Baho/Vaho – GW Recipe Box
Baho/Vaho is a mix of meat, green plantains and yucca cooked in banana leaves and celebrates the mix of cultures between the indigenous, mestizos and Afro-Nicaraguans. If you ever get the honor of attending a party in Nicaragua you better believe Baho will be served. Make this dish for your next potluck and your friends will thank you!
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 5 friends
- 4 lb beef brisket, cut into thin slices
- 3 large tomatoes, peeled, seeded and sliced
- 1 small green pepper, seeded and thinly sliced
- 1 small red pepper, seeded and thinly sliced
- 4 large onions, thinly sliced
- 8 cloves garlic, chopped
- 2 cups orange juice
- 1 cup lime juice
- 4 tablespoons salt
- 4 green plantains, peeled and halved crosswise
- 4 ripe plantains, peeled and halved crosswise
- 3 lbs yucca (cassava), peeled and cut into large pieces
- Banana leaves
- salt and pepper
- 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.
- Add about 4 inches of water to a large pot. Place a rack or balls of aluminum foil in the bottom of the pot to hold the ingredients out of the water.
- Line the rack and 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.
- 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 yucca. Pour the meat marinade and vegetables over the yucca.
- 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.
- Bring the water to a boil over medium-high flame. Reduce heat to medium and simmer for about 4 hours. Add water as necessary to keep it from all evaporating.
Serve each portion of Baho on a banana leaf and topped with fresh cabbage salad!