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Vaho or baho (both [ˈbao]) is a mix of meat, green plantains and yuca cooked in and served on banana leaves.[1][2] It is a traditional Nicaraguan dish originated from the mix of cultures between the indigenous, mestizos and Afro-Nicaraguans of the country.[3][2]
In Nicaraguan Spanish and some other dialects, the name is pronounced with /x/ between vowels as [ˈbaxo]. There is some controversy as to whether the correct spelling is vaho, baho, vajo or bajo.
Vaho is served with ensalada de repollo, a cabbage and tomato salad made with vinegar and lemon/lime juice. The salad tops the meat, yuca and plantains. The meat used to make this dish is typically beef brisket.
The dish requires long cooking.[4] For some families, it is a traditional Sunday dish.[4][3] It is also served in many restaurants.
References
edit- ^ Orozco, Bryant J. (2023-08-28). "At Long Beach's First Nicaraguan Street Food Stand, You Can Indulge In the Deep-Fried Tradition of Fritanga ~ L.A. TACO". lataco.com. Retrieved 2025-03-20.
- ^ a b Henriquez, Rose Monique Varela (16 April 2022). "Fritanga time! These Miami restaurants will satisfy your cravings for Nicaraguan food". Miami Herald.
- ^ a b Yahr, Natalie (2024-02-24). "Nicaraguan spot Cocina Nica serves signature sauces and steaks". The Cap Times. Retrieved 2025-03-20.
- ^ a b Lee, Sophia (1 March 2011). "Rincon Nicaraguense adds variety to student food options". Daily Trojan.
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