Stirring, chopping, peeling, kneading, slashing, mashing, scooping, and grinding. Where do these words take you in your imagination? A bad dance routine? Picture our make-shift kitchen at Nutre Hogar with different stations for preparing our small feast. Megan was spiraling a design into sausages on a stick while Jordyn was grinding corn into mush that Natalia, Abbey, Mel, and Steph were forming into dough to make bollos. Jenny and Jean were peeling peach palms to make the vegetarian ceviche while Gerry was in the kitchen stirring sugar for the manjar blanco that is the Panamanian version of dulce de leche. I found Mira scooping out the passion fruit to make the chicha. There was a melange of activities culminating in a beautiful array of food served on colorful red plates. We all tapped into our adventurous spirit to begin taste-testing these favorite Panamanian delicacies. ¡Buen provecho! In short order there were plenty of empty red plates adorning the table we shared for the sampling party. We were proud of our group for trying everything and engaging fully in the unusual and delightful opportunity to create some Panamanian specialties with their own hands. ¡Bien hecho, Panamaniacs! Mil gracias Diana and Dianela (chefs) for sharing your expertise and demonstrating the utmost patience with our inexperience.