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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:

flour
salt
butter
stale bread
ground beef
onion
garlic
spices
hot 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.

Traditional Meals of Bocas del Toro

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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:

Flour
Sal
Butter
ripe banana
red dye plant
sugar
vanilla

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.

Traditional Meals of Bocas del Toro

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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 coconuts
2 coriander leaves
5 sweet peppers or 1 green pepper
1 hot pepper
10 green bananas
2 pounds yuca
2 pounds otoe
2 pounds Dachine
2 pounds ñampí
2 green plantains, 1 for domplín
1 fruit bread
1 / 2 cup flour
3 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.

Traditional Meals of Bocas del Toro

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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 platains
1 cake
1 coconut grated (2 cups coconut milk)
1 piece of ginger
1 tsp salt
Honey 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.
Serve hot in dessert dishes with coconut cream on top.

Traditional Meals of Bocas del Toro

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FUFU

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

Ingredients:

Fish
Oil
Coconut milk

TORREJITAS DE BACALAO

Ingredients:

2 -1 / 2 cups of cod, previously desalted, cooked and crumbled

1 onion, chopped
1 / 2 cup chopped parsley
1 / 2 cup chopped scallions
2 chopped green peppers
1 teaspoon of minced hot pepper (ají chombo) or hot sauce
1 teaspoon curry powder
1 / 2 teaspoon black pepper
4 cups water
5 -1 / 2 cups flour

Traditional Meals of Bocas del Toro

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2 Tbsp + 2 tsp baking powder

oil

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. octopus

2 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

Traditional Meals of Bocas del Toro

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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.

Traditional Meals of Bocas del Toro

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Inside the bon there can be seen the little raisins and other fruits
that are added to the mixture

Traditional Meals of Bocas del Toro