Amaze Guests at your Nicaragua Property with Nifty Nacatamales 2
You may think of it as a boost or a drag, but it is a fact which will not go away! Your popularity is sure to sky rocket once friends and relatives know that you are the proud owner of Nicaragua real estate! You may have to fight off hordes of guests from the U.S. and from Europe, no matter how much you may enjoy playing host and hostess! Seriously, living on Nicaragua property always comes with heaps of entertaining because the local spirit of hospitality is able to infect even the most avowed introvert!
Nicaragua cuisine goes very well with guests, both for its irresistible tastes and sheer visual delight as well! Everyone has their favorite recipes handed down with the family heirlooms. Nacatamale is a very traditional and popular Nicaraguan dish that can be eaten for breakfast or any other time of the day – perfect for a Sunday Brunch with tortillas. Popular in the United States among those who have been bold enough to experiment with Nicaraguan cuisine, legend has it that a popular chain of restaurants in Nicaragua had its humble origins with the lady of the house supplying her special nacatamales to locals.
Similar to dumplings nacatamales consist of outer dough stuffed with rice and meats. The dough is then wrapped in banana leaves and steamed.
For the dough:
1lb of maize flour
1 cup of butter
1 medium onion
1 green pepper or chilly if you can bear the heat
1 garlic clove
1/2 cup of orange juice
10 mint leaves
Fry the finely cut onion, garlic and chilly in a little butter and add them to the maize flour. Mix in orange juice and chopped mint leaves. Make a soft paste of the flour with milk and water. Heat the butter in a pot and add the flour mixture to it. Cook with stirring till a soft ball of dough, that leaves the side of the pot clean, is produced.
For the Stuffing:
15 strips of bacon (chicken breast strips for the health conscious)
¾ cup raw rice
2T of vinegar
15slices of tomatoes
15 slices of green pepper
15slices of onion
15 mint leaves
1 garlic clove, cumin onion ground to a paste to taste.
Marinate the chicken strips or bacon in a paste of garlic, onion, cumin and vinegar for two hours. Soak the raw rice for two hours.
Arrange two halves of a banana leaf in a T and place over it a strip of meat, a teaspoon of rice, a slice each of tomato, onion and pepper. Fold the banana leaves over the parcel carefully and tie with a string. Make similar parcels and cook in a pot of water for half an hour. Unwrap the leaves and enjoy!