BAHO (NICARAGUAN BEEF, PLANTAINS AND YUCA STEAMED
This is usually a Sunday afternoon meal in Nicaragua. You start the recipe the day before, with marinating the meat and some of the vegetables. If you can't find banana leaves (and if you get them from your yard make sure they have not been treated with pesticides!), you can use aluminum foil. But you will miss out on the...
Provided by Lynette !
Categories Beef
Time 4h40m
Number Of Ingredients 12
Steps:
- 1. In a large, non-reactive bowl, mix the beef with the tomatoes, peppers, onions, garlic, orange juice, lime juice and salt. Cover, refrigerate and marinate overnight.
- 2. Add about 4 inches of water to a large 5 gallon pot. Place a rack in the bottom of the pot, or toss in enough wadded up aluminum foil to hold the ingredients out of the water. Place a plate on top of the rack or aluminum foil.
- 3. Line the plate and the sides of the pot with banana leaves, letting the leaves hang over the edge of the pot. Make sure the pot is fully lined with leaves, with no openings.
- 4. Lay the green and ripe plantains on the bed of banana leaves. Remove the meat from its marinade and layer it over the plantains. Top the beef with a layer of yuca. Finally, pour the meat marinade and vegetables over the yuca.
- 5. Take the banana leaves hanging over the edge of the pot and fold them over to completely cover the ingredients in the pot. Cover the pot with a tight fitting lid.
- 6. Bring the water to a boil over medium-high flame. Reduce the heat to medium and simmer for about 4 hours. Add water as necessary to keep it from all evaporating.
- 7. Baho is traditionally served on a banana leaf. Each diner gets a piece of ripe plantain, a piece of green plantain, a piece of cassava and a portion of meat. This is normally all topped off with Repello (Cabbage Slaw) Recipe is posted here.
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Martin Nganga
[email protected]I can't wait to try this recipe. It sounds so flavorful.
Scotty Reilly
[email protected]I'm always looking for new Nicaraguan recipes to try. This one looks delicious!
aisha ismail
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's definitely worth the effort.
Emilio Vasquez
[email protected]I'm not sure what I did wrong, but my dish came out really dry. Maybe I should have added more liquid?
porosme s
[email protected]This dish was a lot of work, but it was worth it. The flavors were amazing.
Sudil Dulanjana
[email protected]I found this recipe to be a bit bland. I think it could have used more spices.
Steve Echols
[email protected]The sauce was a little too sweet for my taste, but the beef and plantains were excellent.
mahmud rana
[email protected]This was my first time making Baho and it turned out great! I will definitely be making it again.
Isimeli Reynolds “Izzy” Waqabaca
[email protected]I'm not a big fan of beef, but I really enjoyed this dish. The plantains and yuca were especially good.
Boateng Stephen
[email protected]I made this for a potluck and it was a huge success. Everyone loved it!
Shiraj Ahmed
[email protected]This came out so well! It looks just as good as the picture in the recipe.
Kamran Khaj
[email protected]This is one of my favorite Nicaraguan dishes. It's so easy to make and always a crowd-pleaser.
Danish Mehar
[email protected]I followed the recipe exactly and it turned out great! The sauce was especially delicious, with the perfect balance of sweet and savory.
Golden Tongue
[email protected]This dish was a hit with my family! The beef was tender and flavorful, the plantains were perfectly sweet and caramelized, and the yuca added a nice starchy texture. I will definitely be making this again.