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Panamanian cuisine is a mix of Spanish, Indigenous, and African techniques, dishes, and ingredients, reflecting its diverse population.Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking.
Pages in category "Panamanian cuisine" The following 26 pages are in this category, out of 26 total. This list may not reflect recent changes. ...
Another example of Panama’s blended culture is reflected in the traditional products, such as woodcarvings, ceremonial masks and pottery, as well as in its architecture, cuisine, history and festivals. In earlier times, baskets were woven for utilitarian uses, but now many villages rely almost exclusively on the baskets they produce for the ...
Variations are found in the cuisines of Colombia, Ecuador, Cuba (Tamal de maíz solamente) and Panama. Corn and yuca bollos are an indigenous food of the Caribbean coast of Colombia and Panama, where they are boiled in leaves. [1] This preparation is similar to the humita of the Andes, the hallaquita of Venezuela and the pamonha of Brazil.
Panamanian cuisine (1 C, 26 P) E. Entertainment in Panama (12 C) ... Pages in category "Culture of Panama" The following 7 pages are in this category, out of 7 total.
In Panamanian cuisine, tamal de olla (pronounced [taˈmal de ˈoʝa]), which is Spanish for "tamale of the pot/pan," is best described as a Panamanian-style tamale that fills the baking pan in which it is cooked, and is not wrapped in a banana or plantain leaf.
Panamanian cuisine (1 C, 26 P) Pages in category "Central American cuisine" The following 27 pages are in this category, out of 27 total.
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