Nicaragua: Difference between revisions
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Nicaragua (edit)
Revision as of 14:45, 15 May 2021
Modified the description of the ingredients for Vigoron, as a couple were incorrect. modified the description of red beans for Gallo Pinton
=== Cuisine ===
{{Main|Nicaraguan cuisine}}
[[File:VIGORON.JPG|thumb| [[Vigorón]] is a dish that is served with vegetablesboiled yuca and chicharrones (fried pork with skin or with meat) and wrappedtopped with ina bananacabbage leafsalad.]]
Nicaraguan cuisine is a mixture of Spanish food and dishes of a pre-Columbian origin.<ref name=NICA>{{cite web|title=Try the culinary delights of Nicaragua cuisine|publisher=Nicaragua.com|url=http://www.nicaragua.com/cuisine/|access-date=2006-05-08}}</ref> Traditional cuisine changes from the Pacific to the Caribbean coast. 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, [[maize]] is a [[staple food]] and is used in many of the widely consumed dishes, such as the [[nacatamal]], and ''[[indio viejo]]''. Maize 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 small red beans that are cooked individually and then fried together. The dish has several variations including the addition of [[coconut milk]] and/or grated [[coconut]] on the Caribbean coast. Most Nicaraguans begin their day with gallo pinto. Gallo pinto is most usually served with ''carne asada'', a salad, fried cheese, [[Cooking bananas|plantains]] or maduros.
Many of Nicaragua's dishes include indigenous fruits and vegetables such as [[jocote]], [[mango]], [[papaya]], [[tamarind]]o, pipian, banana, [[avocado]], [[Cassava|yuca]], and herbs such as [[Coriander|cilantro]], [[oregano]] and [[Bixa orellana|achiote]].<ref name=NICA/>
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