Repello Nicaraguan Cabbage Slaw Food
REPELLO (NICARAGUAN CABBAGE SLAW)
This recipe is traditionally served with Baho (recipe posted here). It is also good on top of tacos.
Provided by Lynette ! @breezermom
Categories Other Salads
Number Of Ingredients 8
Steps:
- Place the sliced cabbage in a large bowl. Add lime juice and salt; toss to coat.
- Add diced tomatoes, onion, cilantro, jalapenos and mix.
- Gently fold in diced avocados. Serve immediately or refrigerate.
ENSALADA DE REPOLLO - NICARAGUAN CABBAGE SLAW
Ensalada de Repollo is a staple condiment in Nicaragua. It's commonly compared to a pickled Cabbage Slaw that is soaked in vinegar, limes, onions, carrots & tomatoes. Serve this with Gallo Pinto, Carne Asada or any typically Nicaraguan dish.
Provided by contact.natakb
Categories Condiments Recipes Sides
Time 1h10m
Number Of Ingredients 8
Steps:
- In a large bowl, add the cabbage, carrots, onions, and tomatoes.
- Then top the ingredients with water, vinegar and lime juice. Toss well until ingredients are saturated.
- Season to taste and store in an air-tight container. The longer it soaks, the stronger it taste.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
BAHO (NICARAGUAN BEEF, PLANTAINS AND YUCA STEAMED
This is usually a Sunday afternoon meal in Nicaragua. You start the recipe the day before, with marinating the meat and some of the vegetables. If you can't find banana leaves (and if you get them from your yard make sure they have not been treated with pesticides!), you can use aluminum foil. But you will miss out on the...
Provided by Lynette !
Categories Beef
Time 4h40m
Number Of Ingredients 12
Steps:
- 1. In a large, non-reactive bowl, mix the beef with the tomatoes, peppers, onions, garlic, orange juice, lime juice and salt. Cover, refrigerate and marinate overnight.
- 2. Add about 4 inches of water to a large 5 gallon pot. Place a rack in the bottom of the pot, or toss in enough wadded up aluminum foil to hold the ingredients out of the water. Place a plate on top of the rack or aluminum foil.
- 3. Line the plate and the sides of the pot with banana leaves, letting the leaves hang over the edge of the pot. Make sure the pot is fully lined with leaves, with no openings.
- 4. Lay the green and ripe plantains on the bed of banana leaves. Remove the meat from its marinade and layer it over the plantains. Top the beef with a layer of yuca. Finally, pour the meat marinade and vegetables over the yuca.
- 5. Take the banana leaves hanging over the edge of the pot and fold them over to completely cover the ingredients in the pot. Cover the pot with a tight fitting lid.
- 6. Bring the water to a boil over medium-high flame. Reduce the heat to medium and simmer for about 4 hours. Add water as necessary to keep it from all evaporating.
- 7. Baho is traditionally served on a banana leaf. Each diner gets a piece of ripe plantain, a piece of green plantain, a piece of cassava and a portion of meat. This is normally all topped off with Repello (Cabbage Slaw) Recipe is posted here.
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Servings 4-6Total Time 20 minsCategory Collard GreensCalories 57 per serving
- Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
- Return the cabbage to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like. Then chill and serve as an accompaniment to pupusas or as a side dish.
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