In the words of Dr. James Seaman, professor of History, “You cannot know a culture until you know its food.” After digesting these words of advice, I sought to explore Panamanian cuisine. From previous research, I learned that shrimp is a major resource for Panama. So while scavenging around the internet, I searched for an “authentic” Panamanian shrimp meal. I came across a recipe for Seviche, which is a chilled seafood dish popular in Central America. I found the preparation interesting because it did not involve cooking the fish on a grill or stove. Rather, the recipe demands to soak the fresh fish in lemon juice for at least twenty four hours. Apparently, the acid from the lemon juice cooks the meat. In my situation, I used precooked shrimp, so I cannot speak firsthand about this potentially exciting experiment. But I still soaked the shrimp in lemon juice for flavor. After the shrimp/fish is done soaking in lemon juice, it is tossed with vegetables. These include onions, green peppers, diced tomatoes, and lots of parsley. The inclusion of spicy peppers and tomatoes is significant because both of these plants are native to the Americas.
For my side dish, I decided to prepare Tostone, which is a very basic fried plantain dish. Plantains are commonly consumed in Panama and all over Central America because the fruit is widely abundant, can be eaten during any stage of ripeness, and can be prepared for any course. Plantains resemble bananas, except they are larger, stiffer, and much bitterer. The recipe I followed was simple; I cut the plantain into slices, fried them in a pan until they softened, smashed them into disks, and then continued to the fry them.
The overall meal was tasty. The Tostone was my favorite. Cooked during its greenest stage of ripeness, the plantains tasted a lot like French fries, except much better. I read that as the fruit ripens, the flavor enhances. Mine was fairly bland, so I sprinkled it with brown sugar. On the other side of the plate, the Seviche was super flavorful; the chilled aspect of its preparation seemed to intensify the flavors. It almost seems like a salsa, but with shrimp. It was good, but I do not think I will make it again. My wimpy Scandinavian taste buds simply cannot handle the heat.
TOSTONE RECIPE
Ingredients:
· 2 green plantains
· Oil for frying
· Salt
Preparation:
1. Heat the oil to 375 degrees.
2. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
3. Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
4. Remove the plantain slices with a slotted spoon and drain on paper towels.
Tip: Maintain the oil’s temperature.
5. When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
6. Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste
- 2 lbs. shrimp (small)
- 2/3 cup fresh lemon juice
- 6 tablespoons minced onions
- 1/2 cup minced green pepper
- 1/4 cup minced fresh parsley
- 1 large tomato, peeled and chopped
- 1 tablespoon Tarragon vinegar
- 1/2 tsp. oregano
- salt and pepper to taste
http://panamaliving.com/recipes.html
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