Julia Chiles - Perfect Panama Recipes: A Go-To Cookbook of Latin American Dish Ideas!
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Perfect Panama Recipes
A Go-To Cookbook of Latin American Dish Ideas!
BY
Julia Chiles
Copyright 2020 - Julia Chiles
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No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
Panamanian recipes sound exotic and interesting, dont they?
Wouldnt you like to make real Panama dishes right in your own kitchen?
Can you find suitable ingredients to create authentic meals at home?
Yes! You can find all kinds of the same or similar foods to let you create meals just like those prepared and enjoyed in Panama. Most of the fruits indigenous to Panama can be found in many other areas, including bananas, papayas, oranges, watermelons, passion fruit, pineapples and more.
The vegetables youll need to make authentic recipes include yams, yuca, potatoes, beets, squash and corn.
The corn-based recipes from Panama start with kernels of corn that are cooked and ground to make dough. (This is different than in other countries that start with corn flour.) Panamanians use fresh corn in lunch and dinner recipes, too.
Since Panama is a multi-cultural country, between two land masses, its dishes have been influenced by Caribbean and Latin American countries. Read on, lets cook Panamanian
This is a wonderful corn recipe served in Panama. Its very simple, and celebrates the sweet, gorgeous taste of fresh corn, husk-on.
Makes 18-20 bollos
Cooking + Prep Time: 1 hour 20 minutes
Ingredients:
- 6 husk-on ears of corn, fresh
- 2 heaping tbsp. of polenta
- 1 pinch sugar, granulated
- 1/4 tsp. of salt, kosher
Instructions:
De-husk corn ears. Discard silks. Place husks in bowl with hot water and allow them to soften.
Cut kernels from corn cobs. Puree in your food processor. Then strain them through sieve, getting most liquid from pureed corn.
Place corn puree, sugar, polenta kosher salt in medium bowl. Combine well. Remove husks from bowl of water. Fill them with 2 tbsp. corn each. Roll husks up. Tie ends with twine, then place them in steamer. Continue till all corn puree is used up.
Cover and steam the bollos for 35 to 40 minutes. Serve while hot.
It is a popular breakfast dish, and it is sometimes served at other meals, too. It goes so well when you serve it over white steamed rice.
Makes 4 Servings
Cooking + Prep Time: 2 hours 20 minutes
Ingredients:
- 1 x 8-oz. can of tomato sauce, low sodium
- 1/4 cup of sauce, sofrito
- 1 small packet of sazon seasoning blend
- 1/2 tsp. of oregano, dried
- 1 tbsp. of adobo seasoning
- Salt, kosher, as desired
- 2 lbs. of stew meat, beef
- 2 cups of potatoes, peeled and cubed
- 1 cup of water, filtered
Instructions:
Combine sofrito sauce, tomato sauce, adobo seasoning, sazon seasoning blend, salt and oregano in large sized pot. Simmer on med-low for five minutes.
Add the stew meat. Cook till browned evenly. Add and stir in enough water to barely cover the meat. Cover pot. Simmer for an hour or so.
Add the potatoes. Cook for 25 minutes to 1/2 hour, till potatoes have become tender. Serve.
It is a traditional side dish for breakfast or lunch in Panama. Its simple to make, just by frying slices of ripe plantains in oil.
Makes 4-6 Servings
Cooking + Prep Time: 50 minutes
Ingredients:
- 4 green plantains, unripe, large
- 4 cups of water, warm
- Salt, kosher, as desired
- 2 cups of oil, vegetable
To serve: ketchup
Instructions:
Pour four cups water and 1 tbsp. kosher salt in large sized bowl. Set it aside.
Cut ends from plantains. Cut lengthways and slit through the peel. Beginning at the slit, pry the peel off.
Cut the plantains crossways in pieces of 1 thickness. Place in medium bowl with lightly salted, warm water. Allow to sit for 18-20 minutes.
Heat 1/2" of oil in heavy skillet on med. heat till oil sizzles when you add a small piece of plantain. Remove the pieces of plantain from water. Fully blot dry.
Place plantains in oil, without crowding them. Turn occasionally while frying till they are tender and just starting to turn a golden color, about five to seven minutes.
Remove plantains with tongs to work surface. Spray glass tumbler bottom with non-stick spray. Flatten plantains gently till they are 1/4-inch thick. Slide glass from plantains.
Return flat plantains to the oil, on med. heat. Turn occasionally wile frying till golden brown, three to four minutes.
Transfer plantain pieces to plate lined with paper towels. Dont blot them. Sprinkle using salt. Serve promptly, with ketchup, if desired.
This recipe works well for dinner for large families, or family and friends. Its a Latin American style chicken stew with plantains and cassava root. There are many varieties on this dish, but this is a special one.
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