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    Taste of Honduran Cuisine: Latin American Cuisine, #12
    Taste of Honduran Cuisine: Latin American Cuisine, #12
    Taste of Honduran Cuisine: Latin American Cuisine, #12
    Ebook188 pages3 hours

    Taste of Honduran Cuisine: Latin American Cuisine, #12

    By Goce Nikolovski

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    About this ebook

    A lot of the Central American countries share similar dishes. From corn to the most delicious refried beans in Central America, Honduran food is typically described as a regional variation of what is known around the world as Mexican food. This is due to the common cultural heritage of Mesoamerica during pre-Columbian times. While Honduras isn't famed for its cuisine, there are some very tasty local dishes that are worth trying, including distinct regional varieties. This Honduran Cookbook contains over 150 typical Honduran recipes, which will bring to your table some of the best and the tastiest dishes from the delicious Honduran cuisine. Try these Honduran Recipes for yourself and see why it is so Popular in Honduras. You will enjoy preparing and tasting every one of the meals! Enjoy and Bon appétite - Buen Provecho !!!

    LanguageEnglish
    PublisherGoce Nikolovski
    Release dateApr 29, 2018
    ISBN9781365782015
    Taste of Honduran Cuisine: Latin American Cuisine, #12

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      Book preview

      Taste of Honduran Cuisine - Goce Nikolovski

      Table of Contents

      Taste of Honduran Cuisine (Latin American Cuisine, #12)

      Appetizers

      Snacks and Street Food

      Empanadas

      Salads

      Soups

      Stews

      Main Dishes

      Seafood Dishes

      Vegetarian Dishes

      Side Dishes

      Breads

      Desserts

      Drinks

      Sauces

      Taste of Honduran Cuisine

      To understand a country, start in the kitchen: Collection of Over 150 Typical Honduran Recipes

      by

      Goce Nikolovski

      ––––––––

      Copyright © 2017 by Goce Nikolovski

      All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher.

      Gonik 00.jpg
      Contents

      Introduction

      Honduran Cuisine

      Preparation Techniques for Honduran Cooking

      Honduran Recipes

      Appetizers

      Snacks and Street Food

      Empanadas

      Salads

      Soups

      Stews

      Main Dishes

      Seafood Dishes

      Vegetarian Dishes

      Sides

      Breads

      Desserts

      Drinks

      Sauce

      Table of basic foodstuffs in kJ/kcal

      Glossary

      Cooking Measurement Conversions

      Introduction

      A lot of the Central American countries share similar dishes. Honduran cuisine is best described as a mixture of the cuisines of Spain, Africa, the Caribbean Islands, the indigenous Lenca people, as well as recipes original to the Garifuna people.

      While the Republic of Honduras isn’t famous for its dishes, there are some very tasty local food recipes that are worth trying, as well as distinct regional varieties. Rice, beans, and tortillas are a staple food of the many dishes in Honduras, while plantains are cooked in surprising numbers of ways. Pork is widely eaten, as is chicken and beef. Fish and seafood are stapled food in Honduran coastal areas and the Bay Islands, where the Garifuna people (Black Carib) usually add chili and coconut milk to their spicier dishes.

      In this Central American country, the main meal of the day is lunch and is commonly a ‘plato típico’ of beef, refried beans, tortillas, sour cream, pickled cabbage, rice, and fried plantain. Although Honduran food isn’t typically spicy, a lot of local restaurants keep a bottle of hot sauce on the table.

      This Honduran Cookbook contains over 150 typical Honduran recipes, which will bring to your table some of the best and the tastiest dishes from the delicious Honduran cuisine. Try these Honduran recipes for yourself and see why it is so Popular in Honduras. You will enjoy preparing and tasting every one of the meals!

      Enjoy and Bon appétite -  Buen Provecho !!!

      Honduran Cuisine

      From corn to the most tasty refried beans in Central America, Honduran food is usually represented as a regional variation of what is known round the world as Mexican food. This is due to the common cultural heritage of Mesoamerica throughout pre-Columbian times.

      For flavorings, Honduran chefs believe heavily on spices such as curry, cumin, allspice, and annatto (achiote). Fresh herbs in this dishes include coriander and oregano, and you will never go wrong with lime juice to give to your food a very rich flavor.

      Honduran food also contains meat in nearly all traditional dishes. Usually beef is preferred, but chicken and pork meat also are very popular.

      Honduran chiefs consider corn as a basic ingredient. Almost all traditional Honduran recipes contain corn or some foods made from corn. The starting ingredient for all these is masa, the dough is created by mixing water with dry corn flour. The most common and simplest example of food prepared from corn in Central America is the humble corn tortilla.

      Along with corn, kidney beans are one of the pillars of traditional Honduran cuisine. Whole cooked kidney beans are mashed to create a lumpy broth, that is reduced through slow cooking till it has thickened to the consistency of oatmeal. Next, a generous quantity of oil is added and heat is increased, cooking the bean paste till it is caramelized. After that the result is a very rich, flavorful accompaniment that may be spread over bread and tortillas. It combines very well with cheese, sour cream and some other dairy products.

      Given that Honduras is tropical country, it ought to be no surprise that plantains appear often within the national menu. A preferred presentation is to cut a ripe and sweet plantain into slices and then shallow fry in hot oil. Frying makes the plantain much sweeter and softens it. Plantains mix deliciously with cheese or refried beans, but they’re the best served with sour cream.

      The Honduran plato típico is typically a large and filling serving assembled from beef meat, marinated, diced, and barbecued on a skewer; pork sausage; refried kidney beans; fried plantain slices; rice; salad; sour cream; and also white cheese.

      ––––––––

      Preparation Techniques for Honduran Cooking

      Each ingredient needs to being prepared in a certain way. For instance, fish usually is broiled with lemon juice and garlic. In most cases, the Chicken and Pork meat are fried. The recipes that are based on beans can also include coconut milk or garlic. The rice is prepared with vegetables and various spices. For example, some of the rice recipes might contain carrots or peas.

      Hondurans, however, usually make use of identical preparation techniques that are used by most people of the world. Therefore, the Honduran methods of cooking include, but do not resume to: frying, roasting, boiling, salting, seasoning, baking, drying and also grinding. Usually all Honduran recipes implies the use of one or more of these cooking techniques.

      Honduran Recipes

      Honduran food recipes are very healthy and nutritious because they include a lot of various fruits and vegetables as ingredients. The preparation of Honduran dishes is easy and does not make use of processed foodstuff. The dishes are very diverse and fresh fish, shrimp, and lobsters are eaten everywhere in Honduras.

      Honduran recipes encompass the culinary features of Spanish and African cuisines together with the native cuisines of Central American countries.

      The Honduran recipes share a lot of similarities with the cooking of many Central American countries. Like them, most of the recipes prepared in Honduran cuisine are characterised by the significant use of coconut as compared to other recipes prepared in Central America. Tomatoes, peppers, corn, and also beans are usually the key players in Honduran culinary art.

      The Honduran cuisine makes use of some simple culinary methods and typically involves methods like frying, roasting, steaming, boiling, braising, grinding, and also baking. But most of the traditional Honduran recipes make use of two or more cooking methods. Also and the utensils used for the preparation of food are usually mostly simple.

      Among the most popular Honduran recipes, fish dishes and desserts prepared with tropical fruits are quite prominent. In Honduras, lunch and dinner dishes are commonly accompanied by some soft drinks that are usually drunk in Honduras.

      Appetizers

      Ceiba Conch Ceviche Recipe

      Ingredients:

      −  29 oz can of conch

      −  2 Mexican or key limes

      −  1 small serrano pepper

      −  4 cloves of garlic

      −  ½ walla walla, vadalia or another sweet onion

      −  1 celery rib

      −  ½ red bell pepper

      −  ½ green bell pepper

      −  fresh cilantro (parsley if cilantro isn't available)

      −  1 tbsp first press, extra virgin olive oil

      −  sea salt

      −  freshly ground pepper

      Directions:

      First you need to chop conch pieces into ¼ inch chunks. Then squeeze the limes and place the conch within the juice. In the meantime, dice the vegetables into ⅛ – ¼ inch pieces. Press the garlic.

      After that chop the parsley (or cilantro) and add the olive oil. Now salt and pepper to taste. Then toss the vegetables and add to the conch and lime juice. Chill at least about 4 hours.

      At the end toss again, pouring off excess liquid. Pour back liquid to your own choice.

      When the ceviche is finally done serve with fresh gourmet crackers, dipping corn chips, or with fresh tortillas.

      ––––––––

      Chayotes María Recipe

      Ingredients:

      −  6 medium chayotes, washed

      −  ⅓ cup flour

      −  3 cups skim milk

      −  1 cup evaporates skim milk

      −  ½ cup low fat sour cream

      −  1½ tbsp chopped fresh parsley

      −  3 scallions, minced

      −  pepper to taste

      −  small amount of salt (optional)

      Directions:

      At the beginning in a large saucepan, bring about 4 quarts of salted water to a boil. Then add the chayotes, cover, and cook till they are tender when pierced with a skewer, about ½ hour.

      Meanwhile till the chayotes are cooking, prepare the sauce. In a small bowl, whisk together the flour and about ½-cup of skim milk till smooth.

      After that in a large non-aluminum saucepan, you need to stir together the remaining skim milk and the evaporated skim milk.

      Then bring to a simmer over medium heat. Very gradually whisk in the flour mixture.

      Afer that stir until the sauce boils and thickens. Then reduce the heat to very low and cook for about 2 minutes, stirring occasionally.

      Stir in the parsley, sour cream, and scallions and then season to taste with salt (optional) and a lot of pepper.

      Finally drain the cayotes and cut into ¼-inch thick slices. Place the sliced chayotes in a serving

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