Passing through Panama, you’ll see how the country has one of the most cosmopolitan culinary traditions in Central America. Compared to the rest of the stops in our series, Panama is a country that boasts a colorful diversity and its national dishes have grown out of this international cross-pollination. Most people would agree that the best thing about Panamanian cuisine is the abundance of fresh fish, which is certainly an essential component that puts Panamanian cuisine in the culinary spotlight. This class will have a heavy focus on seafood, but it would not be complete if we didn’t also make the hearty chicken stew know as Sancocho. Experience the bold regional flavors and learn how to cook some Panamanian favorites!
Recipes:Ceviche, Carimañolas, Patacones, Pescado Frito, Sancocho, Arroz con Coco
Class Type: Series, hands-on cooking class
Class Notes: Learn the unique food flavors from Central America’s most diverse plate!
Owner and director of Ger-Nis International, Nissa Pierson, finds solace in Central American cuisine, more than apt and willing to feast on it on a daily basis (which is unusually due to her distaste for regularity), having spent most of her childhood in Southern California. At 12, she learned love for the land and its people during her time in Nicaragua which in turn played a role in becoming a passionate advocate for fair-trade, organic products. Her other passions include good conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. Contact Nissa