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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.
Culture of Panama. Panamanian culture is a hybrid of African, Native Panamanian, and European culture - specifically Spanish. For example, the tamborito is a Spanish dance that was blended with Native American rhythms and dance moves. Dance is a symbol of the diverse cultures that have coupled in Panama.
Panama, [ a ] officially the Republic of Panama, [ b ] is a country in Latin America at the southern end of Central America, bordering South America. It is bordered by Costa Rica to the west, Colombia to the southeast, the Caribbean Sea to the north, and the Pacific Ocean to the south. Its capital and largest city is Panama City, whose ...
Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize -based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre).
Agriculture in Panama is an important sector of the Panamanian economy. [1] Major agricultural products include bananas, cocoa beans, coffee, coconuts, timber, beef, chicken, shrimp, corn, potatoes, rice, soybeans, and sugar cane. [2] In 2009 agriculture and fisheries made up 7.4% of Panama's GDP. [2]
Panamanian drinks (2 P) Pages in category "Panamanian cuisine" The following 26 pages are in this category, out of 26 total. This list may not reflect recent ...
A bollo is a bun, popular in Latin America, made from corn, yuca, or potato. 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 ...
Arepa (Spanish pronunciation: [aˈɾepa]) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. [1][2][3] Initially, arepa flour was ...