This Shavuot, try a typical Panamanian menu. Our cuisine has a big influence from the Caribbean and tropical ingredients are very present in our preparations. Most of these ingredients can be found in your regular supermarket or in Latin (or Asian) specialty food markets.
This dish has a lot of influence from our Afro-Antillean cuisine, developed by workers brought from the Caribbean Islands to work in the construction of the Panama Canal in the early 20 Century.
This is a classic staple in Panamanian cuisine. The rice cooked in the coconut milk is aromatic and creamy. We also use Pigeon Peas in this recipe (other names are: gandul, guandú, or tropical green pea), which pairs perfectly with the coconut milk.
MORE: 25 Desserts for Shavuot
The more ripe the plantain is, the better! Traditionally the plantain is fried in this recipe, but in this version we are braising them, to avoid heavy frying.
This crumble is filled with bold tropical flavors.
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