Panamanian cuisine is a mix of African, Spanish, and Native American 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.
Typical Panamanian foods are mildly flavored, without the pungency of some of Panama’s Latin American and Caribbean neighbors. Common ingredients are maize, rice, wheat flour, plantains, yuca (cassava), beef, chicken, pork and seafood.
Panamanian National Dishes
Sancocho de gallina
Sancocho (from the Spanish verb sancochar, “to parboil”) is a traditional soup (often considered a stew) in several Latin American cuisines. Variations represent popular national dishes in the Puerto Rico, Honduras, Ecuador, Colombia, Cuba, Panama, Dominican Republic, Trinidad and Tobago, Dominican Republic, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.