What's Cooking Panama!
a few interesting recipes
By Sherry Boyd
Click on the recipe name to see the
recipe. Click on part 1 through 4 to see specific
information about some of the recipes or ingredients.
(Fried Green Plantain)
3 green plantains
1 teaspoon salt
Peel plantains and cut into ½ inch
slices. Fry in hot oil until golden. Place on cutting board
and smash the slices with a glass bottle or rolling pin.
Sprinkle with salt and return to pan to fry again. Fry until
crispy. Drain on paper towels and serve immediately. Ketchup
is optional! 6-8 Servings.
(Candied Plantain "Temptation")
3 large ripe plantains
1 cup sugar
1 ½ cup water
1 tablespoon oil
1 tablespoon butter or margarine
½ teaspoon vanilla
Dash of cinnamon, optional
Hit the plantains on all sides with a
wooden spoon to soften. Peel and cut into 5 pieces each. In
a large skillet, melt butter and oil on high heat; add
plantains. Fry until brown. Combine sugar, vanilla, cinnamon
and water. Reduce heat to low and pour liquid over
plantains. Continue cooking until the liquid thickens, about
15 minutes. 4-5 Servings.
de Papaya (Papaya Fruit Drink)
2 cups cut up papaya (peeled and seeded)
1 cup pineapple juice
¼ cup lime or lemon juice
1½ cups papaya nectar (or peach or apricot nectar)
1 cup ice cubes
2 cups sparkling water, ginger ale or 7-Up
Blend thoroughly in blender. Pour in a
pitcher and add 2 sups sparkling water, ginger ale or 7-Up.
Serve over ice and enjoy!
con Pollo (Rice with Chicken)
2 large chicken breast halves
2 chicken thighs
1 finely chopped onion
1 finely chopped green bell pepper
2 tablespoons oil
½ teaspoon achiote spice (or achiote substitute--see below)
3 cups rice
½ cup shredded carrots
½ cup whole green olives
2 tablespoons capers (optional)
¼ cup raisins
2 teaspoons Worcestershire sauce
½ cup frozen peas
salt to taste
Cook chicken with one-half of the chopped
onions, one-half of the green bell pepper, salt and 4 cups
water. Cook until tender. Let cool. Strain broth and add
enough water to make 5 cups broth. De-bone and shred
chicken. Set aside. Heat oil with achiote spice in a large
pan; sauté remaining chopped onion and green bell pepper
until tender. Add rice, carrots, olives, capers, raisins,
Worcestershire sauce, salt and the 5 cups of broth. Cover
and cook until rise is tender, 25-30 minutes. Stir in peas.
Keep on low heat until ready to serve. Garnish with
cilantro. Makes 8 servings.
[Achiote spice substitute: Mix 1½
tablespoons paprika, 1 tablespoon white vinegar, ¾ teaspoon
dried oregano, 1 minced garlic clove, and ¼ teaspoon ground
1 stewing hen (2-1/2 lb), cut in serving
1 medium onion, chopped
4 Tablespoons cilantro, chopped
1 teaspoon dried oregano leaves
2 Tablespoons green pepper, chopped
2 lbs. ñame, peeled and chunked (potatos can be substituted)
2" section of corn on the cob for each serving (optional)
salt to taste
Put chicken pieces into a stock pot with
2 quarts of water. Add onion, cilantro, oregano and green
pepper. Cook for 1 hour. Add salt to tasted. Add ñame, cook
until ñame is tender. Add corn last 15 minutes of cooking.
Served with steamed rice on the side. Serves 5 to 6 people.
Tortilla de Maiz con Queso Blanco (Corn Tortilla with
2 cup masa (corn flour)
1/2 cup white farmer's cheese (grated)
1 Tablespoon oil
1/4 teaspoon salt
Mix together all ingreditents and form
into disks 1/2 inch thick and about 3 inches in diameter.
Fry in oil on both sides until slightly browned. Serve.
2 lb. yucca
1 lb. ground beef
3 Tablespoons chopped green pepper
1/2 cup finely chopped onion
1/2 cup finely chopped tomato
1 hard boiled egg; chopped
salt, pepper and tobasco to taste
Boil yucca until tender. Mash as you
would mash potatos. Meanwhile, cook all other ingredients
except egg for about 20 minutes. Remove from heat. Add egg.
Take 2 tablespoons of yucca and form a ball. Flaten to a
circle. Add a tablespoon of meat mixture and form yucca
around it and shape into a 3-4 inch roll. Try in oil until