The Panamanian Cookbook: Learn how to Prepare + 30 Traditional Recipes, from Appetizers, main Dishes, Soups and Sauces to Drinks, Desserts and much more: Flavors of the World: A Culinary Journey

By Luis Peña

Immerse yourself in the fascinating culinary world of Panama with this exciting cookbook! Discover the authentic flavors and gastronomic richness of this beautiful Central American country through a unique collection of traditional recipes and exciting variations.

From exquisite ceviches to irresistible puff pastries, this book will take you on a gastronomic journey through the vibrant streets of Panama and beyond. Learn how to prepare signature dishes like arroz con pollo, carimañolas and sancocho, while exploring new culinary interpretations that fuse tradition with innovation.

With step-by-step instructions, detailed ingredient lists, and helpful tips, this book is perfect for both experienced chefs and beginners in the kitchen. Plus, immerse yourself in stories and anecdotes that will transport you to the warmth and hospitality of Panamanian culture.

Start your culinary journey today and experience the magic of Panamanian flavors in your own kitchen! Don't miss this opportunity to explore and enjoy one of the most vibrant and delicious cuisines in the world!

• Language: English
• Publisher: Luis Peña
• Release date: Mar 28, 2024
• ISBN: 9798224870295

Book preview

Introduction

Brief history of Panamanian cuisine

Traditional ingredients and culinary techniques

Chapter 1: Breakfast and Snacks

✓  Ground beef puff pastries

✓  Corn Tortillas with White Cheese

✓  Carimañolas Stuffed with Chicken

✓  New Corn Torrejas

✓  Tamales

Chapter 2: Main Dishes

✓  Rice with pigeon peas and chicken

✓  sancocho

✓  Old clothes

✓  Corvina with Garlic

✓  tripe soup

✓  Ceviche with a Touch of Coconut

✓  Cobo Fritters

✓  Rondon

✓  Saus

Chapter 3: Sides and Salads

✓  Patacones with Garlic Sauce

✓  Potato salad

✓  Fried Yuca with Mojo

✓  Rice with coconut

✓  Temptated Bananas

✓  Green Mango Salad with Lemon-Chili Dressing

Chapter 4: Desserts and Sweets

✓  Tres Leches Cake

✓  Coconut flan

✓  Tamarindo candy

✓  Rice pudding

✓  cocadas

✓  Ripe Banana Cake with Ice Cream

Chapter 5: Drinks and Cocktails

✓  Chicheme

✓  Rum Punch

✓  Soda From Tamarind

✓  Passion Fruit Sorbet

✓  Sugarcane and Peppermint Mojito

Measurement Conversion Table

Conclusion

Thanks

Introduction

Welcome to Panamanian Delicias: Traditional Recipes and Creative Variants. In this book, we will explore the vibrant and diverse world of Panama cuisine, a country where the fusion of cultures has given rise to a rich culinary tradition that delights the senses and unites families around the table.

Panamanian cuisine is a reflection of the nation's history and geography, fusing indigenous, African, Spanish and Caribbean influences. From the mountains of the Cordillera to the coasts of the Caribbean and the Pacific, each region contributes its own ingredients and culinary techniques, creating a mosaic of unique flavors, aromas and colors.

In this book, you will find a careful selection of traditional recipes, passed down from generation to generation, that capture the essence of Panamanian cuisine. From delicious golden puff pastries to comforting sancocho, to exquisite desserts like tres leches and cocadas, each dish tells a story and evokes a connection with the land and the people who prepare it.

In addition to classic recipes, we will also explore creative variants that seek to give a modern twist to traditional flavors, inviting you to experiment in the kitchen and adapt these delicacies to your own taste and style.

I hope that this culinary journey inspires you to discover and enjoy the gastronomic richness of Panama, and that these recipes become part of your own family traditions. Enjoy!

Brief history of Panamanian cuisine

Panamanian cuisine is the result of a rich fusion of cultures that has developed over centuries of history. From the arrival of the first indigenous inhabitants to the influence of the most recent migratory flows, each ethnic group and each region has left its mark on the country's gastronomy.

The first inhabitants of what is now Panama were indigenous peoples, such as the Kuna, Emberá-Wounaan, Ngäbe-Buglé and others. These cultures had a diet based on agriculture, hunting and gathering food from the land and sea. Ingredients such as corn, cassava, yams, fish and shellfish were fundamental in their diet and continue to be pillars in Panamanian cuisine.

The arrival of the Spanish in the 16th century introduced new ingredients and culinary techniques to Panama. The exchange of products brought with it foods such as rice, wheat, pork and chicken, as well as spices and condiments that enriched the flavor of local dishes. The combination of indigenous ingredients with those brought by the Spanish colonizers gave rise to emblematic dishes such as sancocho, corn tortilla and rice with pigeon peas.

The African presence in Panama, mainly through the slave trade, also left its mark on the country's gastronomy. Ingredients such as banana, coconut and yam, as well as preparation techniques such as stewing and the use of aromatic herbs, were introduced by Africans and were integrated into Panamanian cuisine.

During the