Muffins recipes

National dish of Nicaragua

flag of Nicaragua

  • Independence: 9. 1. 1987
  • Capital: Managua
  • Official language: Spanish
  • Population: 6 071 045
  • Area: 130 375 km2
  • International code: NI
  • Currency: Córdoba (NIO)
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Gallo pinto

Ingredients for the Gallo Pinto:

  • 1 cup cooked brown rice
  • 1 bunch of green onions
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 medium red pepper, diced
  • 1 cup black beans, drained with liquid reserved
  • juice from one lime
  • 2 tablespoon worcestershire sauce (I use Annie’s vegan) pinch salt
  • 1/3 cup loosely packed cilantro, divided

Ingredients for the Fried Plantain:

  • 1 large plaintain
  • 1 tablespoon walnut oil
  • 1 tablespoon honey

Ingredients:

  • 4 corn tortillas
  • 2 eggs, poached or scrambled
  • 1-2 avocados
Gallo pinto is national food (dish) of Nicaragua

Instructions:

Heat olive oil over medium heat. Add in onions and saute until the onions become translucent. Stir, continue to cook until pepper is cooked through. Stir in beans with 2 tablespoon of liquid, lime juice, Worcestershire sauce, and salt/pepper. If you are using precooked dried beans, just add 2 tablespoon of water. Continue to cook until the liquid has mostly disappeared (about 4-5 minutes.) Stir in about half the cilantro and rice. Continue to cook for 2-3 more minutes. While beans cook, poach or scramble eggs. If you want a tostado that is easier to eat with your hands, I recommend scrambled. Next, heat walnut oil and honey in skillet. Slice plantain in 1/2” thick slices and add to oil. Cook on each side for 3-4 minutes until planatin is soft. Finally, heat corn tortillas in a skillet until crisp. To assemble, place tortillas on a plate and pile with rice/beans and eggs. Serve plantains on the side or pile them on the tostada with everything else! Sprinkle with remaining cilantro and serve.

Info:

Gallo pinto or gallopinto is a traditional dish of Costa Rica and Nicaragua made with rice and beans. The dish may contain more rice than beans, or more beans than rice. The history of gallo pinto is not well known, and there are disputes between Costa Ricans and Nicaraguans about where the dish originated. One theory suggests that gallo pinto was brought into Latin America by Afro-Latino immigrants. Most Latin Americans agree that the dish is part of both countries now and that they share more similarities than differences. Variations of gallo pinto are popular in many countries close to the Caribbean. Gallo pinto means "spotted rooster" in Spanish. The name is said to originate in the multi-colored or speckled appearance that results from cooking the rice together with black or red beans. Beans are quickly cooked until the juice is almost consumed. There are other variations of this dish. Similar dishes are known as Moros y Cristianos ("Moors and Christians") in Spain and Cuba, or just Moro. A similar dish can be found in Panama and in El Salvador, where it is called casamiento. Other variations include pigeon peas or kidney beans instead of black beans in the Dominican Republic and Puerto Rico. Similar dishes exist in Colombia (calentado paisa) and even Peru (tacu tacu). Recently, empanadas filled with gallo pinto have become a popular alternative for people who have little time to eat breakfast.

 
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