetable broth instead of chicken broth. For vegan options, you can use non-dairy milk alternatives in the Tres Leches Cake or replace the egg whites with aquafaba in the Cocadas recipe.

3. Are there any Panamanian dishes that are naturally gluten-free?

Several Panamanian dishes are naturally gluten-free or can be easily modified to be gluten-free. For example, Ceviche de Pescado, Sancocho, and Patacones are all gluten-free as long as you ensure that any sauces or seasonings used do not contain gluten. For dishes that use masa harina, like Tamal de Olla, ensure that the masa harina brand you choose is certified gluten-free, as cross-contamination may occur during production. To discover more gluten-free recipes and tips, check out this Ultimate Guide to Gluten-Free Cooking.

Well, folks, there you have it! A whirlwind tour of Panamanian cuisine that’s sure to make your taste buds dance with delight. We’ve traversed the culinary landscape, exploring savory dishes, sweet treats, and refreshing beverages that capture the essence of Panama’s vibrant culture.

Now that you’ve mastered these 12 authentic Panamanian recipes, you might find yourself daydreaming of tropical breezes, lush rainforests, and azure waters. Why not take a virtual trip to this breathtaking paradise? Head over to our article on 11 Reasons to Fall in Love with Panama and discover the wonders that await you.

So, go ahead and spice up your life with these mouthwatering recipes, and who knows? You might just find yourself booking a one-way ticket to Panama! Wink wink. Happy cooking, and hasta la vista, amigos!