Baho (or vaho) is a traditional Nicaraguan recipe that is prepared with beef, plantains and cassava, and that is cooked in banana leaves.
Latin American, Nicaraguan
, cut into thin slices
bitter orange juice
, peeled, seeded and sliced
red bell pepper
, cut into slices
green bell pepper
, cut into slices
For the cabbage salad
, peeled, seeded and cut into small pieces
freshly squeezed lemon juice
Cut the onions in half.
Generously season the meat with salt and put it in a bowl.
Add the cloves of garlic, onions and juice of bitter oranges.
Marinate for 24 hours.
After the marinade, wash the meat very quickly to remove excess salt.
Cut the onions used in the marinade into thin slices.
Peel the cassava and all the plantains and cut them in half.
Line a large casserole with banana leaves, leaving them overhanging so that there is enough to cover the preparation, leaving no openings between the leaves: the water must not enter.
Then form 3 layers.
First add the cassava.
Then add the green and ripe plantains. Place them in a standing position (like ladyfingers when forming a charlotte).
In the space in the center, place the meat and cover with tomatoes, bell peppers and onions. Close the leaves over to close.
Add about 2½ cups of water around and boil for 2 hours over medium heat.
Then reduce the heat and continue cooking for 2 hours. During cooking, add more boiling water if the water evaporates too much.
While cooking the meat, mix all the ingredients of the cabbage salad and keep it in a cool place.
Baho is traditionally served on a banana leaf.
Each serving consists of a piece of ripe plantain, a piece of green plantain, a piece of cassava and a portion of meat. The dish is finally topped with a portion of cabbage salad.