Introduction
Panamanian cuisine is a mixture of flavors and ingredients from various cultures including African, Spanish, and indigenous influences. Soups and stews are an integral part of Panamanian cuisine, and they are often served as a main course during lunch or dinner. These dishes are popular because they are hearty, comforting, and full of flavor.
Ingredients
Meat, seafood, vegetables, and grains are the main ingredients in Panamanian soups and stews. Beef, chicken, and pork are commonly used meats, while seafood varieties include fish, shrimp, and crab. Vegetables like yucca, plantains, carrots, and potatoes are added for flavor and nutrition. Grains like rice and corn are also a staple in many Panamanian soups and stews, adding texture and substance to the dish.
Seasonings
Common spices and herbs used in Panamanian soups and stews include oregano, cilantro, garlic, onion, and cumin. These seasonings add depth and complexity to the dish, and they are often used in combination.
Broths
Traditional bases for soups and stews in Panama include chicken or beef broth, coconut milk, and seafood stock. These broths are often made from scratch, and they provide a rich and flavorful base for the soup or stew.
Regional Variations
Panama is a diverse country, and regional variations in soups and stews are common. In the Azuero region, for example, sancocho is a popular soup made with chicken, yucca, plantain, and corn, while in the Caribbean region, seafood stews are more common, featuring fish and shellfish in a coconut milk base.
Conclusion
Panamanian soups and stews are a delicious and comforting part of the country’s cuisine. With a variety of ingredients, seasonings, and broths, there is a vast array of flavors and textures to enjoy. Whether you’re looking for a hearty meal or a taste of Panama, soups and stews are a must-try dish.
