Nicaraguan Baho Recipe
Nicaragua is a nation shaped by diverse cultures, and this beloved comfort food reflects that heritage. Typically, it’s steamed in a large pot and often enjoyed on Sunday afternoons, with preparations starting the day before, on Saturday.
Ingredients
- 2 lbs Beef brisket or chuck roast (cut into chunks) – 2 lbs
- 1 large Onion (chopped)
- 3 cloves Garlic (minced)
- 1 Bell pepper (chopped)
- 1 large Tomato (chopped)
- 1/4 cup Cilantro (chopped)
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- Salt and pepper – to taste
- 2 cups Beef broth
- 1/2 head Green cabbage (shredded)
- 1/2 Red onion (thinly sliced)
- Lime juice – from 2 limes
- Salt – to taste
- 6 Green bananas (peeled and sliced)
Instructions
- In a large pot or Dutch oven, layer the beef brisket or chuck roast chunks on the bottom.
- Top the meat with chopped onion, minced garlic, chopped bell pepper, chopped tomato, and chopped cilantro.
- Sprinkle ground cumin, dried oregano, salt, and pepper over the layers of meat and vegetables.
- Pour beef broth over the layers until the meat is fully submerged.
- Cover the pot with a lid and bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the baho simmer, covered, for about 2-3 hours, or until the meat is tender and falls apart easily.
- While the meat is cooking, prepare the banana layer.
- Place the sliced green bananas on top of the cooked meat in the pot.
- Cover the pot again and let the bananas steam with the meat for an additional 30 minutes, or until softened.
- In a bowl, combine shredded green cabbage, thinly sliced red onion, lime juice, and salt. Toss to combine.
- Serve the baho hot, spooning the meat, bananas, and vegetables onto individual plates.
- Serve the cabbage salad on the side as a refreshing accompaniment to the flavors of the baho.
Nutrition
Calories: 247kcalCarbohydrates: 42gProtein: 12gFat: 6gSaturated Fat: 2gCholesterol: 27mgSodium: 478mgFiber: 7gSugar: 21g
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