Nicaraguan cuisine
Nicaraguan cooking is corn and beef: tamales, rice with red beans, meat over coals and fresh cuajada cheese.
Maize goes into the drinks as well as the food: pinolillo, chicha and tiste are all corn-based and drunk daily.
The Sunday nacatamal is an institution: boiled overnight, bought from a neighbour and eaten by the whole family, and nothing on a weekday replaces it.
2 dishes
- Nicaraguan gallo pinto
Rice fried with red beans. The Nicaraguan version: red beans, and no Salsa Lizano.
35 min · Easy · Breakfast
- Nacatamal
A large tamal of corn dough with pork, rice and potato, boiled in a banana leaf.
270 min · Takes practice · Breakfast