Here are a some easy Panamanian recipes for anyone who would like to
try them out at home!
We especially like the hojaldres. :)
Buen Provecho!
Hojaldres (Panamanian fried bread) 2 1-2 cups flour2/3 cup milk 1/3 cup vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 teaspoon baking powderMix all the dry ingredients in a mixing bowl. Combine the milk and oil and with a fork mix well into the dry mix. Knead for 5 minutes until the dough is elastic. Cover and let sit for an hour. Cut in to pieces (2" - 3") and stretch them with your hands and then fry in hot oil until brown. Serve hot sprinkled with cinnamon sugar, regular sugar, honey or syrup.
They are about the thickness of pita bread and the same general shape but about half the size. You can test the hot oil by dropping a small piece of dough in it, if it rises and browns the oil is hot enough.
Patacones (Fried Green Plantain)
3 green plantains
1 teaspoon salt
Oil
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.
Tentacion (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.
Chicha 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!
Arroz 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
cilantro
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 rice 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 cumin.]
Sancocho (Chicken Soup)
1 stewing hen (2-1/2 lb), cut in serving pieces
1 medium onion, chopped
4 Tablespoons cilantro, chopped
1 teaspoon dried oregano leaves
2 Tablespoons green pepper, chopped
2 lbs. ñame (yam), 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 taste. 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. You could also add yucca to this recipe!
Tortilla de Maiz con Queso Blanco (Corn Tortilla with Farmer's Cheese)
2 cup masa (corn flour)
1/2 cup white farmer's cheese (grated)
1 Tablespoon oil
1/4 teaspoon salt
Mix together all ingredients and form into disks 1/2 inch thick and about 3 inches in diameter. Fry in oil on both sides until slightly browned. Serve.
Carimañolas (Stuffed Yucca)
2 lb. yucca (also called cassava)
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 Tabasco to taste
Boil yucca until tender. Mash as you would mash potatoes. 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. Flatten to a circle. Add a tablespoon of meat mixture and form yucca around it and shape into a 3-4 inch roll. Fry in oil until lightly browned.
Yucca Fries
1 pound yucca
1 1/2 cups water
1 tbs. salt
1 1/2 cups oil
Peel yucca, cut in pieces and wash thoroughly. Boil until tender. Let yucca cool.Slice as thick as desired (lengthwise, like french fries). Fry in hot oil until golden brown. Salt and serve hot.
Happy Spring!!
