Panama - Panamanian Cuisine
cuisine has been influenced by a mix of Native American,
African, and Spanish cooking and dishes, which is a reflection
of Panama's diverse population. Typical foods are rather mild
without the pungency and heat of some of Panama's surrounding
1 pound ground beef
1/4 cup oil
1/2 cup onions, finely chopped
2 cloves garlic, finely minced
1 bell pepper, seeded, cored, and chopped
1/2 teaspoon finely minced hot chili pepper
1/4 teaspoon ground cumin
2 tablespoons tomato paste
1 teaspoon salt
Heat the oil and fry the onion, garlic and bell pepper.
Then add the hot pepper, cumin and meat. Mix and break
up the mixture with a spoon or spatula. Remove from heat
and set aside to cool.
3 pounds yucca
3 teaspoons olive oil
1 tablespoon salt
oil for deep frying
Peel yucca, cut into pieces and cook in
water until tender but not overcooked. Puree in a food
processor while warm and knead with oil and salt until
the batter is soft but firm. Form balls with the yucca,
flatten it, add one tablespoon of the filling (see
recipe below) and close it, giving it an elongated form.
Heat the oil and fry the fritters until brown. Remove
from oil and drain excess oil by placing them on a paper
1 5-lb chicken or cooking hen cut into eighths
3 tsp salt
4 tbs cilantro, chopped
3 cloves garlic, finely chopped
pinch of oregano
1 medium onion, finely chopped
1 hot pepper, finely chopped
2 quarts water
5 lbs yucca, peeled and cut into large piece
Season the chicken with the cilantro, oregano and salt.
Put a heavy pot over medium heat and add the seasoned
chicken. Brown the chicken on all sides.
Add the water, onion and hot pepper.
Bring to a boil and reduce to a simmer. Cook until the
chicken softens, about one hour.
Add the yucca and allow to boil until the tubers soften.
Season with more salt to taste if needed.
|Tamal de Olla
1 lbs. par-cooked polenta
1 small chicken; cut into pieces
3 tbsp olive oil
Salt & pepper to taste
4 garlic cloves, peeled and smashed
1 tsp annato seeds or oil
1 larg onion finely chopped
1 yellow pepper chopped
1 red pepper choppes
2 tablespoon capers
15 green olives
2 cans tomato sauce puree
1/2 cup red wine vinegar
1 cup red wine
1 hot chili pepper; cored, seeded, and minced
Marinate the chicken with salt, pepper
and oregano for at least 1 hour. Heat the oil over
medium low heat in a big pan and add the annato seeds if
using them. Add onion, peppers and garlic. Turn the heat
and add the chicken to brown whilst adding the wine and
vinegar little by little.
Add the tomato sauce puree, turn the
heat down and let it simmer for about 1.5 hours with the
hot chili pepper.Check the seasoning adding salt and
pepper if needed and the capers and olives for the last
10 minutes.Take the chicken out, debone and skin it and
put the meat back into the pan. Make the polenta
according to package instructions, but using ¾ water and
1/4 chicken sauce . Put the tamal in a baking dish and
bake for a further 20 minutes at gas mark 375º F.