"La comida Nica," as Nicaraguans call their cuisine, is a Latin creole mix of indigenous and Spanish dishes and ingredients. Corn, beans, plantains, yuca and pork are popular ingredients. Seafood is common along the Caribbean coast. Nicaraguans make extensive use of a wide variety of tropical fruits.
Baho
4 pounds Beef brisket, cut into large strips
3 Tomatoes, seeded and chopped
2 Green peppers, seeded and thinly sliced
3 Onions, thinly sliced
8 to 10 cloves Garlic, chopped
1 cup Orange juice
1 cup Lime juice
4 tablespoons Salt
4 Green plantains, peeled and halved crosswise
4 Ripe plantains or bananas, peeled and halved crosswise
2 pounds Yuca (cassava), peeled and cut into large pieces
Banana leaves
Repollo cabbage slaw -- 1 recipe
Repollo Cabbage Slaw
1/2 a head of cabbage, cored and outer leaves removed, thinly sliced.
1 large red tomato, coarsely chopped.
1 medium carrot, julienned.
1/4 cup white vinegar.
1/8 cup apple cider vinegar.
1/8 cup of water
1 lime juiced.
1/2 generous teaspoon of salt.
Pepper to taste.
Directions for Cabbage Slaw
Mix all the ingredients together. Place in a storage bag or lidded container so that you can mix up or shake every so often. It is best after sitting a few hours in the dressing, even better overnight. Store in fridge.
Serve with meats, cheese, tortillas, just about anything goes great with this simple but delicious slaw.
Directions
In a large non-reactive bowl, mix the beef with the tomatoes, peppers, onions, garlic, orange juice, lime juice and salt. Cover, refrigerate and marinate overnight.
Add about 4 inches of water to a tamalera or large (5-gallon) pot. (You may have to use two pots if you don't have one big enough to hold the baho in one batch.) Place a rack in the bottom of the pot, or toss in enough wadded up aluminum foil to hold the ingredients out of the water. Place a plate on top of the rack or aluminum foil.
Line the plate and the sides of the pot with banana leaves, letting the leaves hang over the edge of the pot. Make sure the pot is fully lined with leaves, with no openings.
Lay the green and ripe plantains on the bed of banana leaves. Remove the meat from its marinade and layer it over the plantains. Top the beef with a layer of yuca. Finally, pour the meat marinade and vegetables over the yuca.
Take the banana leaves hanging over the edge of the pot and fold them over to completely cover the ingredients in the pot. Cover the pot with a tight-fitting lid.
Bring the water to a boil over medium-high flame. Reduce heat to medium and simmer for about 4 hours. Add a water as necessary to keep it from all evaporating.
Baho is traditionally served on a banana leaf. Each diner gets a piece of ripe plantain, a piece of green plantain, a piece of cassava and a portion of meat. This is all topped with a healthy portion of repollo cabbage slaw.
Varations
In Nicaragua, the meat is often salted and left out in the hot sun to cure for a few hours. Marinating it overnight in the refrigerator is probably safer. You can also used corned beef if you like. Great flavor!
Use sour orange juice instead of the orange and lime juice if you can find it. If you use bottled sour orange juice, you may have to add a bit of vinegar to make it tart enough
Banana leaves can be found frozen in most Latin or Asian markets. If you can't find them, use aluminum foil instead. You'll be missing out on the flavor the banana leaves give to the dish though.
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