Traditional Nicaraguan Fare
Creole and Garifuna principles had been existing in Nicaragua long before the Europeans landed. Once the Spaniards got there, however, the cultures started to combine and so did their foods. As a result, the food of Nicaragua is unique in zest and preparation, and truly delightful.
By some customs, the diets of Nicaragua are strange if not uneatable. Turtle eggs and snake meat is customary on their menu. Plus, when it comes to beef goods, they don't stop at just the meat. They utilize the blood, skin, brains, and most other body parts in the preparation of some of their recipes. On the other hand as appalling as it may seem, the cuisine is savory, lively, and quite tasty.
The secret to their dishes appears to be in the not-so-secret elements they use. Corn is used in the majority of their recipes in some type, and has existed from the time before the Europeans appeared. That, pooled with uncommon aromatic plants and flowers unearthed nowhere else in the world, and crisp vegetables and fruits, create exotic appearing and tasting foods. True "Nicaraguan cuisine" is now a blend of Spanish, Creole, and Garifuna cultures, and the effect is a very exceptional flavor.
Don't turn up your nose at the cuisine until you've tasted tried it. Most people who have experienced the cuisine come away pleasantly surprised at how delicious and visually appealing their cuisine is. The combination of Nicaraguan food and traditions blend perfectly.
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