In Nicaragua, gastronomy is taken very seriously, as the food is delicious and represents a fusion of styles that condenses the best of cultures in dishes that impact the palates of everyone.
The Caribbean on your table
Caribbean cuisine in Nicaragua is a combination of European, African, and indigenous influences, without forgetting the influence of French Antillean cuisine.
Nicaragua's Caribbean coast cuisine differs from the rest of the country's traditional cuisine, due to the influence of Jamaican culture reflected in its food, customs, and even the adoption of language to define some dishes.
For example, techniques in food preparation are used that are characteristic of Afro-Caribbean culture, incorporating ingredients such as coconut milk and spices in their recipes, giving a creamy and spicy touch to their dishes.
The delicious Rondón
A very emblematic traditional dish of this cuisine is Rondón, a stew made with coconut milk that was typically made with turtle meat, but is now prepared with crab, lobster, seafood, and fish to preserve endangered species.
Another representative dish of Nicaraguan Caribbean cuisine is \u201cRice and Beans\u201d or as it is called in Creole, Gallo Pinto, a combination of rice and red beans sautéed with coconut oil to give it a special and unique flavor.
Rondón
Rondón is a traditional Caribbean soup with a rich mix of ingredients like smoked meat, yam, cassava, plantain, and breadfruit, enhanced by the exquisite coconut milk. A combination of flavors that transports you to the islands with each spoonful.
A well-known drink on Nicaragua's Caribbean coast is guabul, a smoothie made with cooked green banana, milk, and coconut milk, simply delicious.
