Introducing Panama Food Recipes dot com…
October 24, 2010 | 
Author 
My name is Roland Petrov and I’ve set up Panama-Food-Recipes.com as a place where I can spread the word about Panamanian cuisine after having spent some time in the country.
While in Panama I explored the cuisine and also ended up running my own beach-side pizzeria (see photo, right). The result was that I accumulated a lot of knowledge about, and experience of, food in Panama.
I intend to start blogging about Panamanian recipes. I’ll describe the recipe and talk about my experiences relating to each culinary encounter.
Roland Petrov
Tasajo: Dried Beef
Tasajo is either beef jerky that gets rehydrated, as in Cuba, or fresh marinated beef that gets dry during the cooking process, as in Panama and parts of Mexico. Either way, the meat gets really tender. Tasajo in Cuba is served with sofrito; in Panama, a similar tomato based sauce is used. I adapted this recipe from Cocina Panameña, but I added touches from Cuba and the Yucatan. Serves 4.
For the dried meat:
1 1/2 lbs beef bottom round
1 tsp achiote paste*
1 tbsp worcestershire sauce
2 tsp garlic powder
1 tsp sea salt
1/4 tsp ground pepper
1) If not yet sliced, slice bottom round into 1/2″ to 3/4″ steaks (you’ll probably get two which you can cut in half to make four) and trim off fat and tough connective tissue.
2) In a cup, dissolve the achiote paste in the worcestershire sauce, stirring and mashing with a teaspoon, and then stir in the remaining ingredients.
3) Rub paste onto both sides of the steaks (use it all) and refrigerate for 8 hours or so in an airtight container.
4) Preheat oven to 350°F. Place marinated steaks in a greased oven proof dish and bake uncovered for about one and a half hours, turning steaks over after 45 minutes and then again every 15 minutes or so, until meat is dry. Marinade and meat juices may burn at the edge of the dish, but that won’t affect the meat.
5) Let the steaks cool to room temperature then place them between two sheets of plastic wrap and pound them thin with a meat mallet or rolling pin. Take care not to pound too much or you’ll shred the meat.
Meat can be prepared in advance and safely refrigerated for up to 3 days.
For the sauce:
1 tbsp olive oil
1 small onion, chopped
1/2 a green or yellow bell pepper, chopped
4 plum (roma) tomatoes, cored and chopped
1/4 cup sherry or white wine (optional)
1/4 tsp powdered oregano or 1/2 tsp dried oregano
1 can diced tomatoes (14 to 15oz or so)
1) Heat oil over medium heat and sauté onion until starting to soften, about 3 minutes.
2) Add bell pepper to the pan and continue to sauté for another minute or so.
3) Add the fresh tomatoes and the wine (if using) and continue to cook for another 5 minutes.
4) Stir in the oregano and the canned tomatoes (with their juice).
5) Let mixture return to a simmer and then mash with a potato masher. Taste for salt.
Sauce may be made in advance and safely refrigerated for up to 3 days. To finish the dish, just heat up the meat in the sauce and garnish with chopped parsley or cilantro. Have habanero hot sauce available.
*Achiote paste is available at Mexican and Latin markets.
- Tasajo
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Tags: dried beef, tasajo | 
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Consomme de Camaron: Shrimp Broth
The version I had in Las Tablas on the Azuero was a clear shrimp broth (probably from bullion cubes or powder) with some small peeled shrimp and some blanched or just lightly cooked shredded cabbage. I had it with garlic bread, a perfect accompaniment. Serves 2 as a meal or 4 as an appetizer.
Ingredients
1 tbsp olive oil
1 small onion, finely chopped
1 tsp Spanish paprika (optional)
1 cup shredded white cabbage (more if you like)
1/2 lb small to medium peeled shrimp, raw or cooked
4 cups water
1 tbsp seafood base or 1 or more cubes of shrimp bullion
Method
1) In a medium saucepan sauté onion in olive oil over medium heat until soft but not browned, about 5 minutes.
2) Add paprika if using (I like the sweet smoked) and the cabbage. If the shrimp is raw it goes in now as well. Stir, sauté for a minute, and then add the water and increase the heat to bring it to a boil.
3) Add the base or bullion and stir well to dissolve. If shrimp is cooked, add it now. Remove broth from heat and taste for seasoning.
4) Serve broth with lemon wedges, habanero hot sauce, and garlic bread on the side.
For the garlic bread you can simply toast 4 slices of thin white bread, brush with olive oil, and sprinkle with garlic powder and a little salt. In Panama, thicker cut white bread would be flattened with a weight on a flattop grill until crisp. You could use a cast iron pan and a bacon press or a brick covered with aluminum foil to do the same if you wish.
Shrimp Broth with Garlic Bread
Posted in Cuisine, Cuisine, Food, Panama, Panamanian Recipes, Recipes, Uncategorized | Tags: consomme, Panamanian soup, shrimp broth, shrimp soup recipe | 1 Comment »
Picadas Mixta: Mixed Toothpick Appetizer
Picadas Mixtas
These are little morsels or various grilled meats or seafood impaled with toothpicks and served on a bed of lettuce. The version I had at Cedros in the historic Casco Viejo area of Panama City was garnished with cucumber slices and tomato wedges, with ketchup, vinegar, and hot sauce on the table. The only uniquely Panamanian ingredient that accompanied this plate was the patacones. The plate was large enough to make me a whole meal, but usually it would be shared by friend while enjoying cold beer.
Picadas are a great way to use up leftover grilled meats. When it isn’t grilling season, picadas can easily be assembled with deli meats. I made the version shown here from local uncured beef franks and roasted deli chicken breast. Just don’t forget the patacones if going Panamanian with this dish.
Posted in Cuisine, Cuisine, Food, Panama, Panamanian Recipes, Recipes, Uncategorized | Tags: beer snacks, Panamanian appetizer, picadas | No Comments »
Ensalada: Salad
A typical Panamanian side or dinner salad will feature lettuce and tomato and sometimes cucumber and bell pepper. On the Panamanian table you’ll usually find salt and vinegar for dressing salads, but you may have to ask for the oil. To turn salads into a meal, the addition of shrimp or chicken is popular. The photo shows my version of a Panamanian salad with oil and vinegar on the side.
Posted in Cuisine, Cuisine, Food, Panama, Panamanian Recipes, Recipes, Uncategorized | Tags: ensalada, Panamanian salad, salad | 1 Comment »
Salsa Criolla: Country Style Sauce
Country Style Sauce
This is a thin but flavorful red sauce with finely chopped onion, tomato, and (at the Niña Delia in El Valle) red bell pepper. My version is a little richer due to the amount of onion and tomato and the stock reduction technique I like to use. In Panama, the color of the sauce probably comes from frying annatto seed in oil, but at my local supermarket I couldn’t find annatto seed so I got achiotte paste (an annatto seed seasoning) and used a Mayan technique to good effect here. You can add almost any protein to this sauce; this time I used boneless beef country style spareribs. If doing seafood, simply omit the long braise and use seafood or chicken base instead of beef. Serves 4.
Ingredients
1 lb boneless beef country style spareribs
1 oz achiote paste
Juice of 1 lemon
1 tsp beef base (or 1 bullion cube)
1 tbsp olive oil
1 medium onion, chopped
3 plum (roma) tomatoes, chopped
Chilli powder to taste (I used 2 tsp)
Method
1) Cut beef into approximately 1″ cubes (smaller if desired), discarding pure fat or tough connective tissue.
2) Dissolve achiote paste in the lemon juice, mashing and stirring with a large spoon until smooth.
3) Toss meat with the paste and refrigerate overnight in an airtight container.
4) Place meat in saucepan and cover with water (about 3 cups). Bring to a boil, add beef base or cube, stir to dissolve, cover, lower heat to medium or medium low, and simmer until meat is tender (at least 1 hour). Strain, reserving meat and broth separately.
5) In separate pan, heat oil and fry onion until softened (about 5 minutes).
6) Add tomato and chilli powder and fry a minute more.
7) Add the broth from the meat to the pan and increase heat to high. Reduce liquid by about half (about 10 minutes).
Lower heat and add the meat to the sauce until heated through. Serve with habanero hot sauce on the table.
Posted in Cuisine, Cuisine, Food, Panama, Panamanian Recipes, Recipes, Uncategorized | Tags: beef shortribs, beef spareribs, country style sauce, Panamanian sauces, salsa criolla | No Comments »
Tamal de Olla: Tamale Casserole
It’s not so easy to make tamales if you’ve never done it, and for the Panamanian version you need some exotic leaves that may be hard to find, so here’s a more familiar recipe that captures the taste and texture of the Panamanian tamale in a casserole. This recipe is adapted from a fine volume, Cocina Panameña by Distribuidora Lewis, S.A. This particular recipe, however, was a bit confusing, and so I’ve done some editing. As I often do, I substituted a pinch of saffron for the annatto seed (in the book’s recipe, the annatto is used to color oil that goes into the dough, but I just put saffron in with the meat; the dough and meat are stirred together anyway). The masa de maiz para tamales (instant corn dough mix) can be found in most large grocery stores these days and always in Hispanic markets. Serves 4-6.
For the pork
1 1/2 lbs lean pork, cubed
1 cup broth (anything but seafood)
1 cup dry white wine
1/4 cup olive oil
1 onion, chopped
1 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
2 cloves garlic, chopped or crushed
Pinch saffron
1 16oz can tomato sauce
For the dough
2 cups masa mix
2 cups warm broth (same as used for the meat)
1/4 cup olive oil
Method
1) Simmer pork in broth and wine until tender.
2) When pork is almost ready, make the dough by mixing the ingredients together well. Let dough rest while you move on to steps 3 & 4.
3) Heat oil and sauté onion, peppers, and garlic until they start to soften, about 3 or 4 minutes. Add saffron and cook another minute.
4) Add tomato sauce and the pork with its remaining liquid and let it come to a boil.
5) Add the corn dough mixture while stirring with a wooden spoon to avoid lumps. Turn heat down to medium, cover, and cook for about 30 minutes stirring every few minutes to avoid burning on the bottom. Add up to a cup of water if necessary for creamy consistency. Taste for salt.
Serve family style or in individual dishes. Tamal de Olla can be garnished with common Panamanian tamale ingredients such as raisins and olives, or these can be stirred into the dish. This dish will also work with chicken or a combination of pork and chicken. Offer hot sauce on the table. Nice served with a typical Panamanian salad (see ensalada). I recently made a vegetarian version of tamale casserole using butternut squash instead of meat. The rest of the recipe remains the same.
Tamale Casserole
Posted in Cuisine, Food, Panama, Panamanian Recipes, Recipes, Uncategorized | Tags: corn masa mix, Panamanian tamale recipe, tamal de olla, tamale casserole | No Comments »
Ceviche de Camarones: Shrimp Ceviche
Shrimp Ceviche
I like bay shrimp for this, but it often isn’t easy to find them raw. I made ceviche recently using cooked bay shrimp, and it turned out fine. If you do use raw shrimp, put them in a strainer and pour boiling water over them just until the shrimp are tinged with pink. Serves 4-6.
Ingredients
1 lb bay shrimp
juice of 4 large limes
1/2 tsp salt
1/4 tsp ground cumin (optional)
1 onion, finely chopped
1/4 cup clam juice (or water)
1/2 habanero pepper, seeded and chopped very fine
Method
Combine all ingredients, except the habanero, and taste for salt. Add the habanero, toss, and marinate in refrigerator overnight. Serve with saltine crackers on the side.
Posted in Cuisine, Cuisine, Food, Panama, Panamanian Recipes, Recipes, Uncategorized | Tags: ceviche, ceviche recipe, shrimp, shrimp ceviche | No Comments »
Salsa Tabogana: Taboga Style Fruit Sauce
This is a recreation of the Taboga style fruit sauce I had at El Caeron in Las Tablas on the Azuero Peninsula of Panama. This sauce is usually served over fillet of fish, though I’ve seen it with shrimp on some menus also. I enjoyed this festive dish outdoors on the covered veranda of the restaurant, enjoying the tropical scenery while it rained cats and dogs. Serves 2 festively.
Ingredients
1 tbsp olive oil
1 small onion, peeled and chopped
2 cups seafood broth (I used water and clam base)
1 cup mango nectar
1/2 cup whole prunes
1/2 cup canned pineapple pieces, drained
1/2 cup canned cherries, drained
1/4 cup raisins
4 tsp cornstarch dissolved in same amount of cold water
freshly ground pepper to taste
Method
1) Sauté onion in oil until somewhat caramelized.
2) Add broth and nectar and reduce over medium high heat by a third or so, about 10 minutes.
3) Strain sauce and return to pan. Discard onion.
4) Add fruit and cornstarch mixture and bring to a boil for a minute or so allowing cornstarch to thicken sauce. Add pepper to taste and adjust salt if necessary.
Serve this sauce over two sautéed or fried seasoned fish fillets (with a side of
Salsa Tabogana
patacones, if desired). Alternatively, add shrimp with the fruit in step 4; if shrimp are raw, after bringing sauce to a boil, turn heat down and simmer until shrimp are cooked (about 4 minutes).
Salsa de Naranja: Orange Sauce
This is a smooth sweet and savory sauce popular in Panama with turkey, which can be boiled or roasted ahead in order to get turkey stock for making the sauce (or just use chicken stock and leftover turkey if you have some). I decided to serve an orange fish with this sauce, steelhead salmon fillets, and I used clam base to make the stock. This recipe works well for two 4-6oz fillets; just double or triple the recipe if cooking for family and friends. Serves 2.
Ingredients
1 tbsp olive oil
1/2 small onion, finely chopped
1 cup stock
1/2 cup orange juice
1/8 cup orange liqueur
1 tsp sherry vinegar
2 tsp cornstarch dissolved in 2 tsp cold water
habanero hot sauce to taste (or black pepper)
orange slices or wedges for garnish
Method
1) Fry onion in oil until soft.
2) Add stock, juice, liqueur, and vinegar and boil on medium high heat until reduced by about half.
3) Strain sauce and discard onion. Return sauce to pan.
4) Taste for salt and add hot sauce or pepper as desired.
5) Stir in cornstarch mixture and reheat sauce to boiling, stirring while it thickens.
For the fish fillets, I simply seasoned them with salt and pepper and fried them in a hot pan with olive oil, skin side down until crispy and then briefly on the flesh side.
For fish fillets, I like to pour sauce onto the plate and place the fillets on top (unlike the photo, crispy skin side up); for fowl or whole fish, I prefer to pour the sauce over the flesh. Garnish with orange slices or wedges. I happened to not have fresh orange so I garnished with strawberry and chopped cilantro. This sauce tasted even better the next day.
Salmon in Orange Sauce
Bistek de Higado: Beef Liver Steak
This is liver and onions Panama style, where the liver is pounded thin, glazed terriyaki style, and the onions still have some texture. My bistek de higado lunch in Panama was served with salad and choice of patacones or yucca fries. Serves 2.
Ingredients
1 small onion, peeled and sliced into rings
1 tbsp olive oil
2 slices beef liver, approx 4oz each
1 tbsp soy sauce
1 tsp sugar
1 tsp lemon juice
freshly ground black pepper
Method
1) Sauté onion rings in the olive oil until softened but still al dente. Remove from pan and reserve.
2) Meanwhile, place liver slices between two layers of plastic wrap and pound thin with a rolling pin.
3) To pan add the soy sauce, sugar, lemon juice, and a few grinds of black pepper. Turn heat to medium high.
4) Unwrap liver slices and sauté in the above mixture for about 2 minutes per side. When red juices rise to surface, turn slice over for 30 seconds or so. When no more red surface juices are visible, liver is properly cooked. The pan juices will reduce, caramelize, and glaze the liver.
5) For a delicious gravy, remove liver from pan and add a few tablespoons of water. Stir. Taste for seasoning and add more lemon juice if desired.
6) Spoon sauce onto plate, place liver on top, and garnish liberally with onion rings.
Posted in Cuisine, Food, Panama, Panamanian Recipes, Recipes, Uncategorized | Tags: beef liver, bistek de higado, liver, liver & onions, Panamanian food, recipes | No Comments »