Baho

Baho, vaho or bajo, depending on languages and cultures, is a wonderful party dish from Nicaragua. It is the true cornerstone of the culinary influences of the country.

Prepared with marinated beef brisket (but also sometimes with veal liver), plantains, yuca (cassava) and various vegetables, the whole dish is then steamed for a long time in banana leaves. The word baho itself means “to steam” in Spanish.

This is the traditional dish that is almost always served for Sunday lunch. It is prepared on Saturday for the next day so that the flavors of the marinade combine perfectly. Nicaraguans generally call this dish carne en baho and everyone loves it. Baho is a particularly friendly experience because when family and friends gather on Sundays to enjoy it, everyone brings their favorite fresh fruits to accompany them.

This traditional cuisine and culture is called nica and is still very popular in the country that is in constant struggle with globalization and the popularity of fast foods among young Nicaraguans. Enjoying baho is a real deal. You start with a few glasses of passion fruit juice or rum served in fresh watermelons and then enjoy this hot dish, usually sitting in the garden.