When most people think of Panama they think of the Panama Canal, Noriega, and Panama hats. But you really should be talking about Panamanian food!
I think it’s important to talk about food when observing our heritage because it plays such an important role in who we are. Immigrants bring the traditional dishes of their countries with them wherever they go and cooking traditional food is a way of preserving their culture when they move to new places. It’s important to me to not only cook traditional Panamanian food but to pass them on to my children because it’s a symbol of pride for my ethnicity.
So what are some of Panama’s traditional foods?
Traditional Panamanian cooking represents the diversity and history of the country. There is a mix of Spanish influences, and African, Indigenous, and Afro-Caribbean influences.
What is a typical meal in Panama?
Hojaldra
Also known as Panamanian fry bread is a favorite at breakfast. Growing up we usually ate it with a fried hot dog and a fried egg. In a lot of other countries in Latin America, they serve it sweet. I actually make this quite often because the common ingredients are always in my kitchen.
Panamanian Hojaldra
Empanadas
I’ve had empanadas in Puerto Rico, Uruguay, Panama, and the Dominican Republic and Panama has the best! I know I’m biased, but they are so good! Some people describe them as Latin American-style turnovers. My taste buds are watering thinking about them now. They are a flaky crust filled with anything you like, but the beef filling is my favorite.
Arroz con guandú y coco
Rice cooked in coconut milk with pigeon peas. In my family rice is cooked In the biggest pots known to man. It isn’t served with butter or sugar (yuck.) But the absolute best part of any rice is the burnt part on the bottom. Yes, we purposely burn the bottom which we call “concolon”, some people call it pegao.
Saus
Pickled pig feet. This is probably one of my least favorite of all Panamanian food, but it’s served at nearly every family function. When someone pulled out the “sao” you knew the party was going to be lit! The pig “parts” are usually cooked (marinated) in a solution made of fresh lime juice or lemon juice, vinegar, salt, minced hot pepper, onions, and cucumbers.
Sancocho de gallina
In my house, we eat soup year round, yes even on a hot day! Most cultures have a version of chicken soup, and sancocho is the Panamanian version. Like chicken soup in American culture, sancocho has healing powers. It will cure hangovers, the flu, a cold, you name it! Well sancocho and vaporub! What’s in it? Chicken (of course), culantro (not the same as cilantro), garlic, onions, carrots, corn, yuca, oregano, and black pepper. It’s traditionally served with white rice.
Patacones
Fried green plantains. They are a staple in a lot of Latin American cuisine. I personally eat it with melted butter and a little salt, but everyone is different. You fry them once, remove them, smash them (my mom used to use a random glass bottle) then fry them again. It’s served as a side dish.
Yuca Frita
This popular South American root vegetable is very similar to a potato. There are many ways to eat yuca. However, my mom would make a sauce similar to the carne guisada meat sauce and put it on top. But many like to sprinkle salt on top and eat them like fries.
Carimañola
These are pretty similar to empanadas. The smashed yuca root is used as the dough and filled with meat or cheese. They are shaped like torpedoes and fried. Even though they are fried on the outside they are soft inside.
Carne Guisada
I remember when I was younger and people would ask me what Panamanians eat I didn’t really know how to explain it. I would say that the meat dishes were always in a red sauce like its own gravy and you put that on your rice. This is by far my favorite meal. What it is, is stewed meat (kind of like beef stew.) Once you’ve got all of your ingredients in you let it simmer and cook slowly. The sauce is usually made from the juice the meat makes and adding in other spices plus sofrito and/or tomato sauce. I’m not going to lie, I make this so much I can’t remember what I put in it. I just let the ancestors guide me.
Panamanian Tamales
You can eat them anytime you want, but you will probably see them most during Christmas. Wrapped in banana leaves or plantain leaves and filled with chicken. Panamanian tamales are wetter than most others so you have to eat them with a fork. The masa is made out of cornmeal.
PANAMANIAN FOOD IS TOP-TIER!
If you didn’t notice fried food is a common theme with typical Panamanian meals. I always tell my husband that’s where the “flavor” comes from. I know there are a ton of savory dishes I am leaving off. However, I will most definitely have to do a part 2! I am slowly making my favorite dishes to add to my blog so keep an eye out! In the meantime, If you have any good recipes or tutorials feel free to let me know!
Kidha el sao is just pig feet an not pig parts. Good Panamanian food – cultural exposure. Tks
you can also used the ears and chicken feet and beef feet. its good what you are doing Kisha . Keep it up!
You did a great job explaining our food to the world, it made me proud and nostalgic
Great job
Thanks!
Too much personal negative comments,who eat arroz con guandu with butter and sugar 🙄
Do you have a recipe for the carne guisada? Never got the chance to learn the recipe from my grandma. I know you mentioned you don’t remember what goes in it, I’m the same way sometimes! lol
Stew Meat
Tomato Paste
Tomato Sauce
Potatoes
Onions
Garlic
Carrots
Brown up meat with garlic and onions. Add in chopped veggies with tomato sauce and tomato paste. Add a can of water. Stir until tomato paste is dissolved down to tomato sauce consistency. Add salt and pepper and let simmer until meat is tender and potatoes/carrots are soft.
Serve with rice and patacones or plátano en tentación!
It’s so amazing!! So many people are able to understand nuestra culture and our food it really is amazing!!
A mi Mami siempre era de suma importancia cocinar el arroz con guandu Y COCO. Me encanta y así lo cocino para mi esposo gringo! Además yo hago empanadas de carne de res al estilo picadillo argentino porque de verdad que es lo mejor. No he hecho carimañolas aún pero será pronto en cuanto consigo la yuca. El sancocho que más me encanta es la nuestra típica con CULANTRO pero lastimosamente aquí en el NE de OREGON no lo consigo!
Gracias por hacerme aguar la boca. Esta Navidad haré tamales como los hacia mi abuelita!
Hi Kisha,
I really enjoyed reading your bio and will definitely try out some of your recipes. Do you have a recipe for the picture of the Tamales? Thanks
Jacquelyn
I was so satisfied with this blog!! The recipes, the laughs, and new found knowledge in Panamanian culture, thank you for sharing. Below is a recipe for Jamaican Pigeon Peas and Rice. I wonder how similar in taste they’d be?!
https://cooklikeajamaican.com/amp/gungo-peas-and-rice/
Tiffany, it’s essentially the same. Panamanian rice and peas and other dishes is influenced by our Jamaican grandparents, great grandson etc. I live our blended culture.