The baho, a traditional Nicaraguan dish, combines flavors of vegetables and beef cooked slowly in banana leaves and plantain leaves. A delicious blend of ingredients that meld together to delight the palate with each bite.
The Baho is a traditional Central American dish that combines unique flavors and aromas. It is slowly cooked so the meat remains tender and juicy, melting in your mouth.
It is perfect for sharing at a family gathering or special celebration.
Baho
Ingredients
3 pounds of Beef, brisket
½ Cabbage
2 pounds of Yuca
4 Green plantains
4 Ripe plantains
6 Tomatoes
1 Garlic head
4 Onions
4 Sour oranges (juice)
Banana leaves or chaguite leaves
Preparation
Step 1 : To prepare this recipe, begin by seasoning the meat with salt, chopped garlic, and chopped onion, then let it marinate for 2 to 3 days or dry it under the sun hung on a string.
Step 2 : Next, wash and peel the yuca, green and ripe plantains, cutting them in half.
Step 3 : Cut the onions and tomatoes into large slices.
Step 4 : Then, place the yuca in a pot around the edges, leaving a space in the center.
Step 5 : Arrange the green plantains and then the ripe ones on top, followed by the meat in the middle, and add the onions and tomatoes on top.
Step 6 : Fold the leaves over all the ingredients, ensuring the preparation is well sealed.
Step 7 : Pour 3 cups of water around and over the leaves.
Step 8 : Bring to a boil and cook for 2 hours, then reduce the heat and simmer on low for an additional hour.
Step 9 : Serve accompanied by a cabbage salad and fresh tomato on top.
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