nicaragua Is My Kitchen
NICARAGUA Breakfast Appetizers Soups and salads
NICARAGUA Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
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Nicaraguan cuisine is a blend of indigenous, Spanish, and West African influences, with different dishes and ingredients depending on the region. Corn, rice, beans, plantains, yuca, and cheese are some of the common staples, as well as various meats, seafood, and fruits. Some of the most popular dishes are:
Vigorón: a dish of boiled yuca, crispy pork rind, and cabbage salad, served on a banana leaf.
Indio viejo: a thick stew of shredded beef, corn dough, tomatoes, onions, garlic, and herbs.
Gallo pinto: a mixture of rice and beans, seasoned with onion, garlic, and salt, often eaten for breakfast with eggs, cheese, or tortillas.
Nacatamal: a corn dough filled with pork, rice, potatoes, olives, raisins, and spices, wrapped in a plantain leaf and steamed.
Quesillo: a soft cheese wrapped in a tortilla, topped with sour cream, onion, and vinegar, and served with a soft drink called chicha,
Vigorón: a dish of boiled yuca, crispy pork rind, and cabbage salad, served on a banana leaf.
Indio viejo: a thick stew of shredded beef, corn dough, tomatoes, onions, garlic, and herbs.
Gallo pinto: a mixture of rice and beans, seasoned with onion, garlic, and salt, often eaten for breakfast with eggs, cheese, or tortillas.
Nacatamal: a corn dough filled with pork, rice, potatoes, olives, raisins, and spices, wrapped in a plantain leaf and steamed.
Quesillo: a soft cheese wrapped in a tortilla, topped with sour cream, onion, and vinegar, and served with a soft drink called chicha,
Main Gallo pinto 
Literally meaning painted rooster, Gallo pinto is a favorite rice-and-beans concoction that is commonly considered the national dish of Costa Rica usually eaten for breakfast, sometimes with scrambled or fried eggs, but it is an enjoyable food at any time of day.
Salsa Lizano is a traditional Costa Rican condiment. If you don't have Salsa Lizano™ you can substitute with Worcestershire sauce.
Serves: 6
1 medium yellow onion, finely chopped
1 red pepper, chopped
1 tablespoon garlic, finely chopped
2 cups cooked black beans, drained
½ cup Salsa Lizano *
3 cups cooked rice (white, short grain)
½ cup fresh cilantro, chopped
Salsa Lizano is a traditional Costa Rican condiment. If you don't have Salsa Lizano™ you can substitute with Worcestershire sauce.
Serves: 6
Preparation time:10 minutes
Cooking time:15 minutes
2 tablespoons vegetable oil1 medium yellow onion, finely chopped
1 red pepper, chopped
1 tablespoon garlic, finely chopped
2 cups cooked black beans, drained
½ cup Salsa Lizano *
3 cups cooked rice (white, short grain)
½ cup fresh cilantro, chopped
1. Pour oil into large pan and place on medium heat. Sauté onion, red pepper and garlic until onions begin to soften.
2. Add beans and Lizano sauce, a classic Costa Rican condiment. (If Salsa Lizano is not available, mix together 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground ginger and 3 tablespoons Worcestershire sauce. Add to onion mix before beans.) Let simmer for 5 minutes, stirring from time to time.
3. Fold in the cooked rice, reduce to very low heat and continue to cook, stirring occasionally, until all liquid is gone and mixture is well heated.
4. Sprinkle in cilantro and serve warm.
2. Add beans and Lizano sauce, a classic Costa Rican condiment. (If Salsa Lizano is not available, mix together 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground ginger and 3 tablespoons Worcestershire sauce. Add to onion mix before beans.) Let simmer for 5 minutes, stirring from time to time.
3. Fold in the cooked rice, reduce to very low heat and continue to cook, stirring occasionally, until all liquid is gone and mixture is well heated.
4. Sprinkle in cilantro and serve warm.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
NICARAGUA
"May every sunrise hold more promise, and every sunset hold more peace."
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