Second Spin, Country 126: Nicaragua [International Food]

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

plantains

💰Cheaper: bananas

Bananas can be a more accessible substitute for plantains.

yuca

💰Cheaper: potatoes

Potatoes are easier to find and can be used in place of yuca.

cabbage

💰Cheaper: lettuce

Lettuce can be a lighter and cheaper alternative to cabbage.

In a large heatproof bowl, place the beef with the tomatoes, green peppers, onions, garlic, orange juice, lime juice, and salt.

Toss thoroughly, cover, and refrigerate to marinate overnight.

The next day, add about 4 inches of water to a large pot and place a rack or wadded-up aluminum foil at the bottom.

Line the pot with banana leaves, letting them hang over the edge.

On the bed of banana leaves, lay the green plantains and ripe plantains.

Remove the meat from the marinade and layer it over the plantains.

Top the beef with a layer of yuca.

Pour the meat marinade and vegetables over the yuca.

Fold the banana leaves over the ingredients and cover the pot with a tight-fitting lid.

Bring the water to a boil over medium-high heat, then reduce to medium and simmer for about 4 hours, adding water as necessary to prevent evaporation.

In a large heatproof bowl, place the cabbage and carrots, then pour boiling water over them to cover and set aside for 5 minutes.

Drain in a colander, pressing out as much liquid as possible.

Return the cabbage and carrots to the bowl and add jalapeno, lime juice, water, scallions, tomato, and salt.

Toss well and let sit at room temperature for a few hours or overnight, then chill and serve as a side dish or on top of the dish.

To serve, place a banana leaf on each plate, add a piece of ripe plantain, a piece of green plantain, a piece of yuca, and a portion of the meat, topped with the cabbage slaw.

Cooking Techniques

Equipment Needed

Spice Level: