Plantain is considered a safe and healthy food because no pesticides or insects can penetrate its thick peel. Ripe plantain is seen as a tempting treat, and our recipe for ripe plantains is a favorite among Creole recipes.

Mamallena is how we call bread pudding, a universally popular dessert. This recipe finds a good use for stale bread, which is soaked, squeezed dry, mixed with other ingredients to form a dough and baked.

The stew is boiled in a large pot with all the ingredients. The long list can include varieties of meat, corn, carrot, green plantains, potatoes, ripe plantains, squash, taro, yam, green bananas, sweet potatoes, pear squash, American taro, parsnips, ocumo, the tuber of arrowleaf elephant ear, spices (pepper, cumin), legumes (beans, pigeon peas) and vegetables (onion, garlic, cilantro, celery, sweet pepper and more).

One of the most popular ways to eat Creole chicken in the province of Veraguas is cooked in "colored-style stew," which can be found on any menu in Creole restaurants that serve typical Panamanian food. It is commonly served with rice, pigeon peas, slices of ripe plantain and salad.

To discover the gastronomy of Veragüas, the only province bathed by two seas, is to learn part of its history, which has been forged over the years. Among the traditional dishes you can enjoy are chicken stew, Creole chicken stew, thick pork and pea stew, grilled tortilla with white cheese and fried Creole eggs, beef steak with onions and pork sausage.