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Volume 6 - December Ethnicities Magazine

December finally arrived, and this month brings for you the last issue of Ethnicities Magazine for this great year 2016. Please enjoy all the interesting topics we have in this issue for you about health, intersting and inspiring stories, about our afropanamanian gastronomoy and more. I invite you to read it from page one till the end, I guarantee you that everything your read will benefit you and all those around you. I want to specially thank our writers that every month send us interesting topics to share with Ethnicities Magazine readership. Please enjoy it and share with your family and friends. HAPPY HOLIDAYS.

December finally arrived, and this month brings for you the last issue of Ethnicities Magazine for this great year 2016. Please enjoy all the interesting topics we have in this issue for you about health, intersting and inspiring stories, about our afropanamanian gastronomoy and more.

I invite you to read it from page one till the end, I guarantee you that everything your read will benefit you and all those around you.

I want to specially thank our writers that every month send us interesting topics to share with Ethnicities Magazine readership.

Please enjoy it and share with your family and friends.

HAPPY HOLIDAYS.

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AFRO PANA FOOD<br />

Panama<br />

For a good part of the Panamanians it is very easy to<br />

recognize, explain and mention more of a traditional<br />

Afro-Panamanian dish.<br />

I have taken the task of doing my own survey and for<br />

many months I have been asking people from different<br />

social classes and with different stories, What is<br />

Afro-Panamanian food? I invariably hear by answer:<br />

rice with coconut, sous, bon, scovitch fish, icing glass,<br />

among others of all the universe of recipes that we<br />

have inherited from our more than 500 years of diaspora<br />

since our ancestors were taken from Africa and<br />

scattered by all mistakenly called “new world”.<br />

AFRO-FINGER-FOOD<br />

OUR CULINARY REVOLUTION<br />

BY ISAAC VILLAVERDE<br />

CHEF / EMPRENDEDOR<br />

isaacvillaverdem@gmail.com<br />

Being in contact with chefs from different countries<br />

and cultures, I realize how difficult it is for our Afro-Panamanian<br />

cuisine at conceptualization level, to be<br />

competitive in a gastronomic world that is moving<br />

towards healthy, low fat, without Refined sugar and<br />

lots of chia and organic ingredients. Usually people<br />

think about eating Afro-Panamanian food on their<br />

“cheat day” or “pig” day.<br />

Coby slider with tumeric mayonnaise.<br />

All of the above generates mixed feelings in me.<br />

On one side is the living memory that is repeated over<br />

and over again in my head, from my grandmother<br />

serving me a plate of rice with white coconut and four<br />

plantain slices to accompany it with a large portion of<br />

beans with pigtail for which used the leather of ham<br />

Smoked leg that is eaten at Christmas and added the<br />

whole bone of that ham to flavor the stew. Just remembering<br />

my soul is happy.<br />

13<br />

Golden fish Rundown.<br />

The counterpart of these feelings is the reality of the<br />

health of many of my relatives, from parents, grandparents,<br />

uncles, cousins suffering of hypertension, diabetes,<br />

obesity and many other chronic diseases, which<br />

today I am more than sure, are related to Lifestyle and<br />

food obviously.

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