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Recipes from Nicaragua
The people of Nicaragua have a diet based
on three main products: corn, beans and rice. Indians of Nicaragua were
cultivating corn and beans thousands of years ago, while rice was introduced by
Europeans in the 17th and 18th centuries (along with black
Africans to work the rice, contributing to the heritage and culture of today’s
Nicaraguans). Joetta Handrich Schlabach, in her book Extending the Table: A
World Community Cookbook, writes of a Nicaraguan woman rising before dawn to
grind the corn (masa)and prepare the tortillas that will feed her family
for the day. They will have them hot for breakfast, and then have them again
with rice and beans at dinner and supper, sustaining them through the day. Her
work is repeated by women throughout Central America. (p. 52)
| Cornmeal Cocoa Beverage
(Nicaragua) makes 5 cups
Pinolillo
(pee-noh-LEE-yoh) Grain beverages such as this one are common throughout
Central and South America and parts of Africa. Because it will be quite
different to many people in the U.S., especially children, you might want
to serve a small portion so that it is not wasted. One reason such drinks
may be popular is that they provide extra nutrition in a diet that is not
substantial. Remember when you drink this to regularly twirl your glass to
keep the cornmeal suspended.
| In
a heavy frying pan, toast until light brown, 3 to 5 minutes: |
|
1 cup
white cornmeal or masa harina (cornmeal prepared with lime) |
| Transfer
tasted cornmeal to a pitcher. |
| Add: |
2
tablespoons cocoa, a
cup sugar, ¼ teaspoon ground cinnamon, dash of ground cloves
5 cups water |
| Beat
hard until the cornmeal and cocoa are well mixed. Chill. Stir well
before serving. |
Recipe from Extending the
Table: a world community cookbook by Joetta Handrich Schlabach, Herald
Press, 1991, p. 33 |
Valencia Rice (Nicaragua)
serves 8 to 10
Arroz la Valenciana (ah-ROHSS ah
lah vah-layn-SEEAH-nah) This dish would be served for special occasions.
| Cook
until tender in a large saucepan: |
|
2
to 3 pound chicken, water to cover (5 cups), 1/8
teaspoon pepper, 1 teaspoon salt |
| Remove
chicken, debone and set aside, keeping warm. Skim foam and fat
from the remaining broth. |
| Add
to broth: |
1
carrot, diced, 2 potatoes, diced and ½ cup fresh or frozen
green peas |
| Cook
just until tender, 8 to 10 minutes. Remove vegetables from broth
and reserve broth and vegetables separately. |
| In
a large saucepan, saute in 2 to 3 tablespoons oil: |
|
1
medium onion chopped, ½ green bell pepper chopped, 1 stalk
celery minced, 2 cloves of garlic minced and 2 cups uncooked
rice |
| When
rice turns "pearly white", add: |
|
3
cups reserved broth, 1 teaspoon salt, dash of pepper and several
sprigs of cilantro |
Bring
to a boil, and simmer 20 minutes.
When rice is almost ready, combine in a separate saucepan: |
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reserved
vegetables, reserved chicken, deboned, ½ cup tomato sauce
2 tablespoons cooking wine or vinegar, 1 tablespoon
Worcestershire sauce, 1 teaspoon prepared mustard, 1 cup cooked
shrimp, shelled and deveined or 1 cup cubed ham, ½ cup raisins
(optional) and ½ cup green olives (optional) |
| Heat
the above mixture through. Stir into the cooked rice. Remove
from heat and cover. Let stand 10 to 20 minutes before serving
to allow flavors to blend. Serve hot with warm tortillas, a
simple salad, refried beans and fresh fruit. |
Recipe from Extending the
Table: a world community cookbook by Joetta Handrich Schlabach,
Herald Press, 1991, p. 211 |
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