Panama is a hidden gem when it comes to food. Nestled between the Caribbean and the Pacific, this Central American country boasts a culinary scene that’s as vibrant as its culture.
From hearty stews to tropical desserts, Panamanian recipes are a delicious blend of indigenous, African, and Spanish influences.
If you’re a foodie looking to spice up your kitchen game, you’re in for a treat.
Get ready to embark on a flavor-packed journey that’ll make your taste buds dance.
We’ve rounded up the best Panamanian recipes you absolutely need to try at least once.
Whether you’re craving something savory, sweet, or downright comforting, these dishes will transport you straight to the streets of Panama City or the breezy beaches of Bocas del Toro. Let’s dive in!
1. Sancocho The Ultimate Comfort Soup
Sancocho is Panama’s answer to chicken soup, but with a tropical twist.
This hearty stew is packed with chicken, yuca, corn, and plantains, simmered to perfection in a flavorful broth.
It’s the kind of dish that warms your soul on a rainy day or after a long hike.
Ingredients:
- 1 whole chicken, cut into pieces
- 2 cups yuca (cassava), peeled and chopped
- 1 cup corn on the cob, cut into chunks
- 1 green plantain, peeled and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bunch cilantro, chopped
- 1 tsp oregano
- Salt and pepper to taste
- 6 cups water
How to Make It:
In a large pot, sauté the onion and garlic until fragrant. Add the chicken pieces and brown them slightly.
Pour in the water and bring to a boil. Toss in the yuca, corn, and plantain. Season with oregano, salt, and pepper.
Let it simmer for about 45 minutes until everything is tender. Finish with a handful of fresh cilantro.
Why We Chose It:
Sancocho is Panama’s national dish for a reason. It’s simple, wholesome, and bursting with flavor.
Plus, it’s a one-pot wonder that’s perfect for feeding a crowd.
2. Arroz con Pollo A Flavorful One-Pot Wonder
Arroz con Pollo is the ultimate comfort food. Think tender chicken pieces cooked with rice, veggies, and a medley of spices. It’s like a hug in a bowl.
Ingredients:
- 2 cups rice
- 4 chicken thighs
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup peas
- 1 cup carrots, diced
- 1 tsp cumin
- 1 tsp paprika
- 2 cups chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
How to Make It:
Heat the olive oil in a large skillet. Brown the chicken thighs on both sides and set aside. In the same skillet, sauté the onion, garlic, and bell pepper until soft.
Add the rice, cumin, and paprika, stirring to coat the grains. Pour in the chicken broth and bring to a boil.
Add the chicken back to the skillet, along with the peas and carrots. Cover and simmer for 20-25 minutes until the rice is cooked.
Why We Chose It:
Arroz con Pollo is a crowd-pleaser that’s easy to make and even easier to love. It’s a staple in Panamanian households for good reason.
3. Patacones Crispy Fried Plantains
Patacones are the ultimate snack or side dish. These twice-fried plantains are crispy on the outside and tender on the inside.
Dip them in salsa or guacamole, and you’ve got yourself a winner.
Ingredients:
- 2 green plantains
- 1 cup vegetable oil
- Salt to taste
How to Make It:
Peel the plantains and slice them into 1-inch thick rounds. Heat the oil in a skillet and fry the plantains until golden.
Remove and flatten each piece with a tortilla press or the bottom of a glass. Fry them again until crispy. Sprinkle with salt and serve hot.
Why We Chose It:
Patacones are addictive. They’re crunchy, salty, and perfect for sharing. Plus, they’re super versatile.
4. Ceviche de Corvina Fresh and Zesty Fish Dish
Panamanian ceviche is a refreshing dish made with fresh corvina (sea bass), lime juice, onions, and cilantro. It’s light, tangy, and perfect for a hot summer day.
Ingredients:
- 1 lb corvina (sea bass), diced
- 1 cup lime juice
- 1 red onion, thinly sliced
- 1 jalapeño, minced
- 1 bunch cilantro, chopped
- Salt and pepper to taste
How to Make It:
Place the diced fish in a bowl and cover it with lime juice. Let it marinate in the fridge for about 30 minutes until the fish turns opaque.
Add the onion, jalapeño, and cilantro. Season with salt and pepper. Serve chilled with crackers or tortilla chips.
Why We Chose It:
Ceviche de Corvina is a staple in Panama’s coastal regions. It’s fresh, healthy, and bursting with flavor.
5. Hojaldres Panamanian Fry Bread
Hojaldres are fluffy, fried bread rolls that are perfect for breakfast or as a snack. Pair them with eggs, cheese, or even a drizzle of honey.
Ingredients:
- 2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp baking powder
- 1 cup water
- 1 cup vegetable oil
How to Make It:
Mix the flour, salt, sugar, and baking powder in a bowl. Gradually add water until a dough forms. Knead for 5 minutes, then let it rest for 15 minutes.
Roll out the dough and cut it into rectangles. Heat the oil and fry the dough until golden brown.
Why We Chose It:
Hojaldres are simple yet satisfying. They’re a breakfast favorite in Panama and a must-try for bread lovers.
6. Ropa Vieja Shredded Beef Stew
Ropa Vieja is a flavorful shredded beef stew cooked with tomatoes, bell peppers, and onions. It’s hearty, savory, and perfect over rice.
Ingredients:
- 1 lb flank steak
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 tomatoes, chopped
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp oregano
- 2 tbsp olive oil
- Salt and pepper to taste
How to Make It:
Cook the flank steak in a pot of water until tender. Shred the beef and set aside.
In a skillet, sauté the onion, garlic, and bell pepper. Add the tomatoes, cumin, and oregano. Stir in the shredded beef and cook until heated through.
Why We Chose It:
Ropa Vieja is a comforting dish that’s packed with flavor. It’s a staple in Panamanian cuisine for good reason.
7. Tamales Panameños A Festive Treat
Panamanian tamales are made with corn dough, chicken, and a mix of veggies, all wrapped in banana leaves. They’re a labor of love but totally worth it.
Ingredients:
- 2 cups masa harina (corn flour)
- 1 cup chicken broth
- 1 cup cooked chicken, shredded
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tsp achiote powder
- Banana leaves for wrapping
How to Make It:
Mix the masa harina with chicken broth to form a dough. Sauté the onion and bell pepper, then mix with the chicken and achiote powder.
Spread the dough on banana leaves, add the chicken mixture, and wrap tightly. Steam for 1 hour.
Why We Chose It:
Tamales Panameños are a festive dish that’s perfect for special occasions. They’re flavorful and fun to make.
8. Tortilla de Maíz Simple Corn Tortillas
These homemade corn tortillas are a staple in Panamanian cuisine. They’re soft, chewy, and perfect for wrapping up your favorite fillings.
Ingredients:
- 2 cups masa harina
- 1 ½ cups water
- 1 tsp salt
How to Make It:
Mix the masa harina, water, and salt to form a dough. Divide into small balls and press into tortillas. Cook on a hot skillet for 1-2 minutes on each side.
Why We Chose It:
Tortilla de Maíz is a versatile staple that’s easy to make and delicious to eat.
9. Bollos Steamed Corn Dumplings
Bollos are steamed corn dumplings made from fresh corn and wrapped in corn husks. They’re sweet, savory, and utterly delicious.
Ingredients:
- 4 ears of corn, kernels removed
- 1 cup cornmeal
- 1 tsp salt
- Corn husks for wrapping
How to Make It:
Blend the corn kernels until smooth. Mix with cornmeal and salt. Spread the mixture on corn husks and wrap tightly. Steam for 30 minutes.
Why We Chose It:
Bollos are a unique and tasty treat that showcases Panama’s love for corn.
10. Carimañolas Stuffed Yuca Fritters
Carimañolas are crispy yuca fritters stuffed with ground beef or cheese. They’re a popular snack in Panama.
Ingredients:
- 2 cups yuca, boiled and mashed
- 1 cup ground beef, cooked
- 1 egg
- 1 cup vegetable oil
- Salt and pepper to taste
How to Make It:
Mix the mashed yuca with egg, salt, and pepper. Form into balls and stuff with ground beef. Flatten into patties and fry until golden.
Why We Chose It:
Carimañolas are crispy, savory, and totally addictive.
11. Flan de Coco Creamy Coconut Flan
This creamy coconut flan is the perfect dessert to end your Panamanian feast. It’s rich, smooth, and topped with a caramel sauce.
Ingredients:
- 1 cup sugar
- 1 cup coconut milk
- 1 cup condensed milk
- 3 eggs
- 1 tsp vanilla extract
How to Make It:
Melt the sugar in a saucepan until it turns into caramel. Pour into a baking dish.
Blend the coconut milk, condensed milk, eggs, and vanilla. Pour over the caramel and bake in a water bath for 45 minutes.
Why We Chose It:
Flan de Coco is a decadent dessert that’s a must-try for anyone with a sweet tooth.
Conclusion
Panamanian cuisine is a treasure trove of flavors waiting to be explored. From hearty stews to tropical desserts, these recipes are sure to impress.
So, what are you waiting for? Roll up your sleeves, grab your apron, and start cooking your way through Panama’s culinary delights.