Thinking of making meat in baho? Here is the prescription! Keep reading and you will know the ingredients and the step by step of this recipe and unique food.
The baho is one of those typical foods of our country, Nicaragua that has time and date to eat them, yes, on weekends it is law to eat it. Although there are places throughout the capital where it is prepared all week (as in the aisles of the Oriental Market), but its consumption is more intense on weekends.
This dish is rich in all its aspects, its ingredients demonstrate the strong characteristics of Nicaraguan indigenous roots which is its origin.
What is the secret of the flavor and origin of the mist? Its marinated meat the day before, its legendary salad and its plate that is not plastic, but the chaquite leaf. The rest is history!
Ingredients for 9 people
- 1/2 cabbage in strips
- 2 tomatoes in squares
- 2 tablespoons chopped onion
- salt to taste
- 1 cup black vinegar
- A bed of guava leaves
- Banana or chaquite leaves
- 18 pieces of cassava peeled into pieces
- 2 green bananas cut into 9 pieces
- 3 mature
- 3 pounds of beef breast marinated in vinegar, onion, garlic, tomato and salt
- 1 large sliced onion
- 2 sliced tomatoes
- 4 sliced chiltomas
- 1 whole garlic head
- 3 liters of water
Preparation:
Nicaraguan cabbage salad:
We started making the mother salad of Nicaragua, what is it? It is the one that accompanies the vast majority of traditional foods of our country.
- 1/2 shredded cabbage we put in a corduroy.
- Mix it with the tomatoes and onions.
- Set aside a portion of tomato to bathe the top of the salad and that part is fresh.
Step by step to prepare the Meat in Vaho
- In a baton and pressure cooker; in the background we make a bed with twigs of guayabo, which is what is traditionally used, however they can use tiles or clay bricks, to insulate.
- Now we take a few sheets of chagüite, to prevent water from filtering, in the base previously cast. With this we protect the other leaves of banana that will serve us for the armed of the fog.
- Now we place whole leaves of chagüite, both protecting the base, as the mouthpiece of the baton, all this all around.
- We proceed to put all our yucca inside the truncheon. (Since there are 18 pieces, it is estimated that each dish per person has 3 yucca).
- Add our green bananas and a little salt to taste and at the same time we add the 3 ripe ones.
- Now we place the meat, already marinated. Once we make it and we water in order in the pot, they add the juice of the meat.
- Now we put around and on top of the meat, onions, tomatoes and chiltomas in slices.
- At the end we put in the middle of everything, our whole head of garlic so that it releases an exquisite aroma to us.
- Finally we put salt to taste.
- Then with the leaves on the outside, on the sides of the pot, we begin to cover the mist. So that no water penetrates.
- Now we proceed to add 3 liters of water to one side of the baton, that is around the leaves of chagüite or banana.
- Now over a high heat, cook it for 2 hours and 30 minutes.
- Then lower the flame to medium heat and give it 1 hour and 30 minutes more so that it gets a good grip on the characteristic and magical color of this Nicaraguan baho.
Once this time has passed, it has been said to serve it!
Extras data and tips:
- Cassava must be at the bottom, that is, put on first because it is the hardest ingredients in this whole dish.
- It is always ideal that the green banana is put in a little while in water to release the milk and go clean in our little bay.
- The mature should not be so yellow or black, that is, neither so green nor so ripe. They must be medium term. Because otherwise it will cost to be cooked or it will fall apart. In addition these must be sealed, do not remove the shell, because until the end when serving them, they open.
- The beef breast, has a chubby part, but they want it with fat can be removed, however a good baho should take it because it gives it that magical and representative flavor.
- The success of a good bath is to order it right from the beginning and cover it well, so that the water does not seep or destroy our ingredients or taste and flavors.
- When the vahito is already cooking, you should always check for at least 2 hours or 3, if it is dry, to add a little more.
Images of Baho that will make you very hungry
The baho, vaho, bajo, vajo… There are many ways in which the nica, he says to this succulent dish, the fact is that we hope you liked the whole process of how to make Nicaraguan baho. Are you already preparing it? Tell us everything! And if you need help, remember that always here at Recipes of Nicaragua, we are willing to help you so that you stay ironed.