Recipes

Lutheran Church of Nicaragua of Faith and Hope

The people of Nicaragua have a diet based on three main products: corn, beans and rice. Indians of Nicaragua were cultivating corn and beans thousands of years ago, while rice was introduced by Europeans in the 17th and 18th centuries (along with black Africans to work the rice, contributing to the heritage and culture of today’s Nicaraguans). Joetta Handrich Schlabach, in her book Extending the Table: A World Community Cookbook, writes of a Nicaraguan woman rising before dawn to grind the corn (masa)and prepare the tortillas that will feed her family for the day. They will have them hot for breakfast, and then have them again with rice and beans at dinner and supper, sustaining them through the day. Her work is repeated by women throughout Central America. (p. 52).

Cornmeal Cocoa Beverage Pinolillo (pee-noh-LEE-yoh) Makes 5 cups Grain beverages such as this one are common throughout Central and South America and parts of Africa. Because it will be quite different to many people in the U.S., especially children, you might want to serve a small portion so that it is not wasted. One reason such drinks may be popular is that they provide extra nutrition in a diet that is not substantial. Remember when you drink this to regularly twirl your glass to keep the cornmeal suspended. In a heavy frying pan, toast until light brown, 3 to 5 minutes: 1 cup white cornmeal or masa harina (cornmeal prepared with lime) Transfer tasted cornmeal to a pitcher. Add: 2 tablespoons cocoa 1 cup sugar 1/4teaspoon ground cinnamon dash of ground cloves 5 cups water Beat hard until the cornmeal and cocoa are well mixed. Chill. Stir well before serving. Recipe from Extending the Table: a world community cookbook by Joetta Handrich Schlabach, Herald Press, 1991, p. 33.

Valencia Rice Arroz la Valenciana (ah-ROHSS ah lah vah-layn-SEEAH-nah) Serves 8 to 10 This dish would be served for special occasions. Cook until tender in a large saucepan: 2 to 3 pound chicken water to cover (5 cups) 1/8 teaspoon pepper 1 teaspoon salt Remove chicken, debone and set aside, keeping warm. Skim foam and fat from the remaining broth. Add to broth: 1 carrot, diced 2 potatoes, diced 1/2 cup fresh or frozen green peas Cook just until tender, 8 to 10 minutes. Remove vegetables from broth and reserve broth and vegetables separately. In a large saucepan, saute in 2 to 3 tablespoons oil: 1 medium onion chopped 1/2 green bell pepper chopped 1 stalk celery minced 2 cloves of garlic minced 2 cups uncooked rice When rice turns "pearly white", add: 3 cups reserved broth 1 teaspoon salt dash of pepper several sprigs of cilantro Bring to a boil, and simmer 20 minutes. When rice is almost ready, combine in a separate saucepan: reserved vegetables reserved chicken, deboned 1/2 cup tomato sauce 2 tablespoons cooking wine or vinegar 1 tablespoon Worcestershire sauce 1 teaspoon prepared mustard 1 cup cooked shrimp, shelled and deveined or 1 cup cubed ham 1/2 cup raisins (optional) 1/2 cup green olives (optional) Heat the above mixture through. Stir into the cooked rice. Remove from heat and cover. Let stand 10 to 20 minutes before serving to allow flavors to blend. Serve hot with warm tortillas, a simple salad, refried beans and fresh fruit. Recipe from Extending the Table: a world community cookbook by Joetta Handrich Schlabach, Herald Press, 1991, p. 211.