PANAMA

Hola

LOCATION:

Central America, bordering both the Caribbean Sea and the North Pacific Ocean, between Colombia and Costa Rica

CAPITAL CITY:

Panama City

POPULATION:

3,360,474 (July 2009 est.)

LANGUAGES:

Spanish (official), English 14% Note: many Panamanians are bilingual

WEBSITE:

www.visitpanama.com

Recipes From Panama

Panama’s cuisine reflects Spanish, Caribbean, and Native American influences. Corn, beans, chile peppers, tomatoes, squash, fish and seafood, chicken, and beef are staples in Panamanian cooking. Coconut milk, plantains, bananas, cassava, and rice are also widely used. Panamanian dishes are not too spicy, and cilantro is a popular seasoning. Panama also grows a variety of vegetables, herbs, and tropical fruits.

Carimañolas

Carimañolas are torpedo-shaped yucca (cassava) fritters stuffed with seasoned ground meat and fried until golden brown. They are traditionally served with breakfast, and they can be made with beef, pork, or chicken.

Find this recipie on Page 57 of Kitchens of the World

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Arroz con Pollo

This “rice with chicken” is the national chicken dish in Panama. Although it is universal to Spain and Central and South America, there are individual differences in preparation. This is the Panamanian version.

Find this recipie on Page 58 of Kitchens of the World

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