Bocas del Toro Traditional Meals

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Introduction

Bocas town is on the southeastern tip of Isla Colón. It is the main center on the Bocas del

Toro archipelago, which is on the Caribbean side of Panama, in the northwest, close to

the border with Costa Rica. Note that the town, the archipelago and the province all share

the name Bocas del Toro or simply Bocas. Isla Colón and Bocas del Toro town are also

referred to as Bocas Isla.

Bocas del Toro is unmatched by their areas of forests, virgin forests and calm seas, with

its diversity of species, many of them endangered, can be described as a land of

contrasts.

Bocas del Toro is distinguished by its Caribbean style dishes, delicacies from the sea with

his point that only the people can do to the beat of calypso, soca, polka or Maypole. Its

most outstanding dishes we mention the pickled fish, Rice and Beans (rice with coconut

and beans), Ron Don (fish soup with coconut milk), cod with akke or calalloo (spinach) is a

culinary delight, One Pat (coconut rice, dried fish and shrimp and chili chombo), Scobich

(fish with vinegary onions chopped hot pepper) sauce Octopus Caribbean (coconut),

stuffed fish, a hearty soup called fufu, finely ground beef patties and baked bananas

called Patty and mature the famous 'Plantin Tat', bragada, torrejitas cod, among the most

beloved desserts are the Yanny keke (coco bread), Pan Bon (Easter tradition) , sweet

cassava, sweets of raisins or pineapple pie and homemade ice cream, delicious dishes

which are complemented by drinks like Saril, ice inglas (seaweed shake) and lemonade

with ginger.

Traditional Meals of Bocas del Toro

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Traditional Meals of Bocas Del Toro

THE PATTY

It is a pie filled with meat, which is well known in Bocas del Toro and is consumed daily by

thousands of Bocas.

Ingredients:

floursaltbutterstale breadground beefoniongarlicspiceshot pepper (aji chombo)

Procedure:

First you make the dough, salt, butter and water, then allowed to stand for several

minutes while in a pot to cook the meat with onion, stale bread, hot pepper (ají chombo)

and spices to taste, once ready should grind meat. After that the dough is cut into small

pieces with a rolling pin is pulled and filled with meat mixture. After filling the dough, and

closes with a fork spins at the edges into the shape of pie, are placed in the oven until

golden brown and ready to serve.


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THE PLANTIN TAT

El plantin tat is a pie similar to the Patty just that instead of meat filling, it is a filling of

ripe plantain.

Ingredients:

FlourSalButterripe bananared dye plantsugarvanilla

Procedure:

Knead the flour with butter, salt and water is allowed to stand while the dough in a pot to

cook the ripe banana mashed with a fork before you add the sugar, vanilla and food

coloring if you want a nut about nutmeg or cinnamon, boil it until it forms a paste.

After that the dough is cut into small pieces with a rolling pin is pulled and filled with a

mixture of plantain. Once the dough is filled and closed, put a fork spins at the edges into

the shape of pie and a little prick with a knife to vote steam.

Place in oven until golden and ready to serve.


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RON DON

Rondón also has its etymology: it is a stock that is supposed to be

eaten a little, that is to run down, hence its name. This is the Bocas

dish par excellence, a white juice, thick, with flavors of tropical

forest. May accompany a cold beer, or if preferred, with a white

wine.

Ingredients:

3 coconuts2 coriander leaves5 sweet peppers or 1 green pepper1 hot pepper10 green bananas2 pounds yuca2 pounds otoe2 pounds Dachine2 pounds ñampí2 green plantains, 1 for domplín1 fruit bread1 / 2 cup flour3 pounds of fish, it is better if snapper, which has tougher meat

Procedure:

Coconuts are grated, the end is added a half liter of water to bran, expresses it in a pan

or pot large enough. Put the milk to boil for 5 to 7 minutes with their chopped seasonings

and salt. Then you add the vegetables are harder to cook, which are bananas, otoe and

Dachine. When these vegetables are half cooked add the vegetables are still missing.

Also throw the domplines and hot pepper without cutting. After putting the fish will

gradually, and go bathing in coconut milk. It is left for another 5 minutes, flip the fish and

leave for 5 minutes. Then cover and remove from heat. Serve it hot.


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DOMPLIN DE PLATANO

Grate the plantains, mixed with a little flour and little water. Are taken several domplines

of a banana, you can do it in longer shape, and put it to cook in a pot of boiling water for

5 to 10 minutes with the pot covered.

CHOCAO PANAMEÑO

El Chocao panameño is a dessert enjoyed by the Panamanian black population, especially

the living areas of the province of Darién, Bocas del Toro, Colon.

Ingredients:

6 ripe platains1 cake1 coconut grated (2 cups coconut milk)1 piece of ginger1 tsp saltHoney or sugar to taste

Procedure:

Peel the plantains, split them in half lengthwise and core.

Bring to a boil in coconut milk.

Mash the plantains and add the sliced ginger, salt and sweet.

Allow to cook until dry.


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Serve hot in dessert dishes with coconut cream on top.

FUFU

Fish fried in coconut milk, served with vegetables, and plantains as well as yuca. Also

served with hot sauce.

Ingredients:

FishOilCoconut milk

TORREJITAS DE BACALAO

Ingredients:

2 -1 / 2 cups of cod, previously desalted, cooked and crumbled1 onion, chopped1 / 2 cup chopped parsley1 / 2 cup chopped scallions2 chopped green peppers1 teaspoon of minced hot pepper (ají chombo) or hot sauce1 teaspoon curry powder1 / 2 teaspoon black pepper


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4 cups water5 -1 / 2 cups flour2 Tbsp + 2 tsp baking powderoil

Procedure:

In a medium bowl place shredded fish, onion, herbs, peppers, hot pepper, curry,

pepper and water. Stop lying at least two hours or overnight in refrigerator.

Add the flour and baking powder to the mixture and mix to a fairly thick paste.

Drop in spoons in hot oil and fry until golden brown. Drain on paper towels and

serve delicious cakes.Deje caer en cucharas en aceite bien caliente y fría hasta

que estén doraditas. Escurra en papel toalla y sirva las deliciosas croquetas.

PULPO CON COCO

Ingredients:

4 packs of about 10 oz. octopus2 packages frozen coconut milk

Procedure:

Take a pot, place the two packages of frozen coconut milk over the octopus. To that they

add a little water and boil. Then, when everything is melted, including the coconut milk

and octopus, add salt and pepper to taste, Chinese sauce (soy sauce), onion, garlic. Later

add mustard and cook for about two hours and the dish will be ready to be tasted.

PAN BON, TRADICIÓN DE SEMANA SANTA


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Top view of a Bon, you can appreciate the decorative crown that shines on the red bark

Bon is a very typical bread Afro-Caribbean community in Panama. It was precisely in the

Afro-Caribbean Trade Fair which is held every year.

Bon is prepared and eaten mainly at Easter, it is said to represent Jesus broke the bread

at the Last Supper. This tradition came to Panama from, originally from England.

However, before reaching our isthmus, bon stopped in the West Indies which were

colonized by the British, including Jamaica and Barbados. As many of these islands were

uninhabited as a result of the extermination of the Indians by the Spanish and later by

the British, many African slaves were brought to this land to be occupied in the cultivation

of sugar cane and other agricultural items.

Bon ingredients are flour, butter, yeast, candied fruit, raisins, cinnamon, vanilla, nutmeg,

cheese and ground orange peel or other citrus. These ingredients result in a

hemispherical pan, as 6 inches in diameter and significant, which externally has a bright

reddish brown and similar to molasses. At the top is placed a piece of crown-shaped mace

or any other design that you want the butler, in some cases a cross. Internally, the bread

has a color and consistency similar to whole wheat bread. Stand raisins and fruit pieces,

making each bite a different experience. The taste is not very sweet, as part of the

attraction is the slightly sour - sour citrus mainly given.


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Inside the bon there can be seen the little raisins and other fruits

that are added to the mixture


Bocas del Toro Traditional Meals

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