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Baho (Vaho)
Prep Time
45 mins
Cook Time
4 hrs
Rest Time
1 d
Total Time
4 hrs 45 mins
Baho (or vaho) is a traditional Nicaraguan recipe that is prepared with beef, plantains and cassava, and that is cooked in banana leaves.
Course: Main Course
Cuisine: Latin American, Nicaraguan
Servings: 8 people
Author: Renards Gourmets
  • 4 lb beef brisket , cut into thin slices
  • 4 lb manioc (cassava)
  • 6 plantains , ripe
  • 3 plantains , green
  • Banana leaves
  • 2 cups bitter orange juice
  • 5 cloves garlic , halved
  • 5 large onions
  • lb tomatoes , peeled, seeded and sliced
  • 1 small red bell pepper , cut into slices
  • 1 small green bell pepper , cut into slices
  • Salt
  • Pepper
For the cabbage salad
  • ½ white cabbage , grated
  • 4 tomatoes , peeled, seeded and cut into small pieces
  • 1 teaspoon salt
  • 2 tablespoons vinegar
  • 4 tablespoons freshly squeezed lemon juice
  • Salt
  • 1 small chili pepper , chopped
  1. Cut the onions in half.
  2. Generously season the meat with salt and put it in a bowl.
  3. Add the cloves of garlic, onions and juice of bitter oranges.
  4. Marinate for 24 hours.
  5. After the marinade, wash the meat very quickly to remove excess salt.
  6. Cut the onions used in the marinade into thin slices.
  7. Peel the cassava and all the plantains and cut them in half.
  8. 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.
  9. Then form 3 layers.
  10. First add the cassava.
  11. Then add the green and ripe plantains. Place them in a standing position (like ladyfingers when forming a charlotte).
  12. In the space in the center, place the meat and cover with tomatoes, bell peppers and onions. Close the leaves over to close.
  13. Add about 2½ cups (700 ml) of water around and boil for 2 hours over medium heat.

  14. Then reduce the heat and continue cooking for 2 hours. During cooking, add more boiling water if the water evaporates too much.
  15. While cooking the meat, mix all the ingredients of the cabbage salad and keep it in a cool place.
  16. Baho is traditionally served on a banana leaf.
  17. 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.