What To Eat
Nicaraguan meals are very much centred on meat, usually chicken, beef or pork , most deliciously cooked a la plancha , on a grill or griddle, and served spitting on a hot plate. Seafood is equally good: on the coast you'll be offered ocean fish such as snapper and bass, with freshwater fish on the menu around Lago de Nicaragua. Fish are usually served whole, deep fried and served with a rich tomato or garlic sauce. Weekends are traditionally the time to eat nacatamales , parcels of corn dough filled with either vegetables, pork, beef or chicken, which are wrapped in a banana leaf and boiled for a couple of hours. On the Atlantic Coast the cuisine becomes markedly more Caribbean , and sweeter, spicier tastes invade the recipes. Although rice and beans is still a staple dish, you'll often find that the rice has been cooked in delicious mild coconut milk, and the fresh coconut bread is delicious. Ron don - "run down"; in local parlance "to cook" - is a stew of local yucca, chayote and other vegetables, usually with meat added, which is simmered for at least a day and traditionally eaten at weekends. Nicaragua's secret national treasure is the Eskimo ice cream company, which produces an extraordinary range of home-grown flavours, embracing many local fruits and nuts, including chocolate with almonds, coconut, pistachio, star fruit, rock melon and mango. For the more exotic flavours you may have to go to an Eskimo shop or a supermarket.
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