One of the little surprises of living or travelling in Panama is discovering that “vegetables” does not mean exactly the same thing here as it does in Canada, the United States or Europe.
Panama has an incredible variety of fresh produce, and local markets can be spectacular. Tomatoes, onions, peppers, cabbage, carrots, yucca, plantains, squash, cucumbers, potatoes and leafy greens are generally easy to find. In fact, some vegetables and root crops that feel exotic to northern visitors are completely ordinary here.
But then you go looking for something you consider completely normal, only to discover that it has apparently vanished from the planet.
This is especially noticeable if you are cooking Western style meals.
Broccoli is available, but it can be surprisingly inconsistent
Broccoli isn't rare in Panama, but it is one of those vegetables that can be much less dependable than you might expect.
Large supermarkets usually carry it, particularly in Panama City and the bigger towns. Outside the major urban centres, however, you may find yourself looking at a vegetable display containing ten varieties of squash and wondering where the broccoli went.
And when you do find it, the quality can vary considerably depending on the season and the supermarket.
Brussels sprouts: welcome to the treasure hunt
Brussels sprouts are probably one of the better examples of a vegetable that can be difficult to find regularly.
They aren't a major part of traditional Panamanian cooking, so supermarkets don't necessarily maintain a constant supply. You may occasionally find them in larger, more upscale supermarkets, but they aren't something you should assume will be sitting beside the cabbage every week.
If you are planning Christmas dinner in Panama and absolutely require Brussels sprouts, start looking early.
Asparagus can be expensive and unpredictable
Fresh asparagus exists in Panama, but it is not necessarily an everyday vegetable.
Because asparagus is more associated with imported and higher-end produce, it can be relatively expensive compared with locally grown vegetables. Availability can also vary considerably.
In Panama City, your chances are much better. In smaller towns, you might have to check several supermarkets.
And don't be surprised if one week you see beautiful asparagus and the following week there isn't a spear in sight.
Celery is available, but not always beautiful
Celery is generally available, particularly in larger supermarkets, but it isn't necessarily as abundant as it is in North America.
The heat also isn't exactly celery's best friend. You can encounter stalks that have clearly had a difficult journey before arriving at the vegetable shelf.
For cooking, however, it is usually possible to find it.
Cauliflower can disappear
Cauliflower is another vegetable that you can normally find in larger supermarkets but shouldn't assume will always be available.
It is considerably more common in Panama City and affluent areas than in small interior towns. When fresh cauliflower isn't available, frozen cauliflower can sometimes be the easier option.
This is particularly relevant for anyone following low-carb or keto diets, because cauliflower rice isn't nearly as straightforward to obtain everywhere as it is in North America.
Kale is not exactly a Panamanian superstar
If you arrive in Panama expecting the enormous bags of kale found in Canadian and American supermarkets, you may be disappointed.
Kale exists, but it is far from being one of Panama's dominant leafy greens.
Panamanian cuisine has its own selection of leafy vegetables, while other greens such as mustard greens, Chinese greens and various local leaves may appear depending on the market.
In Panama City, health food stores and larger supermarkets have made kale easier to find, but in smaller communities it can be surprisingly elusive.
Zucchini is available, but don't take it for granted
Zucchini is common enough that you will normally encounter it in supermarkets, but it isn't necessarily as universally stocked as it is in Canada.
Interestingly, Panama has an enormous variety of squash and pumpkin-like vegetables, so the vegetable section can look completely different from what a North American shopper expects.
You may not find your familiar zucchini, but you will probably find something else that looks like it belongs in a prehistoric vegetable garden.
Green beans can be hit and miss
Fresh green beans are available, but quality and availability can fluctuate.
You may find excellent ones in a major supermarket and then encounter a week when the selection is disappointing. Frozen green beans are therefore worth considering if you're staying in Panama for an extended period and cook regularly.
Fresh peas are surprisingly difficult
This is one of the vegetables that can really make a Canadian wonder what happened.
Fresh green peas are not a staple vegetable in Panama.
Frozen peas are much more practical, while canned peas are also common. If you're imagining buying a bag of beautiful fresh peas at a roadside vegetable stand, your chances aren't great.
Fortunately, Panama has plenty of other fresh produce to compensate.
Artichokes are definitely not everyday shopping
Fresh artichokes are another vegetable that can be difficult to find consistently.
You may see them in premium supermarkets, particularly in Panama City, but they are not something you can reasonably expect to find in an ordinary supermarket in every part of the country.
For most Panamanians, there are considerably easier vegetables to put on the dinner table.
Leeks can require some hunting
Leeks are available, but they're another example of a vegetable that is much more common in international supermarkets than in small local grocery stores.
If you're making French or European recipes that call for large quantities of leeks, you may have to visit a bigger supermarket or specialty food shop.
Mushrooms are a strange one
Mushrooms are technically not vegetables, but they deserve an honourable mention because they can be surprisingly different from what you're accustomed to.
Basic white mushrooms and sometimes portobellos are usually obtainable in larger supermarkets. But if your recipe calls for shiitake, oyster mushrooms, enoki or other specialty varieties, availability becomes much more unpredictable.
Panama's tropical environment is fantastic for many things.
It is not necessarily fantastic for keeping a giant display of delicate imported mushrooms sitting around.
The bigger surprise: Panama has vegetables you've probably never cooked
The funny thing about vegetable shopping in Panama is that the problem isn't really a lack of vegetables.
Quite the opposite.
Panama has an extraordinary selection of tropical vegetables, roots and tubers that may be unfamiliar to visitors.
Yucca is everywhere.
Plantains are everywhere.
Ñame is common.
Otoe can be found.
Chayote is common.
Various types of squash are widely available.
Sweet potatoes, peppers, tomatoes, onions and cabbage are generally easy to find.
And local markets can introduce you to produce that you may never have encountered in a Canadian supermarket.
Why does this happen?
The simple answer is climate, agriculture, culture and economics.
Panama is a tropical country, and agriculture naturally favours crops that perform well in tropical and highland conditions.
At the same time, many vegetables familiar to Europeans and North Americans are either imported or grown in specific cooler regions of Panama.
That means they can be more expensive and more vulnerable to supply problems.
There's also a cultural factor.
If millions of people aren't buying Brussels sprouts every week, supermarkets have little reason to devote valuable refrigerated shelf space to them.
Meanwhile, the things Panamanians actually buy can be incredibly fresh and abundant.
Panama City is a completely different vegetable universe
If you're staying in Panama City, you generally have far more options.
Large supermarkets and specialty food stores cater to expatriates, tourists, restaurants and wealthier consumers who want international ingredients.
You have a much better chance of finding things such as:
Kale, asparagus, Brussels sprouts, cauliflower, zucchini, leeks, specialty mushrooms, fresh herbs and imported vegetables.
But once you start travelling through the interior, particularly into smaller communities, your choices become increasingly local.
And honestly, that's part of the fun.
The backpacker's vegetable lesson
If you're travelling around Panama, don't arrive expecting the vegetable section of your local Canadian supermarket to have been transported intact across the Caribbean.
Instead, eat what Panama grows well.
Try yucca.
Try chayote.
Try ñame.
Try different varieties of squash.
Try plantain prepared in different ways.
Visit a local market and point at things you can't identify.
You might discover that the vegetable you were looking for wasn't actually missing.
You just hadn't learned its Spanish name yet.
And that's one of the best parts of travelling through Panama: sometimes the grocery store isn't asking you what you want to cook.
It's asking you what you are willing to discover.