A FOOD TRADITION
Afro-Panamanian Pacific Cuisine
Afro-Panamanian Pacific cuisine reflects the foodways of coastal and riverine Black communities on Panama’s Pacific side, including areas around the Gulf of San Miguel, the Pearl Islands, and other fishing settlements. Seafood, coconut, plantains, cassava, corn, rice, and tropical vegetables form the foundation. Fish and shellfish are commonly fried, stewed, simmered with coconut, or combined with rice in thick, communal preparations, while plantain and corn may be boiled, pounded, or wrapped in leaves. Examples include guacho de mariscos, a seafood-and-rice preparation; coconut-based encocado-style fish; and bollos made from seasoned corn dough. These traditions are related to, but not identical with, Caribbean Afro-Panamanian cooking.
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.
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