What is calabash style cooking?

Calabash cooking refers to the cuisine and the cooking methods used by the Afro-Caribbean people of Panama and the wider Caribbean. The term “calabash” comes from the gourd-like vegetable native to the Americas that early Africans used to cook in during the era of slavery. Africans arrived in Panama through the Central American isthmus as slaves brought by the Spanish between the early 16th century and the late 1800s.

Calabash cooking is heavily influenced by West African, Spanish, and indigenous Panamanian cuisines. This is attributed to the cultural exchange that occurred between the native communities during the colonial period. This style of cooking is characterized by the use of simple ingredients, bold flavors, and traditional cooking techniques.

Key characteristics of calabash cooking include:

- Use of fresh and locally available ingredients such as coconut, plantains, breadfruit, yams, okra, and spices like thyme, garlic, and habanero pepper.

- Slow cooking methods like stewing, braising, and boiling in clay pots or cast iron cookware to enhance the flavors and tenderness of the dishes.

- Mixing cooking techniques from different cultures such as frying and stewing.

- Unique combinations of flavors and ingredients, such as mixing sweet and savory elements, or using tropical fruits like papaya, pineapple, and mango in savory dishes.

- Extensive use of fresh herbs, spices, and traditional marinades to create aromatic and flavorful dishes.

- Preserving methods like pickling, drying, and smoking to extend the shelf life of ingredients.

- Cooking communal meals on large, outdoor fires or using specialized cooking tools like clay ovens (hornos) and iron cauldrons (pailas).

- Cultural variations within different regions of Panama and the Caribbean, often influenced by indigenous customs, European colonial traditions, and the influx of ethnic communities throughout history.

Calabash cooking holds cultural significance as a way to pass on traditional recipes, techniques, and culinary knowledge from one generation to the next. It represents the resilience, creativity, and cultural exchange that shaped the diverse cuisine of Panama and the Caribbean region.