Half a day of history,instruction, conversation and grazing. A must do for learning how to use those exotic-strange 
looking vegetables in the market!
It has been stated that most Panamians consume less meat protein daily then the average American housecat. They, like most of the peoples of lower America, have existed on a primarily vegetarian diet for millennia. So this fact makes it easy to present a class oriented towards lacto ovo gourmets even though we added a little fish to some constructs you don’t need to use any animal protein at all.
The dietary transition from homemade/unrefined to convenience/refined foods is just beginning to evolve in Panama. Starch like tubers, vegetables and fruits are still culinary benchmarks yet to be supplanted by the darlings of global agribusiness, GM corn and soy, and their minions of feedlot dependant livestock. This may be one of the few opportunities you’ll ever have to experience a culture’s diet before its iconic dishes become ossified vestigial tokens only served at holiday rituals and celebrations. Our class will discuss the major and minor starches used to make the fritter-turnover matrix for many enduring Panamanian constructs like Carimanolas, Alcapurrias, Tamals, Tamales, Empanadas and Aranitas.
In class we’ll actually harvest and prepare Yucca, Otoe and Chayote from the Three Sisters garden. We’ll then c
onstruct various culinary archetypes using Name, Corn, Banana, Flour and Sweet Potato, several Plantains guises like Tostones, Patacones, Tachinos and Tentacion, numerous Arroz presentations including Paellas, Casseroles, Fried Rice’s and Desserts. A selection of Caribbean dishes embracing Curry Roti, Pattys, Sancochos, Chow Miens, Gandules, Lentil and Bean constructs will also be formulated. Then finally we’ll set the table with a sampling of flavorings, condiments and sauces including Recaito, Alcaparrado, Chimichurri and Aji Chombo along with Sofrito and Encurtido.
