These recipes are all common Nicaraguan fare and they'll give you a taste of what you could expect if you were invited to dinner by a local family. Of course, plain chicken and meat dishes make up a lot of the menu for regular meals. To submit your own recipes and to see what other visitors have shared, go to the Interactive section.
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2 pounds of red or black beans 1 big onion 1 big bell pepper 1 small handful of green onions 1 stick of margarine 2 tomatoes 1 1/2 cups of butter milk or sour cream 1 dozen eggs Salt, pepper, garlic, and vinager |
Boil the beans until they are soft, making sure that the water doesn't
evaporate--adding more water if it's necessary to keep the beans covered.
Cut up all of the vegetables into very fine pieces. Find a 6 liter pan and melt the margarine stick in it. Then dump in the sliced vegetables and fry them in the butter until they are browned. Dump out in all of the excess water from the beans. Set this mixture to boil and add in the buttermilk or sour cream. If you want to add in pepper, salt, vinager, or garlic then do it now. Beat 3 eggs in a bowl. Add in the eggs to the soup while stirring and continue stirring until they are completely mixed in. Then crack open the rest of the eggs and drop them in, one by one. The eggs are an optional part of the soup, however. Cook of the soup until it's boiled and the eggs are completely done and then serve it on top of rice with tortillas. |
| Nicaraguan cheese, not the kind you buy at the supermarket, is very white, soft, and salty. It's often fried and served on the side. |
| This is the single most common dish in all of Nicaragua and the mainstay of the people during breakfast, lunch, and dinner. It sounds very simple to make, but international visitors generally have a hard time reproducing it. | |
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2 1/2 pounds of roast beef 12 ounces of tortilla dough 6 ounces of dried cheese 2 eggs 3 green peppers 1 onion 1 garlic 1 teaspoon of pepper grain 1/2 teaspoon of ground pepper 1 tablespoon of paprika 1/2 cup of pork lard -- as oil 1 tablespoon of margarine 1 stick of alspice 1 sour orange |
Squash up the beans so that they are tender.
Fry the rice in vegetable oil and add in the boiled beans. Keep on frying the two in a pan until it's all tender. Meanwhile, add in fine slices of the vegetables. Depending on your taste, you may want to add more seasoning vegetables and vary the amount of each one. It's usually served with tortillas on the side and maybe some local cheese. |
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2 pounds of red or black beans 1 big onion 1 big bell pepper 1 small handful of green onions 1 stick of margarine 2 tomatoes 1 1/2 cups of butter milk or sour cream 1 dozen eggs Salt, pepper, garlic, and vinager |
Put the meat into cold water and begin cooking it with the onion, a green pepprer, half a head
of garlic, a teaspoon of salt, and a teaspoon of pepper grains until the meat is tender
and well flavored.
Take out the meat and slice it into skinny strips. While the meat is cooking, mash and mix the tortilla dough up with the cheese. Take 4 ounces of this dough and make a tortilla out of it (if you don't know how to make the dough than just buy tortillas at the market). Mix the rest of the dough with the paprika, 1/2 teaspoon of pepper, mix it all up with 2 cups of the mix that the meat cooked in, and mix in two well-beaten eggs. Put the butter or oil in a pan to melt and then slice and fry an onion and a green pepper in it until they are nice and dead. Then add in the meat and fry it all for about five minutes longer, adding in the egg and dough mix. Let it all cook on a low fire for a while, stirring it occasionally so that it doesn't stick. Add in the allspice and sprinkle it with salt and the orange juice. It needs to be a little bit moist so add in some of the water from the orginal meat cooking if it's dry. Now take the meat and dough mix and wrap it up in the tortilla and cut the whole thing into serving sizes. |
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4 maduros (sweet platano bananas) 3 cups of milk 2 sticks of cinnamon 2 cups of sugar 1 teaspoon of vainilla |
Peal the maduros and put them in a bowl. Add the milk and then boil them for a few minutes until they are tender. Then put in the cinnamon, sugar, and vainilla. Keep on boiling it all for five minutes. Next put them in a bowl and cook them in the oven at 350 degrees for 30 minutes until they are browned. |
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Uncooked black beans Garlic Onion Vegetable oil salt chopped fresh tomato lemon juice other seasonings like cilentro and dill |
Wash the beans and then boil them in a pressure cooker until they're soft and add in salt,
garlic, and onion as they cook.
Heat oil in a pan and add in some chopped onion and fry them until they are golden. Grab the pan off the burner and then put in as many beans as you want as quickly as you can and leftover bean water. Next cook down the soupy beans a couple of times (you're going to need a lot of patience) and add in more bean water every time it starts to run out. You should cook the beans longer to get a sweeter and smoother texture. Just before you finish this process for the last time, add in the all of the seasoning vegetables like chopped tomoato, herbs, and lemon juice. Moosh it all up and you've got refried beans. |
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6 eggs 4 egg yolks 4 egg whites 1/2 cup of milk 2 cups of flour 1 1/2 teaspoons of baking powder 3 1/2 cups of sugar 3 tablespoons of vanilla 2 cans of condensed milk 2 cans of evaporated milk 1 pint of whipped cream 1 1/2 cups of corn syrup 1 sour lemon |
Preheat the oven to 375 degrees and find a cakepan that's about the size of a sheet of paper.
To make the cake part, mix up 6 eggs, 1/2 cup of milk, 2 cups of flour, 1 1/2 teaspoons of baking powder, 2 cups of sugar and 3 tablespoons of vanilla. Make sure that it's all well mixed and then pour it into the cakepan and cook it for 20 minutes. The leches (milks) are supposed to be ready when the cake is done so you need to blend the 4 egg yolks, 1/2 cup of milk, 2 cans of condensed milk, and 2 cans of evaporated milk now. The baņo (bath) is applied once the milks have been inserted so get started on it. Heat up the corn syrup in a bowl while stiring it. Beat the 4 egg whites until they rise and pour in the syrup as you're whipping them. Get a spatula ready for applying the "bath" and start shredding the lemon peals with a cheese grater and add in cherry juice. Beat this mixture until it's well mixed. Once the cake is done, poke holes in it so that they milks can soak into it. Pour in the milks and lift up the sides and do whatever else you have to do to make sure that the cake is completely saturated with milk. Next cover the soaked cake with the "bath" and put it in the oven to cook for another 10 minutes at 400 degrees. Let it cook until the surface is done and then pull it out and make it look nice. |
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