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Gallo Pinto
Maduros (dessert)
Fresco De Pina y Arroz


Gallo Pinto

Gallo Pinto is Nicaragua's most popular dish, eaten at any time of the day (up to 3 times a day!)

2 tbsp vegetable oil

2 lrg onions – thinly sliced

6 cloves garlic (optional)

4 large red and/or green peppers (optional), diced

2 cups cooked red beans

1 cup cooked white rice

Let beans soak overnight then cook at a low simmer for 2 hours.  Saute onions, peppers, and garlic in a pot.  Add equal parts rice and water, stir, and allow to simmer for 15-20 minutes or until the rice is fluffy. Add beans and cook for a few minutes on low heat while stirring.


Maduros (dessert)

        4 maduros (bananas, overly ripe, peeled)

 3 cups milk

 2 cinnamon sticks

2 cups sugar

1 teaspoon vanilla

Place maduros and milk in a bowl and boil until tender. Add the sugar, cinnamon and vanilla, boiling for another 5 minutes. Place it in a dish and bake in the oven for 30 minutes at 350F.


Fresco De Pina y Arroz (Pineapple rice drink)

Pineapple peel/rind

1 cup uncooked white rice


Boil pineapple rind for 10 minutes in sufficient water to cover the rinds half-way.  Add the rice and boil until it splits or puffs. Allow to cool and then strain. Dilute with twice the amount of water. Add sugar as needed.



Updated: 4 September 2007

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