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RECIPES


 Plantain Pancakes*

Ingredients

3 very ripe plantains                       2/3 cup cooked beans
3tbsp. flour                                    2/3 cup shortening or lard
4 tbsp. melted butter

Method

1. Boil and mash plantains; add flour and butter and mix thoroughly.
2. Fry the beans in 1 tbsp. shortening for about 5 minutes.
3. Heat remaining shortening in another frying pan, add plantain mixture, 1 tbsp. at a time, and spread with a fork so that it will take the shape of a small pancake. Fry the "pancakes" for about 5 minutes, place a teaspoon on the fried beans on each and fold. Fry the stuffed pancakes, covered, three minutes on each side or until brown.


Conch Soup*

This is a typical soup that originated in the north coast of Honduras, but it is served throughout the country.

Ingredients

1 pound of conch                         2 large onions- yellow or white
2 shredded coconuts                    1/2 cup of coriander- small leaf
3 green bananas                          1/2 cup of coriander- broad leaf
2 carrots                                    1/8 cup of margarine
2 garlic teeth                              1 cup of coconut milk
2 bouillon cubes
2 green peppers
2 pounds of yucca- it is better if you use yellow yucca.

Method

Cut up the onions, garlic, green peppers. Peel and cube all vegetables (except the bananas) and fast fry them in the margarine. Add the bouillon cubes and the coriander. Liquefy together the meat and the milk of the coconuts, sift the mixture- you may need to add some water to get it all out. Should end with approximately 3/4 liter of coconut milk. Add this to the fast fried vegetables, let it simmer around 15 to 20 minutes. Add the bananas and simmer for another 7 minutes or until the bananas are soft. Add the conch, peeled, and cut in small pieces; let it simmer for five more minutes.


Coconut Bread*

Ingredients

1 1/2 coconuts grated                       1 tbs. margarine
3 lbs. all purpose flour                     3 1/2 tbs. sugar
3 tbs. yeast                                     3 tsp. salt
1/4 cup warm water

Method

Chip and grate coconuts. Add approximately 2 1/2 cups of warm water. Mix well. Squeeze out milk. Dissolve yeast in 1/4 cup warm water, add 1 tbs. sugar and 1 tbs. flour, mix well, let rise.
Then add remaining ingredients and knead until smooth and satiny. If dough is a bit stiff, add a little more coconut milk. Set aside in a pan, cover and let rise until double in bulk, about two hours.
Divide into portions, depending on the size of the pans for baking, knead and form loaves. Place in greased pans to rise again until double in bulk. 
Bake at 350 degrees F for 40-45 minutes. When done take out of pan and cool on rack.


*Source: Permanent Mission of Honduras to the OAS.

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Updated: 25 April 2008


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