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To make cane honey, start by selecting fresh, mature sugarcane. Peel and crush the stalks to extract the juice, then strain it through a fine sieve or cheesecloth to remove fibers and impurities. Pour the strained juice into a large pot and bring it to a vigorous boil, skimming off any foam or residue that rises to the surface. Once impurities are removed, reduce the heat to medium and continue simmering, stirring occasionally, until the liquid thickens and darkens to a deep amber or brown color. To check for readiness, drop a small amount onto a cold plate if it holds its shape and doesn’t spread quickly, it has reached the right consistency. Let it cool slightly before pouring into sterilized glass jars for storage. Keep in a cool, dark place to preserve its rich flavor.

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Panama is known worldwide for producing high-quality coffee, especially the famous Geisha variety. The process begins when coffee beans are harvested in the highlands of Chiriquí. Afterward, they are carefully selected and washed to remove impurities. Then, they are sun-dried and later roasted at different levels to enhance their flavors. Finally, the coffee is ground, packed, and shipped to various markets, making it a top-quality export product.

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 The Delicious Cocada Panameña: A Traditional Coconut Treat. By Milagro Rodríguez

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 The Delicious Cocada Panameña: A Traditional Coconut Treat. By Milagro Rodríguez

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Cocada Panameña is a beloved traditional sweet in Panama, often enjoyed during holidays and celebrations. It is made from fresh coconuts, sugar, and sometimes a pinch of salt, offering a delightful coconut flavor with a chewy texture. The coconuts are harvested from local farms, where they are grown and carefully collected once mature. After harvesting, the coconuts are cracked open, and the flesh is grated to create fine coconut shreds. The grated coconut is then mixed with sugar, and a pinch of salt is sometimes added to balance the flavor. The mixture is placed into a pot and cooked over low heat, with it being stirred regularly to avoid burning. Once the mixture is properly cooked, it is allowed to cool, and as it cools, it thickens and becomes sticky. The cooled mixture is shaped into small portions or molded into bite-sized pieces, which are then packaged for sale. Cocada Panameña is widely appreciated for its rich coconut flavor and chewy texture, and it is often shared with family and friends during special occasions, making it a timeless and beloved treat in many Panamanian households.

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Cerveza Panamá is one of the most popular beers in the country and is proudly produced by Cervecería Nacional in Panama City. The production process involves six main steps, all carefully controlled to ensure quality and flavor.

First, the barley grains are soaked, allowed to germinate, and dried. Then, they are crushed in a mill to break them down and prepare them for the next stage.

In the third step, the crushed grains are mixed with hot water, and the mixture is heated to extract sugars. After that, the liquid wort is separated from the grain in a lauter tun.