Recipes

Submitted by fyl on 29 March, 2006 - 09:38.

There are two important classes of recipes that will be useful to NL members. They are

  • Traditional Nicaraguan recipes -- Stuff that just gets made here by ordinary people in their home.
  • Creative Gringo cooking -- This is where someone figures out how to take a non-Nicaraguan recipe they are used to making elsewhere and adapting it to use local ingredients.

To contribute here, create a book page and set the Parent to Recipes. No magic formatting--make it look as good as you can. If we get some nice contributions I will get them fixed up to look similar.

Cerdo con Yuca ›

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any good recipes for atol?

Submitted by tropi on 29 March, 2006 - 10:25.

Im addicted to it.

Serves: 5 -6 I N G R E D I E

Submitted by MicroWISP on 17 April, 2008 - 10:41.

Serves: 5 -6

I N G R E D I E N T S 1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed with a 1/4 cup hot water to blend 5 cups water 3 - 4 tablespoons piloncillo, chopped or 1/4 cup brown sugar plus 2 teaspoons molasses 1 stick cinnamon (canella) 1 vanilla bean (split lengthwise) Optional, about 1 cup fresh strawberries or pineapple chunks

I N S T R U C T I O N S Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Scrape the seeds of the vanilla bean into the pan and add the cinnamon stick. Stir the mixture until it begins to thicken. Add the piloncillo or (or sugar, molasses combination) and continue to stir vigorously until the sugar is dissolved. Remove the mixture from the heat.

At this point you could add pureed fruit such as strawberries or pineapple. Remove the cinnamon stick. Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed. Remove the vanilla bean and serve hot, in mugs.

No atol but many other goodies from The land of Lakes and Volcan

Submitted by Tiopon on 31 March, 2006 - 14:30.

http://www.whats4eats.com/4rec_nicar.html