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Baho, or vaho, is one of the cornerstones of Nicaraguan cuisine. Beef, plantains and yuca (cassava) are wrapped in banana leaves and steamed over water in a large pot. Baho is food for a Sunday afternoon. Start the recipe on Saturday by marinating the meat. Vaho means "mist" in Spanish and evokes the unique cooking method for this hearty meal.

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Porzioni: 8
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Cost per serving $4.40 vedi dettagli


  1. In a large non-metal bowl, mix the beef with the tomatoes, peppers, onions, garlic, orange juice, lime juice and salt. Cover, refrigerate and marinate overnight.
  2. Add about 4 inches of water to a large (5-gallon) pot. (You may have to use two pots if you don't have one big enough to hold the baho in one batch.) Place a rack in the bottom of the pot, or toss in enough wadded up aluminum foil to hold the ingredients out of the water. Place a plate on top of the rack or aluminum foil.
  3. Line the plate and the 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.
  4. 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 yuca. Finally, pour the meat marinade and vegetables over the yuca.
  5. 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.
  6. Bring the water to a boil over medium-high flame. Reduce heat to medium and simmer for about 4 hours. Add a water as necessary to keep it from all evaporating.


Nutrition Facts

Amount Per Serving %DV
Serving Size 440g
Recipe makes 8 servings
Calories 446  
Calories from Fat 111 25%
Total Fat 12.38g 15%
Saturated Fat 4.33g 17%
Trans Fat 0.0g  
Cholesterol 98mg 33%
Sodium 3623mg 151%
Potassium 1395mg 40%
Total Carbs 51.43g 14%
Dietary Fiber 4.5g 15%
Sugars 24.47g 16%
Protein 35.84g 57%
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