Food, traditions, costumes, and culture

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Comment by Nedelka on May 1, 2009 at 9:15pm

salto El Zumbón
(water fall)

It is located in the "Quema" river, district of "Tonosi" in the province of "Azuero"
You can get there alongside the "Maracas-Tonosi" route, or taking the entrance to the Mine project "Cerro Quema".
In the rainy season you get 2 water falls, and during the dry season (Summer) you get just one water fall.

Below the water falls rests what I like to call a deep, fresh water kind of swimming pool!!! (the place is just beautiful, serene, quite and not many people go there, so it is perfect to relax and enjoy the place)
You may be able to look it up in Google image.
See you soon and enjoy beautiful "Boquete!!!"

Comment by Nedelka on March 24, 2009 at 10:10pm

Patacones recipe/Enjoy it!! (I love this particular recipe because it came from my mom, and it turns out so good when you follow the instructions)

The "tostones", or better well known as "Patacones" in Panama, are a very delicious deep fried dish Panamanians enjoy everyday. You can have "patacones" any time, however, many Panamanians enjoy them for breakfast. You can accompany them with "bistec" or "huebos Estrellados" (beef steak or deep fried eggs)

Many Latin-American countries share this dish, specially in the Caribbean region.

You need to find a green "plátano" at the supermarket (not green bananas) Just tell people you need to make "patacones" and they will tell you the right plantain you need.

Ingredients you'll need: 1 green "plátano" (this recipe is for one person)
3 cups of oil
A little bit of salt
1 "*batea"(or cutting board)
1 round, small, pebble type stone that you can hold in your fist, or any other instrument you can use to press the "platanos" with.


Preparation: Take the skin off the "platano". (put some cold cooking oil in your hands before you peel the "platano" to avoid any stains in your hands, and to avoid the sticky residue the "platano" leaves. Cut off both ends of the "platano"
and make a small cut from one to the other end of the "platano". Use your hands to separate the "platano" peel from the "platano" (this may be a little bit harder at the beginning, however, after the 2nd or third attempt you will be an expert)

Heat the oil, making sure it is not to hot, and preferably in a deep frying pan. ("patacones" will cook evenly if completely cover with oil)
Cut the "platano" across, in big chunks, (about an inch thick)
Fried the "platano" chunks in one side for about 5 minutes, and then turn and fried for 5 more minutes. (make sure the "platano" chunks do not under or over cook. Take the "platano" chunks out of the oil, and let it cool down.

Put the "platano" chunks one by one on top of the "vatea" and press down on them with the stone. (If they crumble it means the inside part did not cook well) if they are perfect, you get something that looks like a perfect round cookie)

You can add salt at this point, or wait until you serve them.
Refry them again in the hot oil until they are crispy, (to your taste)

*Batea is a traditional, Panamanian recipient made of wood, that has many uses. (If you have not seen one, go to Google image and you'll see many styles).

Comment by Nedelka on February 28, 2009 at 4:50pm

Did I say; “I love cooking”? Let me correct that. I love good cooking, gourmet cooking, traditional cooking, all around the world cooking!! (By no means, I am not an expert cook, however, I am an expert taster, and I can pretty much tell of great cooks, and I happened to find one, 1 year ago, and she happens to be a a Panamenian women!!! Her name is Chef Melissa De Leòn, and I hope you visit her Blog and website. (I get so hungry just looking at her website, and believe me, I know about delicious, old fashion, traditional, Panamenian cousine, and in general, about good food)

Welcome Melissa!!!

Comment by Allan Pitti on December 29, 2008 at 6:17am

I like this, as have some videos of dances will add....