Recipe by Chris Halbinger
"This is a simple recipe for ginger bread. It is sold mostly in the Chiriqui province of Panama and is very popular. It uses fresh ginger so the flavor is hot and delicious. Try it with a glass of warm milk!"
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7 1/4 cups
fresh ginger root, minced
Reminds me of home! My nanny was from Bocas del Toro and she use to make it adding: 4 egg yokes 8 oz of butter instead of vegetable shortening 10 oz of sugar For added flavor I also sprinkle some coconut on top. Huge favorite in my household!
bad reciepe for bread, no liquid or egg, only one binder which is a small amount. I added 1 whipped egg whites, 1 egg yolk and a tsp of milk and it came out better - still was too chewy though due to too much molasses.
Are there supposed to be eggs in this recipe??? Mine came out flat as a pancake and dense as a brick and slightly scorched 34 minutes in the oven. Is the temperature correct??? Very disappointed. Having guests tomorrow and meal is Panamanian themes after a trip to Bouquete with a group. Bummer.
Really good! I would definitely make it again!
I wanted to like this. I read the reviews before making it, and added apple sauce to moisten it and give it a little more lift. It has a good taste, but still needs a little "something", and it is too dense.
I love this RECIPE!
* Percent Daily Values are based on a 2,000 calorie diet.
Panamanian Gingerbread (Yiyimbre)
Serving Size: 1/70 of a recipe
Servings Per Recipe: 70
Amount Per Serving
Calories from Fat: 15
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