The Cuisine of Nicaragua is a mixture of criollo food and dishes of pre-Columbian origin. The Spaniards found that the Creole people had incorporated local foods available in the area into their cuisine. Traditional cuisine changes from the Pacific to the Caribbean coast; while the Pacific coast's main staple revolves around local fruits and corn, the Caribbean coast cuisine makes use of seafood and the coconut.
As in many other Latin American countries, corn is a main staple. Corn is used in many of the widely consumed dishes, such as the nacatamal, and indio viejo. Corn is also an ingredient for drinks such as pinolillo and chicha as well as sweets and desserts. In addition to corn, rice and beans are eaten very often.
Gallo pinto, Nicaragua's national dish, is made with white rice and red beans that are cooked separately and then fried together. The dish has several variations including the addition of coconut oil and/or grated coconut on the Caribbean coast. Most Nicaraguans begin their day with gallo pinto.
Many of Nicaragua's dishes include indigenous fruits and vegetables such as jocote, mango, papaya, tamarindo, pipian, banana, avocado, yuca, and herbs such as cilantro, oregano and achiote.
Recipe of the month
A tasty banana dessert.
4 maduros (sweet bananas) peeled
3 cups milk
2 cinnamon sticks
2 cups sugar
1 teaspoon vanilla
Place maduros and milk in a bowl and boil until tender. Add the sugar, cinammon and vanilla, boiling for another 5 minutes. Place it ina dish and bake in the oven for 30 minutes at 350 F.
Fresco de Piña y Arroz
No meal is complete without some refreshment. This chilled pineapple rice drink will definitely cool you down.
½ cup uncooked white rice
Boil pineapple rind for 10 minutes in sufficient water to cover the rinds half-way. Add the rice and boil until it splits or puffs. Allow to cool and then strain. Dilute with twice the amount of water. Add sugar as needed.