Travelling is a choice we make and the path we choose. I have been blessed to have the opportunity to travel for work as well as pleasure and each is special. It is one of the best educational experiences a person can have.
Most recently, I was able to sneak in a visit to Panama to see one of the engineering wonders of the world, the Panama Canal, and, of course, to learn about its people, culture and food.
The Panama Canal is one of the largest and most difficult engineering projects ever undertaken, started by France and finished by the United States. It is basically a shortcut for ships traveling between the Atlantic and Pacific oceans, avoiding the lengthy and dangerous route around the southern most tip of South America.
Panama Canal
Panama is a land straddling two continents. The Panamanian cuisine is a mix of Latin American and Caribbean flavors. Common ingredients are seafood, chicken, beef, corn, rice, yucca, wheat flour and plantains!
Plantains are a staple of Panamanian cooking. What intrigues me is how they prepare their fried plantains; they are cut, boiled, smashed and fried. In the Embrera Quera community, located at the mouth of the River Gatun, we enjoyed this beautiful lunch (below) of fried tilapia with plantains, all beautifully wrapped in banana leaves.
Fried Plantains
One of the best restaurants in Panama City is Fonda Le Quo Hay (translation “What There Is”) by celebrated Chef Jose Carles. There, we dined on Caribbean-Style Shrimp with Fried Plantains and Parsley Salad (below). Outstanding!
Caribbean-style shrimp with fried plantains and parsley salad
Another spectacular dish is the Escabeche Sea Bass (below) which is sea bass marinated and cooked in an acidic mixture and colored with pimento. And, of course, served with fried plantains.
Escabeche Sea Bass with fried plantains
And the Panamanian people…. They are so warm and hospitable, making you fall in love with love with Panama.