Cuisine pipa-panama

Published on February 11th, 2016 | by admin


What do Panamanians Eat Traditionally?


It’s hard to pinpoint exactly what Panamanian cuisine is because like the Panamanian people, it is very diverse. Panamanians are a healthy mix of latinos, afro-antilleans, asians and indigenous. Of course, each ethnic group brings its own blend of spices, recipes, ingredients and cooking methods.

Along the Caribbean and Pacific coasts, the diet consists of mainly coconut, seafood, root vegetables, and tropical fruits. The Caribbean coast has mainly indigenous and afro-antillean communities. This lends to more traditional methods of cooking, such as over fire and with all natural ingredients. The afro-antillean influence has also brought in more spicy food in some areas.


Hojaldras (o-hal-dras) fried simple dough, not sweet.


Tortillas de maíz con queso fresco (tor-tee-yahs deh my-eez kohn kay-so fres-co) corn tortilla with bland locally-made white cheese on top.


Bollos (boh-yos) corn dough, traditionally rolled in a banana leaf, and boiled


Carimañola (ka-ri-mañola) fried meat pie of mashed yucca with meat and/or cheese inside.


Ceviche de corvina (se-veech-eh) sea bass ceviche, made with garlic, lime, onion and cilantro.


Arroz con pollo, arroz con guandú (ah-ros kohn po-yo / guan-doo) often served at celebrations or holidays; rice with chicken, rice with guandu bean.


Agua de pipa (ah-guah deh pee-pah) coconut water.


About the Author

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top ↑

Show Buttons
Share On Facebook
Share On Twitter
Hide Buttons