Panamanian cuisine has been influenced by a mix of Native American, African, and Spanish cooking and dishes, which is a reflection of Panama’s diverse population. Typical foods are rather mild without the pungency and heat of some of Panama’s surrounding neighbors.
A typical Panama meal usually includes meat, coconut rice and beans accompanied by local fruits and vegetables like yucca, squash and plantains.
- 450 gm grated coconut
- 450 gm rice
- 900 ml water
- 1 chopped onion
- 60 gm tomato paste
- 60 gm green peppers
- 2 teaspoons salt
- ½ teaspoon sugar
- 15 gm hot pepper
- 1 can of red kidney beans
- Boil the water with the coconut for 2 minutes.
- Leave aside to cool.
- When cooled, drain the milk out and put aside.
- Heat the oil in a pot and sauté the green pepper, onion and hot pepper.
- Add tomato paste, kidney beans and the reserved milk and simmer for ten minutes.
- Remove the hot pepper and add the sugar and salt.
- Cover and bring to a boil.
- When it boils, add the rice and cook on a low heat until the rice is cooked.