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Nicaraguan Baho Recipe

Nicaraguan Baho Recipe

Baho is a traditional Nicaraguan dish made from layers of meat (typically brisket), vegetables, and green plantain. The dish also often contains yuca before being cooked in banana leaves.

The dish combines the cultures of the Indigenous, Mestizos, and Afro-Nicaraguans who all share the country, and is often served with a simple cabbage and tomato salad, called ensalada de repollo

Origin & Cultural Significance

Nicaragua is a country built from many cultures and this popular comfort food is testament to that. The dish is steamed over a large pot and popularly enjoyed on a Sunday afternoon, with preparation beginning on a Saturday.

The meat in the dish should marinate for more than 24 hours, meaning preparing the dish is a weekend-long event. 

The word ‘vaho’ or ‘bajo’ means mist in Spanish and refers to how the meal is prepared and is traditionally consumed at home with family. With every family having their own way to prepare the dish – usually handed down from generation to generation.

The dish is also known as vaho, baho, vajo and bajo – depending on the region in which it is served.

Nicaraguan Baho

Nicaraguan Baho Recipe

Yield: 6
Prep Time: 1 day
Cook Time: 5 hours
Additional Time: 20 minutes
Total Time: 1 day 5 hours 20 minutes

Baho is a traditional Nicaraguan dish made from layers of meat - (typically brisket), vegetables, and green plantain.


  • Beef brisket or chuck roast (cut into chunks) - 2 lbs
  • Onion (chopped) - 1 large
  • Garlic (minced) - 3 cloves
  • Bell pepper (chopped) - 1
  • Tomato (chopped) - 1 large
  • Cilantro (chopped) - 1/4 cup
  • Ground cumin - 1 tsp
  • Dried oregano - 1 tsp
  • Salt and pepper - to taste
  • Beef broth - 2 cups
  • Green cabbage (shredded) - 1/2 head
  • Red onion (thinly sliced) - 1/2
  • Lime juice - from 2 limes
  • Salt - to taste
  • Green bananas (peeled and sliced) - 6


  1. In a large pot or Dutch oven, layer the beef brisket or chuck roast chunks on the bottom.
  2. Top the meat with chopped onion, minced garlic, chopped bell pepper, chopped tomato, and chopped cilantro.
  3. Sprinkle ground cumin, dried oregano, salt, and pepper over the layers of meat and vegetables.
  4. Pour beef broth over the layers until the meat is fully submerged.
  5. Cover the pot with a lid and bring the mixture to a boil over medium-high heat.
  6. Once boiling, reduce the heat to low and let the baho simmer, covered, for about 2-3 hours, or until the meat is tender and falls apart easily.
  7. While the meat is cooking, prepare the banana layer.
  8. Place the sliced green bananas on top of the cooked meat in the pot.
  9. Cover the pot again and let the bananas steam with the meat for an additional 30 minutes, or until softened.
  10. In a bowl, combine shredded green cabbage, thinly sliced red onion, lime juice, and salt. Toss to combine.
  11. Serve the baho hot, spooning the meat, bananas, and vegetables onto individual plates.
  12. Serve the cabbage salad on the side as a refreshing accompaniment to the flavors of the baho.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 478mgCarbohydrates: 42gFiber: 7gSugar: 21gProtein: 12g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

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