Boboré Panamanian Food
Carimañolas
Hechas con yuca fresca molida y rellenas de carne molida con sofrito de cebollas, achiote y culantro.
3 unidades por 10.00 euros.
Pastelitos de Carne
Masa de milhojas, rellenas de carne molida con sofrito verde, cebolla y achiote. Saben a Recreo.
4 unidades por 10.00 euros.
Pastelitos de pollo
Masa de milhojas, rellenas de pollo mechado con sofrito de cebollas, achiote, aceitunas y alcaparras.
Tamales de Pollo
Masa de maíz de cultivo local en Brandenburgo, pollo guisado con aceitunas, alcaparras, achiote y culantro. Relleno con vegetales, ciruela pasa, aceitunas y alcaparras. El picante se pide aparte.
5 euros cada uno.
Ceviche de pescado
Clásico panameño hecho con pescado fresco, jugo de limón, cebolla, culantro y ají chombo.
15 euros por pinta.
SOLO POR ENCARGO.
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Delivery Schedule:
We process orders twice a month, around the 15th and 30th. If you agree to pick up your order during the scheduled times, there are no extra charges.
Shipping Costs:
- Orders up to 1 kg: €15
- Orders over 1 kg: €25
Sales Conditions:
- Prepayment Required: All orders must be paid in advance.
- Delivery within Germany: We ship to any address in Germany. Your order will be packed with dry ice to ensure freshness and protection.
- Payment Methods: You can pay by bank transfer or PayPal.
- Order Processing: Orders are delivered or shipped twice a month.
- Postal Orders Anytime: Feel free to place your order for mail delivery at any time!
Panamanian Food
Panamanian food is a reflection of the country’s diverse cultural influences, offering a delightful blend of indigenous, African, Spanish, and even Caribbean flavors. Located at the crossroads of North and South America, Panama’s cuisine reflects this geographical diversity, combining tropical ingredients with savory spices and rich cooking traditions. Whether you’re savoring a bowl of traditional sancocho or grabbing an empanada from a street vendor, Panamanian food tells the story of its people, history, and vibrant culture.
The Role of Indigenous, African, and Spanish Influence
Panama’s cuisine didn’t develop in isolation. Indigenous groups, like the Guna and Emberá, laid the foundation with ingredients such as maize, beans, and tropical fruits, while African slaves brought new techniques and spices that reshaped the flavor profile of local dishes. The Spanish, during colonization, introduced new ingredients such as pork, rice, and olive oil, blending their European culinary techniques with the available local produce. This mixture of cultural influences continues to shape Panamanian food today.
- Indigenous Ingredients and Cooking Methods: Panamanian cuisine began with simple, earth-bound ingredients like yuca, corn, and peppers. Traditional methods like smoking, roasting, and fermenting were key to preservation and flavor.
- African Impact on Panamanian Flavors: African slaves introduced bold spices, frying techniques, and foods such as plantains and coconut milk, which today are central to many popular dishes.
- Spanish and European Contributions: The Spanish brought with them their love of rice, beans, and pork. Dishes like arroz con pollo reflect a blend of Spanish cooking methods with Panamanian ingredients.
Key Ingredients in Panamanian Cuisine
If there’s one thing that binds Panamanian food, it’s the variety of ingredients. Staples like corn, rice, beans, and yuca are found in almost every meal, while fresh seafood, tropical fruits, and meats provide the backbone of most dishes.
Corn, Rice, and Beans: These are the core of many meals, from savory tamales wrapped in banana leaves to hearty plates of rice and beans served alongside stewed meats.
Tropical Fruits: Panama’s tropical climate means fruits like plantains, mangoes, and papayas are abundant and frequently incorporated into meals, whether as sides, snacks, or desserts.
Seafood and Meat: Being bordered by two oceans means seafood like red snapper and shrimp is fresh and plentiful. Chicken, pork, and beef are also common, often slow-cooked in stews or grilled.