The flesh of jungle animals and birds, such as tapir, money, ibis, peccary,
venison, and agouti are common fare in the Darien. The flesh of these is
often smoked before cooking. Fresh meat, however, can be boiled, roasted,
or barbequed. It is also salted and dried in the sun for several days.
Monkey meat is usually smoked for 24 hours before cooking, but a Darien
housewife in a hurry to feed her hungry family may simply boil the meat in
salted water until it is tender.

So, Monkey Stew is made by frying salted, smoked money lightly in hot oil,
adding diced onions, then water and achiote. The stew is cooked until the
meat is tender and sauce has thickened.

These meat dishes are often served with rice which has been cooked in
coconut juice with the addition of onion and salt, or corn rolls (bollos)
made by grinding and boiling green corn which is then formed into balls
and wrapped in corn husks and boiled.

From the Panama Canal Review Special Edition, 1973