Ready for a culinary adventure to Panama's Caribbean coast?  We asked Sandra at Panama Journeys about her favourite dish from Panama and the Panama Plantinta came out on top. 

Let's whip up Plantinta – a green plantain and squid ink stew that’s as bold as it is delicious. Grab your apron, and let’s get cooking with a side of humour!

Let’s set the mood to cook this marvellous dish Panama Plantinta.
Set your speaks to play Panameño vida mia

Ingredients Panama Plantinta:

• Green plantains (the green warriors of our dish)
• Squid ink (the secret dark magic)
• 1 onion, chopped (the tear-jerker)
• 4 cloves garlic, minced (the flavor bomb)
• 1 bell pepper, chopped (red, green, or yellow – dealer's choice)
• 2 tomatoes, diced (the juicy jokers)
• Oil (for frying and sautéing – the liquid gold)
• Salt and pepper (the dynamic duo)
•  Fresh cilantro (the green garnish)

Preparation Panama Plantinta:

1.  Peel and Prep: Start by peeling those green plantains. Cut them into bite-sized pieces. Fry them in hot oil until they’re golden and crispy – kind of like plantain nuggets. Drain and set aside.
2. Sofrito Symphony: In a large pot, heat some oil over medium heat. Toss in the chopped onion, garlic, bell pepper, and tomatoes. Sauté until they’re soft and fragrant, making your kitchen smell like a tropical paradise.
3. Ink It Up: Time to get inky! Add the squid ink to your sofrito, stirring well. Let it cook over low heat, blending those flavours into a dark, delicious concoction. It might look like a culinary science experiment, but trust the process!
4. Plantain Party: Add your golden fried plantains to the pot. Stir them into the inky stew, letting them soak up all that flavourful goodness. Keep cooking on low until the plantains are tender and taste like they’ve been kissed by Caribbean sunshine.
5. Season and Serve: Season with salt and pepper to taste. Just before serving, sprinkle a generous handful of fresh chopped cilantro on top. It’s the green crown on our dark masterpiece.

Plantinta is a flavour-packed tradition from Panama’s Colón region, rich with cultural and culinary vibes. Serve it hot, with a side of white rice and a fresh salad. It’s the perfect dish for celebrating life, flavor, and a bit of kitchen fun.

So go on, dig in, and let your taste buds dance to the Caribbean beat!

Book your next group trip to Panama to enjoy this dish in it's natural habitat!

Our DMCs can assist with accommodation, (gala) dinners, meeting rooms, transport, team building and other options you need for your event