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Panamanian cuisine is a unique mix of African, Spanish, and Native American techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking. Typical Panamanian foods are mildly flavored, without the pungency of some of Panama's Latin American and Caribbean neighbors. Common ingredients are maize, rice, wheat flour, plantains, yuca (cassava), beef, chicken, pork and seafood.
Many Panamanian dishes are made out of corn. The preparation is different from that of other Latin American corn dishes (such as corn tortillas and arepas), given that the kernel is first cooked in water and then ground in order to obtain a dough (as opposed to using corn flour to obtain the dough). Fresh corn is also used in some dishes.
Some of the main specialties are:
THIS IS A LIST OF STUFF!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Panama Canal, Spanish language, Colombia, Costa Rica, Darién Province
Energy, Beef, Maize, Rice, Evolution
Panama, Nicaragua, Spanish Empire, Panama Canal, Jimmy Carter
Bread, Maize, Pasta, France, Rice
Argentina, Buenos Aires, Tea, Cheese, History of Argentina
Barbecue, Trinidad and Tobago cuisine, British cuisine, Soul food, Cajun cuisine
Food, Chinese cuisine, Indian cuisine, British cuisine, Algerian cuisine
Chile, Chilean cuisine, Bolivia, Salt, Valparaíso
Paraguay, Meat, Argentine cuisine, Brazilian cuisine, Uruguay
Bolivia, Food, History of Bolivia, Languages of Bolivia, Wheat