Panamanian gastronomy 

Panama's cuisine is the result of historical influence in the country by the Amerindian, Spanish, African and Afro-Caribbean cultures. It is characterized by high consumption of rice in various forms and preparations, as well as soups,  the most popular of which resemble stew. Other ingredients are corn, bananas, chicken  meat, fish and seafood, with which various dishes and fried foods are prepared. The roots and tubers have dominance in the diet of Panama, highlighting cassava, yams, nampi; the taro and potato are less popular. Despite the small size of the country, the great cultural diversity of the isthmus to identify some regional variations. In Panama, for breakfast, fried foods are common, including corn tortillas, fried cassava, beef and pork. For lunch, we almost always eat rice with meat and vegetable stews or soups. For dinner you can eat something a little lighter and easier to cook.