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Panamanian cuisine is a mix of Spanish, Indigenous, and African techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking.
Common ingredients in Panamanian food are maize, rice, wheat flour, plantains, yuca (cassava), beef, chicken, pork and seafood.[1][2]