Panamascramble Recipes
PANAMA SCRAMBLE
Serve this simple dish at your next Sunday brunch. I got this in my office mail box and this really turned out very well !
Provided by Mini Ravindran
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a heavy skillet.
- Add the onion and cook until just soft.
- Add the tomatoes and cheese.
- Cook until the cheese has melted.
- Lightly beat the eggs.
- Add to the pan and cook until just set.
- Serve immediately.
Nutrition Facts : Calories 454.2, Fat 36.4, SaturatedFat 19.9, Cholesterol 502.5, Sodium 547.4, Carbohydrate 4.3, Fiber 0.7, Sugar 2.7, Protein 27.2
PANAMANIAN SANCOCHO
I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.
Provided by IheartCilantro
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
- Discard chicken skin and bones. Place meat back into the soup; stir to combine.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 75.2 g, Cholesterol 49.8 mg, Fat 8.9 g, Fiber 5.3 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 468.9 mg, Sugar 9.2 g
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20 TRADITIONAL PANAMANIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
3.4/5 (7)Published 2021-07-02Category Recipe Roundup
- Panamanian Sancocho. Panamanian sancocho is a type of stew, although the broth is a bit thinner than stews as most Americans think of them. It contains roasted chicken, a variety of herbs and seasonings, onions, and yuca root.
- Tostones. Panamanian, Caribbean, and other island chefs frequently use plantains in both their sweet and savory dishes. Fried sweet plantains are a delightful treat, but these fried green plantains are more salty than sweet.
- Carimanolas. Yuca fritters, or carimanolas, are not the same as yuca frita. Yuca frita are more like French fries, whereas carimanolas more closely mimic empanadas.
- Yuca Frita (Yuca Fries) I thought I’d go ahead and list yuca frita, as well. These are similar to our French fries, but they’re a bit softer inside and a little saltier.
- Carne Guisada. Carne guisada is a thick, meaty beef stew that originated in Columbia. You’ll simmer the beef in a mixture of beer, scallions, cilantro, cumin, tomatoes, and garlic.
- Panamanian Corn Tortillas. Tortillas are a staple in many Spanish-speaking and Island-based countries. In Panama, people often make theirs with corn.
- Hojaldres. Hojaldres are another popular bread in Panama. The literal translation is “puff pastry,” but don’t get these confused with the puff pastry dough you can buy at the store.
- Panamanian Chicheme. Many people think chicheme and horchata are the same things. In reality, the two are pretty different. Yes, both include cinnamon, vanilla extract, and condensed milk.
- Plátanos Maduros. This two-ingredient recipe for fried sweet plantains is straightforward and takes almost no time to successfully complete. Simply peel the plantains and slice them into pieces.
- Rice with Pigeon Peas and Coconut (Arroz con Guandú y Coco) The name of this recipe tells you pretty much everything you need to know about it. It’s a popular Panamanian side dish containing seasoned rice and pigeon peas.
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- Sancocho de Gallina (Chicken Stew) This is the signature dish of Panama. And while it might sound crazy to eat chicken stew in such a hot climate, it is the perfect meal for almost every occasion (and known as an excellent cure for hangovers and colds).
- Arroz con Pollo (Literally Rice with Chicken) Another go to comfort food is arroz con pollo. Similar to a Spanish paella, it is rice with pulled chicken pieces, olives, peas and whatever other vegetables the chef decides to add, such as tomatoes and carrots.
- Hojaldre. Almost every culture has some kind of fried dough recipe. The version in Panama is called hojaldre, and it’s an egg and flour based dough, normally left overnight to rise and fried fresh in the morning.
- Tamales. Tamales are typical in various countries of Latin America. The Panamanian version is corn-based dough filled with a delightful mix of chicken, vegetables, and raisins and cooked in banana leaves.
- Ropa Vieja (‘Old Clothes’ Shredded Beef Stew) The name of this dish comes from a legend where a poor man had to provide food for his family and he had no choice but to cook some of his old clothes as a stew, which miraculously turned to a delicious meal.
- Arroz con Guandú (Rice with Pigeon Peas) Panamanians eat a lot of rice, and this recipe is probably one of my favorites. Another traditional dish around Christmas time, the rice is cooked together with guandú, oil, cumin, salt, and, of course, culantro.
- Carne Guisada (Beef Stew) This is the Panamanian version of beef stew, slowly cooked with potatoes, pepper, tomatoes, onions. It is a full meal in itself, though is often served with rice or plantain chips (patacones) on the side.
- Chicheme. Chicheme is a drink/dessert made from corn, milk, and spices. Corn is one of the most common ingredients in Panama, and while a milky corn drink might sound weird, it’s very filling and very nice.
- Patacones. These double fried plantain chips are a versatile elements on any Panamanian table. From breakfast to side dish, with cheese or without, they are yummy, crunchy, and comforting.
- Tortillas. Panamanian corn tortillas are small, thick and disc shaped. They are either deep fried or toasted on a grill. They are typically enjoyed for breakfast accompanied by eggs or the local white cheese.
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- ROPA VIEJA. Ropa Vieja is the most popular in the list of Panamanian dishes and it means Old Clothes in English. Ropa Vieja is made of shredded beef with spices, paprika, onion and garlic.
- SANCOCHO. Sancocho is a Panamanian traditional soup made with chicken, beef, tomatoes, yellow onions, yuca and corn. Sancocho is usually served for lunch or dinner.
- CEVICHE. Ceviche is served in all parts of Latin America. The raw fish is marinated in lime for 12 hours, so it is no longer so raw. Ceviche usually spends on shrimp, lobster, lemon, cilantro, tomatoes, and plenty of seafood.
- GUACHO. Guacho is one of the typical dishes in Panamanian cuisine. Guacho is made with rice, vegetables, calamari, shrimp, mussels and octopus. If you like seafood you will love it Guacho de Mariscos is a stew and you can have for lunch or dinner.
- PATACONES. Patacones are one of the most popular food in Panama. Patacones are deep fried green plantains. Patacones are served as a snack with black beans, guacamole or spicy sauce.
- GALLO PINTO. Gallo Pinto is served for breakfast originally from Costa Rican. Gallo Pinto add black beans or red beans to their rice and pair it to other dishes.
- BISTEC PICADO. Bistec Picado is a delicious Panamanian food. Bistec picado is a steak with onions and green peppers. Bistec picado is served with white rice, black beans, French fries and salad.
- MONDONGO STEW. Mondongo Stew is a delicious Panamanian food because the tripe adds depth to the taste and thickness of the stew. Remember that you could also play around with the tripes.
- Carne Guisada. Carne Guisada is a traditional food in Panama. Carne Guisada is a beef stew with onon and vegetables. Carne Guisada is served with rice and it’s perfect when the weather gets cold.
- Tamal De Olla. Tamal De Olla is a delicious one in the list of Panamanian dishes. Tamal de Olla is made with chicken marinated with salt and pepper. You can add vegetables like onion and garlic.
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From liveandinvestoverseas.com
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