Recipes

Christian Lutheran Church in Honduras

Honduras, by western standards, is the least developed and poorest country in Central America. Much of its land is given to growing export crops such as bananas, coffee, sugar cane and tobacco. Because of its location, it has had refugees from Guatemala, Nicaragua and El Salvador cross its borders over the past couple of decades. Like its neighbors, the staple foods are corn and beans, although the diet is supplemented with bananas, pineapples, peppers, tomatoes, carrots, onions, rice, fish, pork, chicken and beef as they are available. In Extending the Table: A World Community Cookbook (Herald Press, 1991), Joetta Handrich Schlabach shares that Honduran cooks do not waste what they have. When they buy fresh pineapple, they save the peel to simmer in water with a little bit of rice and a few cinnamon sticks. They puree, strain and sweeten the mixture and chill it if possible, making a nutritious and tasty drink. (p. 40) Other popular dishes include plato típico, a plate filled with grilled beef, pork chorizo sausages, chilmol (a salsa made from tomatoes, green peppers and onions), fried plantains, refried beans, tortillas, sour cream and avocado slices, that is served in restaurants all over Honduras.

Carrot Orange Juice Jugo de Zanahorria y Naranja (who-go day sha-nah-OH-ree-ah ee nah-RAHN-yhah) Makes 2 quarts Place in blender: 4 to 5 medium carrots, uncooked, cut in 1-inch chunks Cover with: 3-1/2 cups water Blend until pulverized. Strain if you prefer. Combine: blended carrots, 4-1/2 cups orange juice 2 to 4 tablespoons sugar Chill and serve. If you serve unstrained, include a spoon to eat the carrot pulp. Recipe from Extending the table: a world community cookbook, by Joetta Handrich Schlabach, Herald, 1991, p. 39.

Milk Dessert Serves 4 to 6 This recipe requires patience and a strong arm as you stir for 30 minutes or more! 3 cups milk 2 tablespoons ground almonds 1/2 cup sugar 1 stick cinnamon Pour the milk into a heavy saucepan and add the sugar, ground almonds and cinnamon. Bring to boiling. Cook over medium heat, stirring constantly! Continue for 30 minutes or so until the mixture begins to thicken. Remove the stick of cinnamon before serving warm or cold. This can be eaten alone or with slices of pound cake or fresh fruit. Recipe from The World in Your Kitchen by Troth Wells, Second Story Press, 1993, p. 154.