Typical Nicaraguan drinks are often called "frescos" and are mainly made with cacao and fruits. However, culinary traditions across the country vary depending on the region.
On the seaside
Along the shores of Nicaragua's Caribbean Sea, in the municipality of Puerto Cabezas, lies the port city of Bilwi, renowned for its maritime riches, natural beauty, and a mix of cultures and languages influenced by Spanish, Creole, and English. Indigenous communities here preserve their gastronomic traditions, such as the Misquito people, well known for their customs and traditions.
Among the Misquito cuisine, several drinks stand out, but one of the most recognized in the Caribbean region is the Guabul, a thick, refreshing drink that can be prepared with yuca, plantains, or cooked green bananas blended with coconut milk.
The Misquitos love this drink; it has been prepared for generations, passing down this knowledge to current ones who enjoy it as food and even to recover from certain illnesses.
Wabul is a traditional beverage in the Nicaraguan Caribbean's Atlantic zone but is not widely known in the central parts of the country or on the Pacific coast.
Tradition in the drink
The traditional Misquito beverage is made by mashing cooked green bananas in an artisanal way and then mixing them with coconut milk, resulting in a very thick type of porridge.
It is also commonly prepared as a drink with ripe plantains and coconut milk, or simply as a coconut Guabul.
In contemporary cuisine, some modifications have been made to the original recipe to suit a more modern palate by incorporating cow's milk and sugar, resulting in a creamy, sweet, and delicious beverage.
