Julia Chiles - Nicaragua Style Recipes: A Complete Cookbook of Latin American Dish Ideas!
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Nicaragua Style Recipes
A Complete Cookbook of Latin American Dish Ideas!
BY
Julia Chiles
Copyright 2019 - Julia Chiles
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No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
The cuisine of Nicaragua includes numerous foods dating back to many different cultures that trace to pre-Columbian cooking. Other recipes were brought to Nicaragua by settlers from Europe over the last few hundred years.
Especially influential in Nicaraguan cuisine are recipes and cooking methods from Germany and Spain. Spanish settlers brought along their cooking methods when they were colonizing this area of Central America.
Germans have also been quite successful in Nicaragua. Their methods of food preparation and cooking had an influence on the country. Some staples in Nicaraguan cuisine were introduced to the country from Germans, including wheat, plantains and yams.
The average Nicaraguan has a diet centered heavily around chicken, Gallo pinto and corn tortillas. Gallo pinto is a blend of rice and beans that is the basis of many dishes made by locals in Nicaragua. It is fairly inexpensive, and easy for most people to afford.
Fish, pork and beef are also used in Nicaraguan dishes. Plantains are used a great deal, in many delicious ways. Oddly, Nicaraguans enjoy eating some fruits before they ripen, likely to make use of it before it dies. The reasoning isnt as clear as the fact that it makes their dishes more interesting. Try some of these intriguing dishes soon!
Breakfast is a time to take in sustenance for the busy day ahead in Nicaragua. Here are a few favorite breakfast recipes
This is a fairly basic recipe for Gallo Pinto. It is cooked on most mornings, and sometimes is topped with a slice of bacon and a fried egg.
Makes 4 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
- 3 tbsp. of oil, vegetable
- 1 tbsp. of lizano salsa
- 1 1/2 cups of cooked beans, black
- 2 1/2 cups of cooked rice
- 2 tbsp. of chopped bell peppers
- 2 tbsp. of chopped onions
- 1 tbsp. of chopped coriander
Instructions:
1. Saut the pepper and onion for two minutes or so.
2. Add salsa and black beans. Simmer over med. heat for 10-12 minutes.
3. Add cooked rice and coriander and mix well.
4. Add items you enjoy, like sausage, chicken, pork, bacon and/or eggs. Serve.
This is another favorite breakfast dish in Nicaragua. Its also popular in Mexico and elsewhere in Central America. Their corn is higher in starch than Western countries but adding masa harina makes it more similar to typical corn.
Makes 12 Servings
Cooking + Prep Time: 2 hours 40 minutes
Ingredients:
- 12-15 corn husks, to wrap
- 1/4 cup of lard
- 1/4 cup of softened butter, unsalted
- 2 tsp. of baking powder
- 2 cups of masa harina (traditional Latin American flour)
- 1 cup of water, warm
- 2 tsp. of salt, kosher
- 2-3 ears of corn on cob
Instructions:
1. Add corn husks to large sized pot. Cover with boiling water. Allow them to soak for 1/2 hour or longer.
2. Add butter, baking powder and lard to food processor. Melt till fluffy and light.
3. Cut 2 cups of corn kernels from cobs. Add to food processor. Pulse till somewhat smooth, but with a few chunks remaining.
4. Mix warm water, masa harina and salt together in large sized bowl. Knead till you have a mass that is pliable. Pulse into lard and corn mixture in small amounts till the mixture has a smooth texture.
5. Drain corn husks. Wipe them dry. Lay out one husk with its pointed end facing upwards. Add 1/4 cup of dough to middle. Fold in sides and cover dough. Fold up bottom. Fold down pointed top. Insert into bottom fold to create a packet. Tie if desired. Repeat this step with the remainder of dough.
6. Set up steamer. Steam tamales for 35-45 minutes, then remove them. Pour a bit of cream or milk on top of tamales and serve hot.
These are a little bit salty and a little bit sweet. When you combine them with curd cheese (cuajada), it is one of the most delightful of Nicaraguan dishes.
Makes 8 Servings
Cooking + Prep Time: 25 minutes
Ingredients:
- 1 1/2 cups of sweet corn mix (P.A.N.)
- 2 1/2 cups of milk, low fat
- 2 tbsp. of sugar, granulated
- 8 x 8-inch plantain leaves
- 1 tsp. of salt, kosher
Instructions:
1. Mix the milk, salt and sugar in medium bowl. Add sweet corn mix slowly and stir constantly while adding it. Cover the batter with clean dish cloth. Allow to rest for five minutes.
2. Place eight plantain leaves on work surface. Pour 1 tbsp. of batter in middles. Cover using other eight leaves. Cook in pan till both sides are golden brown in color. Serve hot.
Nicaraguans have some wonderful lunch, dinner, side dish and appetizer recipes. Here are some of the best
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