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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.
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Some foods have always been common in every continent, such as many seafood and plants. Examples of these are honey, ants, mussels, crabs and coconuts. Nikolai Vavilov initially identified the centers of origin for eight crop plants, subdividing them further into twelve groups in 1935. [1]
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.
Street vender selling chicheme among other food and beverages in Panama City. Chicheme is a beverage that can be described as a fermented atole or cream, made from pounded corn. [1]
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. Typical Panamanian foods are mildly flavored, without the pungency of some of Panama's Latin American and Caribbean neighbors.
Some 75% of the cargo passing through the waterway in the latest fiscal year was either destined for or originated from the US, according to the Panama Canal Authority.
Some of its staple foods, such as maize, bell peppers, squash, beans, and tomatoes originated and are native to the region and over time have become basic staples in other international cuisines around the world. [7] Its cuisine varies with its geographical areas, as well as its demographics.