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Panama (Panamanian Recipes)

World Cuisine Recipes


   Panamanian food is similar to that of other Latin American countries, but is not particularly spicy. Corn in many forms is often found in Panamanian cuisine. Cooking is done mainly in oil. Fish, seafood and shellfish dishes are Panamanian specialties. Other common foods in Panama include are pollo (chicken), ceviche (raw fish in lemon juice and cilantro), patacones (fried plantain slices), corvina (a white fish from the Pacific), and camarones (shrimp).
5 cups flour, unsifted
1 tablespoon baking powder
2 teaspoons salt
1 cup shortening (Crisco preferred)
1 cup milk
2 lbs. ground beef
1/2 teaspoon salt
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 to 2 tablespoons tomato paste
Hot sauce, optional
Cooking Instructions:
Mix flour, salt, and baking powder together in a bowl. Cut in shortening until it resembles crumbly meal. Gradually sprinkle in milk stirring until dough clings together. Knead 10 times. Let rest 1/2 hour.
   For the Filling: Mix ground beef with all the ingredients except tomato paste. Fry slowly in 1 tablespoon oil until cooked. Mash around a bit so it's crumbly. Add 1 to 2 tablespoons tomato paste (so that it's thick), stir very well. Turn off heat and let filling cool.  Add as much hot sauce as you like.  On a very well-floured surface, roll dough as thick as you would for pie crust (can divide it into 2 parts if desired). Cut 5"circles (using any container with 5" opening) and place filling on center of each circle. Brush beaten egg on lower edge of circles. Fold over and press edges with fork dipped in flour. Fry in lard about 2 minutes on each side until brown.
Arroz Con Pollo
1 chicken, cut up
3 cloves garlic (less if preferred)
1 sweet pepper
2 onions
1 tomato
1 & 1/2 cups of rice
3 cups of water
Saffron or bijol
Cooking Instructions:
Fry chopped onions, sweet pepper, tomato, and garlic in a little bit of oil. Add water, saffron/bijol, chicken and washed rice. Cover and cook over a low flame until done, stirring once or twice during cooking. Will take approximately 50 minutes.
2 pounds of raw corvina (or whitefish) in filets
2 small onions, chopped
1 cup lemon juice
1 teaspoon salt
1 hot chili pepper (without the seeds), chopped
1 tablespoon gin
2 tablespoons olive oil
Cooking Instructions:
Dice the fish filets and put them in a glass or porcelain bowl. Add the rest of the ingredients, stirring well. Refrigerate for at least 24 hours before serving. Rectify the salt and serve with salted soda crackers.
Tropical Seviche
2 lbs. shrimp (small)
2/3 cup fresh lemon juice
6 tablespoons minced onions
1/2 cup minced green pepper
1/4 cup minced fresh parsley
1 large tomato, peeled and chopped
1 tablespoon Tarragon vinegar
1/2 tsp. oregano
Salt and pepper to taste
Cooking Instructions:
Clean shrimp then cook for 2 to 3 minutes or just long enough to turn pink. Drain and put into covered bowl with lemon juice. Leave covered for 1 hour stirring two or three times. Drain and discard the liquid. Combine shrimp with remaining ingredients. Mix well, put into refrigerator for 1 1/2 hours. Also, a half of avocado can be added to mix for variety.

3 lbs yucca
Salt to taste
1 lb ground meat (iguana, gatosolo, vaca, puerco)
1 teaspoon chopped parsley
1 large onion, chopped
1 teaspoon tomato paste
1 clove garlic, pressed
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/8 teaspoon sugar
1 teaspoon vinegar
3 or 4 capers
Cooking Instructions:
Boil yuca with salt but do not allow to get too soft. Grind with fine blade in grinder and knead with salt. Form balls, flatten in the palm of the hand and fill with stuffing forming into an oval shape. Pinch to close ends. Fry in very hot oil until golden.
   To Make Filling: Season ground meat with salt, worcestershire sauce, vinegar, capers, onion, sugar, garlic and parsley. Brown in very small amount of hot oil and add tomato paste. Simmer until quite dry.
   If you want to freeze the carimonolas, dust with a little flour after they are formed and place on a cookie sheet in the freezer until firm and then place in sealed ziplock bags. To fry, take from freezer to hot oil at one time as they may fall apart. Do one or two at a time only.
Johnny  Mazetti
2 pkg. egg noodles
1 1/2 lbs.- 2 lbs. ground beef
1 lb. green peppers
1 lb. onions
1 stalk celery
1 large jar green olives
1 can tomato paste
1 can tomato sauce
1 can arturo sauce
1 large can mushrooms
1 lb. grated cheddar cheese
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Cooking Instructions:
Brown ground beef, drain, then put in large pot. Chop peppers, onions, celery, olives and mushrooms. Add the seasoning and garlic powder, put in the pot with the drained meat. Mix those ingredients well. Add sauces and paste then mix again. Put on medium low fire. In another pot, cook noodles. When done, add them to the mixture and stir very well. Place mixture in long oblong pan in layers. On each layer, place shredded cheese but leave enough for the top. Place about 4 teaspoons of butter on the top, and put into the oven at 350 for about 45 minutes. Don't worry about leftovers - place portions into ziplock freezer bags (preferable over tinfoil). It freezes well and taste twice as good the next time.
Tropical Punch
Servings: 2
1 10-ounce package frozen strawberries, partially thawed
2 tablespoons tequila
1 tablespoon orange liqueur
1 tablespoon freshly-squeezed lime juice
1 cup ice cubes
Cooking Instructions:
In blender, combine strawberries, tequila, orange liqueur, and lime juice. Mix well. Add ice cubes and blend until smooth.
Mango-Banana Smoothie
Servings: 2
2 1/2 cups peeled, ripe mango chunks
1/2 cup vanilla yogurt
1 cup skim milk
1/2 banana, peeled
2 tablespoons fresh lime or lemon juice
Cooking Instructions:
Freeze mango chunks 1 - 1 1/2 hours, or until firm. Just before serving, combine all ingredients in a blender and blend until smooth. Pour into chilled glasses and serve immediately.
Stuffed Yucca
3 pounds yucca
1 pound ground beef
1/2 onion
1 clove garlic
1 teaspoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon sugar
1 teaspoon vinegar
Cooking Instructions:
Season ground beef with salt, Worcestershire sauce, vinegar, onion, and sugar. Fry in hot oil until browned and then mix in tomato paste and garlic. Boil the yucca until slightly softened.   Form into balls and fill each with the beef mixture.  Cook over a low heat until soft.

Panamanian Steak

1 (3-4 lb.) chuck steak blade or
1 (3-4 lb.) boned chuck steak
1 lg. green pepper, cut in strips
1 lg. onion, cut in strips
3-4 tbsp. tomato paste
Garlic powder
Onion powder
Salt & pepper
1 tbsp. soy sauce
Cooking Instructions:
Marinate steak in vinegar 15 minutes before cooking. Season with spices; let stand. Heat oil (1/2 inch deep) in large fry pan. Fry steak well done. Add tomato paste. Add water to barely cover steak in the pan. Add 1 tablespoon soy sauce, cover steak with peppers and onion. Cover pan; bring to medium boil. Cook until water boils down to gravy consistency.
Rice with Chicken
1 large chicken
1 onion, chopped
1 green bell pepper, chopped
1/2 teaspoon achiote spice
3 cups rice
1/2 cup shredded carrots
1/2 cup green olives
1/4 cup raisins
2 teaspoons Worcestershire sauce
2 tablespoons oil
Cooking Instructions:
Cook chicken with salt, 5 cups of water, 1/2 the onion and 1/2 the bell pepper until tender. Strain the liquid and add more water to make 5 cups of broth. Shred the chicken and put to the side.  Heat oil in a large pan and add the achiote spice. Sauté the other half an onion and bell pepper until tender. Mix in the rice, carrots, capers, olives, raisins, Worcestershire sauce, and broth. Cover and cook for 30 minutes approx.
Fried Bread
1 3/4 cups All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
2 tablespoons Shortening
1/2 cup Water
Cooking Instructions:
Heat the oil in a large pot.  Mix the flour, baking powder, and salt together into a bowl. Mix then add the shortening. Add some water and continue adding as much as needed until mixture becomes a firm dough. Cover and sit aside for 5 minutes. Take medium sized pieces of dough and form into pattie shapes about 1/4 inch thick. Fry them in the oil for 2/3 minutes until golden brown. Drain. Sprinkle with honey and serve hot.
Canal Cake
1 cup all purpose flour 
1/2 cup melted butter
1/2 cup chopped nuts
16 oz whipped cream topping
1 cup powdered sugar 
8 oz cream cheese 
3 cups milk
2 packets chocolate pudding 
1 teaspoon
Cooking Instructions:
Combine flour, butter and nuts and put into a baking dish. Bake in a preheated oven (400 degrees) for 15 minutes until browned. Leave to cool. Mix half of the whipped cream with the powdered sugar and cream cheese and spread over the cooled cake. Then mix 1 1/2 cups cold milk with chocolate pudding and spread over the first layer. Mix the vanilla pudding with the rest of the milk and spread this on top of the other two layers. Cover with the rest of the whipped cream and sprinkle nuts on top.
Fried Plantains
3 green plantains
1 teaspoon salt
Cooking Instructions:
Peel plantains and cut into 1/2 inch slices. Fry in hot oil until they turn golden. Put on a board and flatten the slices with a rolling pin. Sprinkle some salt on them and put them back in the pan, frying until crispy. Drain and serve.
Papaya Fruit Drink
2 cups peeled and seeded papaya
1 cup pineapple juice
1/2 cup  lemon juice
1 1/2  cups peach nectar
2 cups ginger ale
Cooking Instructions:
Put all ingredients in a blender and blend thoroughly. Pour into a large jug and add ginger ale. Serve with ice.
Coconut Rice with Beans
1 pound grated coconut
2 cups rice
4 cups water 
1 chopped onion
1/4 cup tomato paste
1/4 cup green peppers
2 teaspoons salt
1/2 teaspoon sugar
1/2 ounce hot pepper
1 can of red kidney beans
Cooking Instructions:
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.
Soup with Plantain Balls
1/4 cup ground cooked beef
1/4 cup ground peanuts
4 small boiled potatoes
4 cups beef broth
2 plantains (1 grated)
1 teaspoon onion (minced)
1/2 tablespoon parsley
1 large chopped cabbage leaf
2 tablespoons oil
Salt & pepper
Cooking Instructions:
Boil one of the plantains in the beef broth for 15 minutes. Save the broth. Heat 1 tablespoon of the oil and brown the onion, peanuts and beef in it. Salt and pepper to taste. Combine the grated plantain with the cooked one and the other tablespoon of oil and mix well. Shape into small balls of this and put a tablespoon of the meat mixture inside the balls. Cut the potatoes into pieces, and add the potatoes and cabbage to the broth. About 2 minutes before its ready to serve, add the balls to the broth. Sprinkle with parsley and serve.
Clam Soup
1 pound cooked clams
2 crushed garlic cloves
1 chopped onion
3 sliced  bacon cut into strips
2 sliced plantains
4 cups water
1 tablespoon Worcestershire sauce
Salt and pepper
Cooking Instructions:
Fry the bacon in a pan and then using the same oil, sauté the onion. Mix in the clam, garlic and water and cook over a low heat for 10 minutes. Add plantains, Worcestershire sauce and salt and pepper to taste. Continue cooking over a low heat for a further 15 minutes.
Corn Tortilla with Cheese
Ingredients:2 cups corn flour
1/2 cup white grated cheese
1 Tablespoon oil
1/4 teaspoon salt
Cooking Instructions:
Mix together all ingredients and form into medium sized rounds 1/2 inch thick. Fry in oil on both sides until slightly brown.
Mango Pudding
4 cups sliced mangos
1 1/2 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 cup all purpose flour
1 teaspoon baking soda
2/4 cup milk
1/2 cup melted butter
Vanilla Ice Cream
Pinch of salt
Cooking Instructions:
Mix the mangos with 1/2 of the sugar, cinnamon and allspice in a baking dish. Mix the remaining sugar with the milk, flour, soda, salt and butter and pour over the mangos. Bake in a preheated oven (350F) for 35 min. Serve with ice cream.

World Cuisine Recipes


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