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Panamanian Recipes

8 recipes

Panamanian cooking reflects the country's position as a land bridge between two oceans and two continents. Spanish, Indigenous and African traditions form the base, and West Indian communities on the Caribbean coast added coconut rice, hot peppers and hearty stews. Rice turns up at almost every lunch, usually with stewed beans, meat or fish, and fried or boiled plantain. Corn is ground into dough for tamales, bollos and fried tortillas, while yuca and ñame (a starchy yam) go into soups and fritters. Both coasts supply corvina, shrimp and lobster, and coconut flavors many seafood and rice dishes. Culantro (a long-leaf herb stronger than cilantro) and ají dulce (a small sweet pepper) season most savory pots, with ají chombo, a fiery Scotch bonnet type, used sparingly. Breakfast leans on hojaldras, fried corn tortillas, white cheese and strong coffee. Christmas tables fill with chicken tamales, arroz con pollo and roast pork.

Staple ingredients

Breakfast

Appetizers

Soups

Main Dishes

Side Dishes

Desserts

Snacks

Common questions

What is Panamanian food known for?

Hearty, mild dishes built on rice, corn, plantain and yuca: sancocho (chicken and root vegetable soup), arroz con pollo, tamales, carimañolas (stuffed yuca fritters) and corvina ceviche. Coconut rice and fried seafood are especially loved on the Caribbean coast.

What is the national dish of Panama?

Sancocho, a clear chicken soup with ñame, yuca, corn and culantro, is the dish most often named. It is served with a small plate of white rice on the side and is a staple of family gatherings.

Is Panamanian food spicy?

Mostly not. Flavor comes from culantro, garlic, onion and sweet peppers, and heat is added at the table with hot sauce or a little minced ají chombo. Cooking on the Caribbean coast tends to use more hot pepper than elsewhere.