Panama cuisine ( Spanish: Gastronomía de Panamá ) - a set of culinary traditions characteristic of Panama . It is a collection of Native American, Spanish and African cultures and culinary customs. Despite the small size of the country, it has regional differences.
Traditions and features
Panamanian cuisine is characterized by extensive use of rice in various forms. It is put in soups, fried with meat and vegetables, desserts, for example, rice pudding , are made from it. Also, the inhabitants of Panama eat a lot of tubers and root crops, while potatoes are less common than cassava or yams . Corn, bananas, chicken, and meat are popular. The country has access immediately to two oceans - the Pacific and the Atlantic , which allows you to actively catch and eat fish and seafood.
For breakfast in Panama it is customary to eat fried dishes with corn tortillas, for lunch - rice, meat, vegetables and soups. Dinner is usually lighter than lunch, although different families have their own characteristics.
Typical Dishes
- Arepa
- Manhar Blanco
- Rice pudding
- Sancocho
- Chicharron