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Introduction

Bocas town is on the southeastern tip of Isla Coln. 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 simpl also referred to as Bocas Isla. Bocas del Toro is unmatched b their areas of forests, virgin forests and calm seas, with its diversit contrasts. Bocas del Toro is distinguished b its Caribbean st le dishes, delicacies from the sea with his point that onl the people can do to the beat of cal pso, soca, pol!a or "a pole. Its most outstanding dishes we mention the pic!led fish, Rice and Beans #rice with coconut and beans$, Ron %on #fish soup with coconut mil!$, cod with a!!e or calalloo #spinach$ is a culinar delight, &ne Pat #coconut rice, dried fish and shrimp and chili chombo$, onions chopped hot pepper$ sauce &ctopus Caribbean soup called fufu, finel ground beef patties and ba!ed 'cobich #fish with vinegar of species, man of them endangered, can be described as a land of Bocas. Isla Coln and Bocas del Toro town are

#coconut$, stuffed fish, a heart

bananas called Patt and mature the famous (Plantin Tat(, bragada, torre)itas cod, among the most beloved desserts are the *ann !e!e #coco bread$, Pan Bon #+aster tradition$ , sweet cassava, sweets of raisins or pineapple pie and homemade ice cream, delicious dishes which are complemented b lemonade with ginger. drin!s li!e 'aril, ice inglas #seaweed sha!e$ and

Traditional Meals of Bocas del Toro

Traditional Meals of Bocas Del Toro

THE PATTY

It is a pie filled with meat, which is well !nown in Bocas del Toro and is consumed dail b thousands of Bocas. Ingredients: flour salt butter stale bread ground beef onion garlic spices hot pepper #a)i chombo$

Procedure: ,irst ou ma!e the dough, salt, butter and water, then allowed to stand for several

minutes while in a pot to coo! the meat with onion, stale bread, hot pepper #a)- chombo$ and spices to taste, once read should grind meat. .fter that the dough is cut into small pieces with a rolling pin is pulled and filled with meat mi/ture. .fter filling the dough, and closes with a for! spins at the edges into the shape of pie, are placed in the oven until golden brown and read to serve.

Traditional Meals of Bocas del Toro

THE PLANTIN TAT

+l plantin tat is a pie similar to the Patt ripe plantain. Ingredients: ,lour 'al Butter ripe banana red d e plant sugar vanilla

)ust that instead of meat filling, it is a filling of

Procedure: 0nead the flour with butter, salt and water is allowed to stand while the dough in a pot to coo! the ripe banana mashed with a for! before ou add the sugar, vanilla and food coloring if ou want a nut about nutmeg or cinnamon, boil it until it forms a paste. .fter that the dough is cut into small pieces with a rolling pin is pulled and filled with a mi/ture of plantain. &nce the dough is filled and closed, put a for! spins at the edges into the shape of pie and a little pric! with a !nife to vote steam. Place in oven until golden and read to serve.

Traditional Meals of Bocas del Toro

RON DON

Rondn 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 fla ors of tropical forest. !ay accompany a cold beer, or if preferred, with a white wine.

Ingredients: 1 coconuts 2 coriander leaves 3 sweet peppers or 4 green pepper 4 hot pepper 45 green bananas 2 pounds uca 2 pounds otoe 2 pounds %achine 2 pounds 6amp2 green plantains, 4 for dompl-n 4 fruit bread 4 7 2 cup flour 1 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, e/presses it in a pan or pot large enough. Put the mil! to boil for 3 to 8 minutes with their chopped seasonings and salt. Then ou add the vegetables are harder to coo!, which are bananas, otoe and %achine. 9hen these vegetables are half coo!ed add the vegetables are still missing. .lso throw the domplines and hot pepper without cutting. .fter putting the fish will graduall , and go bathing in coconut mil!. It is left for another 3 minutes, flip the fish and leave for 3 minutes. Then cover and remove from heat. 'erve it hot.

Traditional Meals of Bocas del Toro

DOMPLIN DE PLATANO

:rate the plantains, mi/ed with a little flour and little water. .re ta!en several domplines of a banana, ou can do it in longer shape, and put it to coo! in a pot of boiling water for 3 to 45 minutes with the pot covered.

CHOCAO PANAMEO

+l Chocao paname6o is a dessert en)o ed b the Panamanian blac! population, especiall the living areas of the province of %ari;n, Bocas del Toro, Colon. Ingredients: < ripe platains 4 ca!e 4 coconut grated #2 cups coconut mil!$ 4 piece of ginger 4 tsp salt =one or sugar to taste Procedure: Peel the plantains, split them in half lengthwise and core. Bring to a boil in coconut mil!. "ash the plantains and add the sliced ginger, salt and sweet. .llow to coo! until dr . 'erve hot in dessert dishes with coconut cream on top.

Traditional Meals of Bocas del Toro

FUFU

,ish fried in coconut mil!, served with vegetables, and plantains as well as served with hot sauce. Ingredients: ,ish &il Coconut mil! TORREJITA DE !ACALAO

uca. .lso

Ingredients: 2 4 4 4 2 4 4 4 ? 3 >4 7 2 cups of cod, previousl desalted, coo!ed and crumbled onion, chopped 7 2 cup chopped parsle 7 2 cup chopped scallions chopped green peppers teaspoon of minced hot pepper #a)- chombo$ or hot sauce teaspoon curr powder 7 2 teaspoon blac! pepper cups water >4 7 2 cups flour
Traditional Meals of Bocas del Toro

2 Tbsp @ 2 tsp ba!ing powder oil Procedure: In a medium bowl place shredded fish, onion, herbs, peppers, hot pepper, curr , pepper and water. 'top l ing at least two hours or overnight in refrigerator. .dd the flour and ba!ing powder to the mi/ture and mi/ to a fairl thic! paste. %rop in spoons in hot oil and fr until golden brown. %rain on paper towels and serve fr-a hasta Aue sirva las deliciosas croAuetas. delicious ca!es.%e)e caer en cucharas en aceite bien caliente est;n doraditas. +scurra en papel toalla

PULPO CON COCO

Ingredients: ? pac!s of about 45 oB. octopus 2 pac!ages froBen coconut mil! Procedure: Ta!e a pot, place the two pac!ages of froBen coconut mil! over the octopus. To that the add a little water and boil. Then, when ever thing is melted, including the coconut mil! and octopus, add salt and pepper to taste, Chinese sauce #so sauce$, onion, garlic. Cater add mustard and coo! for about two hours and the dish will be read to be tasted. PAN !ON" TRADICI#N DE EMANA ANTA

Traditional Meals of Bocas del Toro

To$ %ie& o' ( !on" )ou c(n ($$reci(te t*e decor(ti%e cro&n t*(t s*ines on t*e red +(r,

Bon is a ver t pical bread .fro>Caribbean communit in Panama. It was precisel in the .fro>Caribbean Trade ,air which is held ever ear.

Bon is prepared and eaten mainl at +aster, it is said to represent Desus bro!e the bread at the Cast 'upper. This tradition came to Panama from, originall coloniBed b from +ngland. of these the =owever, before reaching our isthmus, bon stopped in the 9est Indies which were the British, including Damaica and Barbados. .s man islands were uninhabited as a result of the e/termination of the Indians b be occupied in the cultivation of sugar cane and other agricultural items. Bon ingredients are flour, butter, east, candied fruit, raisins, cinnamon, vanilla, nutmeg, cheese and ground orange peel or other citrus. These ingredients result in a hemispherical pan, as < inches in diameter and significant, which e/ternall has a bright reddish brown and similar to molasses. .t the top is placed a piece of crown>shaped mace or an other design that ou want the butler, in some cases a cross. Internall , the bread has a color and consistenc taste is not ver mainl given. similar to whole wheat sour > sour citrus bread. 'tand raisins and fruit pieces, ma!ing each bite a different e/perience. The sweet, as part of the attraction is the slightl

'panish and later b the British, man .frican slaves were brought to this land to

Traditional Meals of Bocas del Toro

Inside t*e +on t*ere c(n +e seen t*e -itt-e r(isins (nd ot*er 'ruits t*(t (re (dded to t*e .i/ture

Traditional Meals of Bocas del Toro