Vaho Nicaragüense
Vaho is a traditional Nicaraguan dish consisting of layers of marinated beef, yuca, and plantains (both green and ripe), all steamed together in banana leaves. It's a hearty and flavorful meal that celebrates the country's mestizo heritage.
🧂 Ingredients
- 3 pounds Beef brisket(cut into thin slices)
- 5 large Tomatoes(peeled, seeded, and sliced)
- 1 large Green bell pepper(seeded and thinly sliced)
- 1 large Red bell pepper(seeded and thinly sliced)
- 5 large Onions(thinly sliced)
- 8 cloves Garlic(chopped)
- 2 cups Orange juice
- 1 cup Lime juice
- 4 tablespoons Salt(or to taste)
- 4 large Green plantains(peeled and cut into large pieces)
- 4 large Ripe plantains(peeled and cut into large pieces)
- 3 lbs Yucca (cassava)(peeled and cut into large pieces)
- Banana leaves(enough to line the pot)
- 0.5 head Cabbage(finely shredded for salad)
- 1 cup Vinegar(for cabbage salad)
👨🍳 Instructions
- 1
In a large non-reactive bowl, combine the beef slices with sliced tomatoes, bell peppers, onions, chopped garlic, orange juice, lime juice, and 4 tablespoons of salt. Cover and marinate in the refrigerator overnight.
- 2
Prepare the banana leaves by wiping them clean. Line a large pot with a tight-fitting lid, ensuring the leaves overlap to create a sealed packet. You can also place a rack or crumpled aluminum foil at the bottom of the pot to keep the ingredients out of the water.
💡 Tip: Ensure no gaps in the banana leaf lining to prevent steam from escaping. - 3
Layer the marinated green and ripe plantains on the bed of banana leaves in the pot. Remove the beef from its marinade and layer it evenly over the plantains. Top the beef with the yucca pieces.
💡 Tip: Distribute ingredients evenly for consistent cooking. - 4
Pour the reserved marinade and any remaining vegetables over the yucca. Fold the overhanging banana leaves over the ingredients to completely enclose them.
💡 Tip: Ensure the packet is well-sealed. - 5
Add about 4 inches of water to the bottom of the pot, ensuring it does not touch the banana leaf packet. Place the lid on tightly.
💡 Tip: The water will create steam to cook the Vaho. - 6
Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for approximately 4 hours, or until the beef and yucca are tender. Add more water as needed to prevent it from evaporating completely.
💡 Tip: Check water levels periodically. - 7
While the Vaho is steaming, prepare the cabbage salad by tossing the shredded cabbage with vinegar, and a pinch of salt and pepper. Let it sit for at least 30 minutes to soften.
- 8
To serve, carefully open the banana leaf packet and serve portions of the Vaho directly onto banana leaves, topped with the cabbage salad.
💡 Tip: Serve hot.
💡 Pro Tips
- ✓Marinating the beef overnight is crucial for flavor development.
- ✓Using both green and ripe plantains adds a balance of texture and sweetness.
- ✓Ensure the banana leaves are fresh and pliable; if dried, steam them briefly to soften.
- ✓The cabbage salad (curtido) is an essential accompaniment, providing a fresh, acidic contrast.
🔄 Variations
- Some recipes include other root vegetables like ñame (yam).
- A touch of achiote (annatto) can be added to the marinade for color.