Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

baho (nicaraguan beef, plantains and yuca steamed

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

This is usually a Sunday afternoon meal in Nicaragua. You start the recipe the day before, with marinating the meat and some of the vegetables. If you can't find banana leaves (and if you get them from your yard make sure they have not been treated with pesticides!), you can use aluminum foil. But you will miss out on the banana leave flavor. Prep time does not include the 12 hour marinating time!

►
(1 rating)
yield 8 -10
prep time 30 Min
cook time 4 Hr 10 Min
method Steam

Ingredients For baho (nicaraguan beef, plantains and yuca steamed

  • 4 lb
    beef brisket, cut into large strips
  • 3
    tomatoes, seeded and chopped
  • 2
    green peppers, seeded and thinly sliced
  • 3
    onions, thinly sliced
  • 10 clove
    garlic, chopped
  • 1 c
    orange juice
  • 1 c
    lime juice
  • 4 Tbsp
    salt
  • 4
    green plantains, peeled and halved crosswise
  • 4
    ripe plantians or bananas, peeled and halved crosswise
  • 2 lb
    yuca, peeled and cut into large pieces (cassava)
  • banana leaves

How To Make baho (nicaraguan beef, plantains and yuca steamed

  • 1
    In a large, non-reactive 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. 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 the heat to medium and simmer for about 4 hours. Add water as necessary to keep it from all evaporating.
  • 7
    Baho is traditionally served on a banana leaf. Each diner gets a piece of ripe plantain, a piece of green plantain, a piece of cassava and a portion of meat. This is normally all topped off with Repello (Cabbage Slaw) Recipe is posted here.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT