Nicaraguan
⭐ Highly Rated
1h 30mmedium
NicaraguanDinner
Recipe Story
origins & traditionsBaho is one of Nicaragua's most beloved traditional dishes, originating from the indigenous communities and perfected over generations. This hearty one-pot meal combines beef brisket with starchy yuca and sweet plantains, layered with cabbage and aromatic seasonings, then wrapped in banana leaves and steamed for hours. The result is incredibly tender meat infused with earthy, savory flavors and vegetables that melt in your mouth. Traditionally served on Sundays or special family gatherings, Baho represents the essence of Nicaraguan comfort food. The name comes from the Miskito word for "meat," and the dish showcases the country's cultural heritage through its simple yet flavorful preparation method. Each family has their own variation, but the core elements remain consistent: beef, yuca, plantains, and the distinctive steaming technique that creates layers of flavor.
Instructions
step by step0/15 done
Cut beef brisket into 3-inch chunks and season generously with salt, black pepper, cumin, and minced garlic. Let marinate for 15 minutes.
Peel yuca and cut into 3-inch pieces. Peel plantains and cut in half lengthwise.
Quarter the cabbage and separate the leaves. Slice onions and bell peppers into thick strips.
In a large stockpot or Dutch oven, create a base layer with half the cabbage leaves.
Arrange the seasoned beef chunks on top of the cabbage layer.
Add the yuca pieces around and on top of the beef.
Place the plantain halves over the yuca.
Layer the remaining cabbage, onions, and bell peppers on top.
Add bay leaves, additional salt, and pour 2 cups of water around the edges.
If using banana leaves, place them on top to cover everything (optional but traditional).
Cover the pot tightly with a lid and bring to a boil over high heat.
Reduce heat to low and simmer for 2.5 to 3 hours, checking occasionally to ensure there is enough liquid. Add more water if needed.
The dish is ready when the beef is fork-tender and the yuca is soft.
Remove from heat and let rest for 10 minutes before serving.
Serve family-style, placing all components on a large platter with the cooking juices drizzled over top.
Baho
4.4 (64)
A traditional Nicaraguan steamed dish featuring tender beef, yuca, plantains, and vegetables wrapped in banana leaves and slow-cooked to perfection.
medium
3h 30m
6 servings
Ingredients
0 of 11 checked
Main Ingredients
- 1000 grams brisket, cut into 3-inch chunks
- 800 grams yuca, peeled and cut into 3-inch pieces
- 3 pieces plantain, peeled and halved lengthwise
Vegetables
- 1 pieces cabbage, quartered
- 2 pieces onions, sliced thick
- 2 pieces bell-peppers, sliced into strips
Seasonings
- 6 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoons black-pepper
- 3 pieces bay-leaves
Chef Tips
expert advice•For authentic flavor, try to find banana leaves at Latin markets - they add an earthy aroma.
•If unavailable, the dish is still delicious without them.
•The key to perfect Baho is low and slow cooking; don't rush the process.
•Some Nicaraguan cooks add a splash of bitter orange juice (naranja agria) to the marinade for extra tang.
•Green plantains work better than ripe ones as they hold their shape during the long cooking time.
•Traditionally, Baho is served with a simple cabbage curtido (pickled cabbage salad) on the side.
•Leftover Baho tastes even better the next day as the flavors continue to meld.
•For a spicier version, add a couple of whole chili peppers to the pot.
•Make sure your pot has a tight-fitting lid to trap all the steam - this is essential for proper cooking.
