Entree: Nicaragua – National Cuisine – Baho (Steamed banana-leaf packet of beef, plantains, yuca, and cabbage)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 0 min

Additional 2 hrs 30 min

Total 3 hrs

Ingredients

- 2.5 lb (1,134 g) beef brisket, cut into large chunks
- 1/3 cup (80 ml) sour orange juice or substitute 1/3 cup (80 ml) orange juice + 1 tbsp (15 ml) lime juice
- 6 cloves garlic, minced
- 1 large white onion, sliced
- 3 medium green plantains, peeled and cut into 2-inch (5 cm) pieces
- 1 lb (450 g) yuca (cassava), peeled and cut into 2-inch (5 cm) chunks
- 1 small head green cabbage, quartered
- 3 tbsp (45 ml) achiote (annatto) oil or vegetable oil
- 2 tsp (10 g) coarse salt, plus more to taste
- 1 tsp (5 g) black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2–3 large banana leaves, rinsed and softened over a flame or hot water (or aluminum foil as substitute)
- 1 cup (240 ml) water, for steaming
- Fresh cilantro leaves for garnish
- Lime wedges for serving

Instructions

1. In a large bowl combine sour orange juice (or substitute), minced garlic, sliced onion, achiote oil, salt, pepper, cumin, and oregano. Add beef chunks and toss to coat. Cover and refrigerate to marinate at least 1 hour or up to overnight.
2. Prepare banana leaves by passing them briefly over a flame or dipping in hot water to make them pliable; pat dry and lay overlapping sheets on a work surface.
3. On the center of the banana leaves form a layer: place half the plantains and half the yuca. Lay the marinated beef chunks on top, then add remaining plantains and yuca. Top with cabbage quarters and any remaining onion from the marinade.
4. Fold the banana leaves over the filling to form a snug packet; tie with kitchen twine or secure with skewers. If using foil as a substitute, wrap tightly in heavy-duty foil.
5. Place the packet in a large steamer basket set over simmering water (or in a large pot with a rack). Add 1 cup (240 ml) water to the pot. Cover and steam for 2 to 3 hours, checking water level occasionally, until beef and root vegetables are very tender.
6. Carefully unwrap the packet and transfer to a serving platter. Adjust seasoning with additional salt if needed. Garnish with fresh cilantro and serve with lime wedges and curtido or pickled cabbage on the side.
7. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently in a covered pan or steam to retain moisture.