Candiga

When chunks of  pork liver, onions, bell peppers, tomatoes, spices are slow-simmered in a flavorful liquid brew, the result is a warming, comforting dish called  candinga a stew.

This simple yet hearty stew has its origins in a Spanish lamb dish called chanfaina. Variations of the dish spread to the Americas, and Hondurans came up with their own version using pork liver.

The stew is seasoned with salt and pepper, and it's then served with fried plantains, rice, beans, or fresh corn tortillas. It's traditionally accompanied by lime wedges on the side so that every person can season their candinga with a squeeze of lime juice.