A FOOD TRADITION
Afro-Caribbean Panamanian Cuisine
Afro-Caribbean Panamanian cuisine developed along the Caribbean coast and in communities shaped by West Indian migration, especially around Colón, Bocas del Toro, and the Canal Zone. It combines Caribbean cooking methods with local seafood, coconut, plantains, cassava, rice, beans, peppers, and aromatic herbs. Coconut milk is used in soups, stews, and rice dishes; fish and shellfish may be fried, simmered, or cooked in heavily seasoned broths. Recognizable examples include rondón, a coconut-based seafood or meat stew; saus, pickled pig’s feet with vegetables; and coconut rice served with fish or shellfish. Its history is shared across the wider Caribbean rather than exclusive to Panama.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.