In Panama there are many traditions that are followed during the Christmas holiday. However, it depends on what part of the country you are from, and the race/group ethnicity that you identify with (e.g. West Indian, African, Spaniard, Asian, Indian).
These are some commonalities that I remember fondly.
Dessert is fruit cake.
The tradition every January was to grind the crystalized fruits, add them in the largest glass jar we had, add raisins and currants, and pour brandy, port wine and rum over the entire mixture ensuring that the whole thing in submerged. The jar would be sealed tight and stored in the pantry for the entire year so as to be ready for Christmas.
Then on “baking” day, we (the kids) would stand to the side waiting for the “go-ahead” to enter the kitchen and get the bowl with the leftover cake batter and enjoy the flavors of the sweetness of the batter mixed with the rum flavored fruits.
Of course, those who do not like fruit cake can eat vanilla pound cake on Christmas.
I still maintain the tradition of the fruit cake to this day. I have two 3-gallon glass jars that are kept full of fruits soaking in rum at all times. One jar of fruits is two years old, and no, it will not spoil because the rum preserves the fruits.
Fruits were also served for “good luck” – from apples to grapes to pears. You would also find nuts throughout the house – mostly walnuts, Brazil nuts, and hazelnuts.
And on January 6th, “Kings Day” (Dia de los Reyes) we would roast wieners and marshmallows over a fire fueled by Christmas trees!
Ron Ponche (Panamanian Eggnog)
Homemade eggnog and sorrel (hibiscus flower) with ginger are two traditional Christmas drinks in Panama.
The eggnog was simmered on the stove for hours to get the right consistency and “cooking the eggs” was not an issue. December 24th is National Homemade Eggnog Day. This is my recipe for a spiked eggnog (Ron Ponche).
The sorrel had a lot of ginger and sugar. Those with a West Indian heritage, added cinnamon and cloves to their sorrel. My preference is just ginger and no spices.
Ingredients
- •6 large eggs
- •2 egg yolks
- •148 ml (½ cup + 2 tablespoons) granulated sugar
- •Pinch (¼ teaspoon) salt
- •946 ml (4 cups) whole milk
- •5 ml (1 teaspoon0 vanilla extract
- •2.5 ML (½ teaspoon) fresh grated nutmeg, plus extra for garnish
- •118 ML (½ cup) brandy or dark rum
- •Cinnamon sticks
Preparation
In a heavy saucepan (no heat), whisk together the eggs, yolks, sugar, and salt.
Stir in milk, one half cup at a time, blending well after each addition. Add vanilla and nutmeg. Heat slowly, over lowest possible heat, stirring constantly, until it thickens and coats the back of the spoon, for about half hour. (Note: Make sure not to allow to boil to prevent it from curdling.)
Remove from heat and pour eggnog through a fine mesh strainer and into a large bowl. Stir in rum. Let cool for 10 minutes and using a funnel, slowly pour into a gallon bottle and store in the refrigerator to chill preferably overnight, or at least 4 hours.
Serve garnished with a cinnamon stick and some fresh grated nutmeg.
