A FOOD TRADITION
Panamanian Cuisine
Panama's mestizo, Indigenous, Afro-Caribbean, and Spanish-influenced cooking centers on maize, rice, yuca, plantains, meats, seafood, and coconut.
Dishes linked to this cuisine
1–12 of 40
Almojabano
A Panamanian fried corn-dough fritter made with cornmeal and fresh cheese, typically crisp outside and tender inside.
Arroz con Coco
A Colombian Caribbean rice dish cooked with coconut milk and typically balanced with sugar and salt.
Arroz con Guandu
A Panamanian rice preparation cooked with pigeon peas, aromatics, and often coconut milk.
Arroz con Leche
A sweet rice pudding made by simmering rice with cow’s milk and sugar, usually flavored with cinnamon and served warm or chilled.
Arroz con Pollo
A Cuban one-pot dish of rice cooked with chicken, sofrito, tomato, stock, and warm spices until tender and savory.
Bienmesabe
A traditional Panamanian coconut custard dessert generally prepared with coconut, milk, eggs, sugar, and flour.
Bollo de Arroz
A Panamanian steamed rice-based bollo made from rice, water, and salt and served warm.
Bollo de Coco
A Panamanian steamed corn-masa bollo enriched with grated coconut and typically seasoned with salt, served warm.
Bollo de Maiz Nuevo
A Panamanian steamed cake of freshly ground tender corn seasoned simply and wrapped in a leaf.
Bollo de Mantequilla
A Panamanian steamed corn-masa bollo prepared with butter and salt, giving the dough a rich savory character.
Cabanga
A traditional Panamanian sweet made from ripe plantain and grated coconut cooked with sugar into a dense, sliceable confection.
Carimañola
A Colombian Caribbean fried cassava fritter filled most commonly with seasoned ground beef and sometimes with cheese.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.