Home Flavors “We have to tell tourists about the history of each our dishes...

“We have to tell tourists about the history of each our dishes to create an experience full of flavor and knowledge”

Chef Leticia Levy

The Flavors section features for this exclusive edition on Colon Province a Chef who knows Colon’s gastronomy, a professional on Afro-Caribbean culinary arts who works daily to strengthen the traditions that have been a cultural legacy of our country for generations. First place winner in the Afro-American category in the Best of the World Gourmand Awards for her book “My Ancestral Recipes and More”, Chef Leticia Levy de Marquez is one of the most important references in Colonense gastronomy and on this occasion, she talks exclusively with The Visitor – El Visitante about the culinary traditions of her province, tourism and all the potential of Colon’s gastronomy.

How did your story and love for Afro-Caribbean cuisine and food in Colon begin?

“My history in Afro-Caribbean cuisine began as a child at the age of 7-8 years, since I was born in the coastal town of Maria Chiquita. I remember how my grandparents taught us to play, we always had little pans to cook with. Together with my friends we sat by the sea to wait for the fishermen to give us the sardines while others piled the rice and gave us the little heads (that’s what the rice was called when it broke a lot). Throughout my childhood my grandmother, my mother and my aunt taught me about our gastronomy, thus my passion for cooking was born.”

At what point you felt that your path was to become a Chef and representative of the ancestral Afro Colonense gastronomy?

“The paths of God are wonderful. When I completed my nursing quotas, my husband, who saw my passion for cooking, asked me “Do you want to study gastronomy?” Very happy, I told him yes, the next day I already had a starting date. This was one of the most beautiful decisions of my life since I was going to become a chef.”

How can we make many of these ancestral Colonense dishes more available to the public and become real tourist experiences where flavor is mixed with history?

“Training, dissemination and orientation are important, they allow us to travel to the knowledge of our ancestral gastronomic history. And it is that these dishes that were prepared by our grandparents with love and dedication, allow us to maintain the culinary tradition, the life of the black man, who transmitted to us the meaning of Afro-colonial food. Providing this historical knowledge of our identity and thus forming links of belonging such as flavors, smells, textures, feelings and Afro-Caribbean and African experiences.”

What are the ancestral dishes that most people don’t know about and that would change the public’s perception of Colon’s food?

“The ancestral dishes from Colon would be: Mancrocho, Locoro, Bollo de jeta, Fufu, Mamita, Guisao, Smoked or Sun-dried Fish, dishes sometimes from da Chin, Jean Fruit in Stew, Sweet and others; Cod with Jaki, Juancho and smoked fish, Dukunu, Badu soup, Mazamorra de Maiz nuevo with meat in the sun, roasted fruit bread and roasted breadfruit or Boiled with cod.”

What does Colon need to develop and enhance its gastronomy in order to reach the place it deserves?

“It is necessary to know more about our gastronomic history and the legacy left by our ancestors, as well as the dissemination in our schools about this part of Colon’s history that is linked to our Antillean and Afro-colonial gastronomy. Likewise, there is a lack of interest on the part of our government authorities in moving Colon forward, showing that our province has a lot to offer in tourism, and gastronomy being a key point in our history. I would close with the need for the entire province to show quality in our products and improve our customer service, key points for comprehensive development.”

How can the ancestral gastronomy of Colon be mixed with tourism to create experiences that leave an unforgettable mark on each visitor?

“It is very important that tourists are told about our gastronomic wealth from the city and the coasts of Colon have. Talking about the history that each of our dishes has and thus leave traces of knowledge and flavor in our visitors. A good example is El Mancrocho, which is a soup that the Congos make when they are eating, that is, when the group goes from house to house singing with a sack or bag or motet to collect food for the soup, which is made with what they are given. which can be meat, fish, chicken, iguana, tails, vegetables, everything is cooked in the pot. Then it is distributed among the Congos. I can also mention the smoking of fish in sun and smoke, a conservation method of our coastal towns.”

What are your three favorite Colonense dishes and your three favorite dishes from other parts of Panama?

“My three favorite dishes from Colon are: One pat, cod with vegetables and potatoes; and rice with coconut and fish. My favorite dishes from other parts of Panama are Rondon, Guacho de melon and the Stewed Chicken with potato salad.

Photos courtesy: Chef Leticia Levy.

Previous articleLa Granja Campo y Aventura, Agrotourism Paradise with a Variety of Environments and Activities for All in Colon
Next articleMichael Chen: Discover the Secret Ingredient that Makes Colon Province an Unforgettable Destination

LEAVE A REPLY

Please enter your comment!
Please enter your name here