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Nicaraguan
Traditional Food
A Delicious
Mixture of Cuisines
You should know that the majorities of Nicaraguan culinary dishes
date back to pre-Colombian times and as a result are a mixture of
interesting dishes and unusual ingredients. Because of the cultural
mixture that is found in Nicaragua, you can be sure that you will
find here not only Nicaraguan cuisine, but also British and Spanish
traditional food. At the time that colonists arrived in Nicaragua
the Creole people living here had made ample use of the foods
available in the area. The varied menu that was present then and is
still used today is a delicious mixture of soups, meats and sweets,
which reflects the mixed ancestry of these people.
Usually, in the morning, Nicaraguans eat lots of types of bread. At
lunchtime, you can choose whatever your heart desires from a great
variety of dishes. For dinner, you can eat the famous gallopinto,
the typical dinner plate. Gallopinto is made of beans and rice fried
together that you can eat with any kinds of cheese.
You should also know that one of the most fundamental components of
Nicaraguan food is corn. The indigenous tribes who lived in the area
used this ingredient and is still every bit as popular today. It
permeates all aspects of cuisine in Nicaragua and you will find it
in the most unexpected places. You will actually find corn in drinks
such as Chicha and Pinol. It is also used in the Nacatamal, Indio
Viejo and Sopa de Albondiga dishes, which are commonly served as a
main meal. Popular sweets featuring this dynamic vegetable include
Atolillo and Perrereque.
Nevertheless, you shouldn’t think that this is all you will find in
the Nicaraguan cuisine. You have to know that there is much more to
be found in Nicaraguan. A largely tropical country, there is a
wealth of fruits to be found which are used widely in the kitchen.
Traditional foods generally feature jacote, mango, papaya, tamarind,
pipian, banans, avocados, yucca roots, quequisque roots as well as
cilantro, oregano and achiote herbs. However Nicaraguan’s do not
limit their dishes to that found only in their own country.
Ingredients such as tomatoes, onions, garlic, flour, rice, oranges,
mustard, mayonnaise, milk, cheese, vanilla and cinnamon have found
their way into Nicaraguan dishes in the most wonderful way.
You should also keep in mind that Nicaraguan culture shuns
wastefulness. Therefore, you shouldn’t be surprised if you find them
using a cow’s tail, udder, stomach, brain or testicles in a dish
while the skin, hoofs and blood of a pig are sometimes used. It is
good to keep in mind that these dishes are not commonly offered in
restaurants.
Nicaraguan’s also eat turtle eggs, lizards,
armadillos and boas but as all these creatures are threatened with
extinction efforts are being made to curb this tendency. If you
think that you are not up for trying new things, then you should
Restaurants, particularly in Managua, serve a variety of cooking
styles including Chinese, French, Italian, Latin American and
Spanish.
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