From the World To Our Plates

Central American delicacy

Welcome back to my blog! Today I’m sharing a delicious meal I cooked from one of the most important trade hubs in the world: Panama.

I recently got invited to an Instagram group with a goal similar to mine, called “Around the World in 80 Dishes”, and they chose Panama as their monthly meal. It’s so nice to have a group to share inspiration, see how others prepare the foods, and exchange recipes. (Thanks to Agata for inviting me after seeing my post about Papua New Guinea! Definitely check out her page.)

And just as important as its trade is Panama’s food culture, which takes inspiration from neighboring countries and makes it uniquely its own.

This was actually the hardest part for me: finding Panamanian dishes that you wouldn’t find elsewhere, something a Nicaraguan wouldn’t see and think, “Hey, we make that too!” But with that challenge came a realization. I’m from Austria – what’s our claim to fame? Wiener Schnitzel. And who else makes Wiener Schnitzel (or close variations)? EVERYONE. Katsu, Milanesa… you name it. So why try to isolate Panama when I could make something Panamanians are proud to call their food? And that’s how this dinner was born:

What is it? Some of you might be asking. This is one of Panama’s (and Cuba’s) signature dishes – Ropa Vieja: shredded beef in a rich tomato-vegetable sauce. For the recipe, I followed a lovely Panamanian YouTube channel! (Link to the video)

I served it with coconut rice, which is so easy: just fry 1 cup of rice with salt, pepper, and a spoonful of oil for a few minutes. Then add 1 cup water + 1 cup coconut milk, cover, steam like regular rice… DONE.

As a second side, I added patacones, or tostones, or platano, or fried plantain… however you like to call it. Take a green plantain, cut it into chunks, deep fry at 180 °C (350 °F for my imperial friends) for 5 minutes. Take it out, squash it flat with a pan, and fry again for 3 minutes until crispy. Salt… DONE.

The avocado… well, it’s avocado. 🥑 I guess I sliced it up 😄

This was easy and really tasty! The only time-intensive part was letting the meat simmer in broth for a while, but that’s a “set it & forget it” kind of deal.

I’d love to know if this inspires you to try some Central American food! Panama is definitely one of the most approachable meals I’ve made so far in terms of specialty ingredients (as long as you like cilantro 😏). 

Let me know in the comments, and as always – on to the next stop! Let’s keep cooking the world.