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Eat up. Nicaraguan Indio Viejo Stew

We love working with artisans from around the world because we are able to share with you not only their beautiful textiles but their unique and vibrant culture.  What better way to do that then through FOOD!  The same rich culture that inspires our artisan textiles is also full of amazing food inspired by the agriculture, traditions and environment of Nicaragua.

The Nicaraguan diet is largely corn based, yet also incorporates a multitude of other delicious local ingredients such as jocote (a fruit native to the Americas) plantains, and mango and papaya, among many others. Nicaraguan food is a mixture of the indigenous Miskito people, Spanish cuisine and Creole cuisine; lending to its unreserved use of ingredients, colorful demeanor and overall rich flavors. 

Our featured Nicaraguan dish today is Indio Viejo. This is a traditional Nicaraguan stew which utilizes the staple crop of Nicaragua, corn. Simple, yet rich in flavors. This recipe was inspired by a version of this stew found on Recetas Nicaraguenses website. You can find their original recipe here http://www.recetasnicaraguenses.com/2015/03/indio-viejo-receta-original.html.

Give it a try and let us know what you think!

Indio Viejo

Indio Viejo Stew Blog 1.JPG

Serves 5 people

  • 4 tablespoons butter
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 3 bell peppers, chopped
  • 5 tomatoes, chopped
  • 1 bunch of mint or cilantro
  • 1 lb chicken or beef
  • 2 cups corn flour, diluted with 1 cup of water
  • 2 cups of chicken or beef broth
  • Achiote or paprika to taste
  • 1 lemon, squeezed
  • Chili flakes, salt and pepper to taste

Heat butter in a large pot to medium high heat. Add the onion and garlic, stir well and let it cook for 5 minutes. Add chicken and let cook for 5 minutes each side.

Add bell peppers, tomatoes and mint, stir well again cook for up to 10 minutes.

In a separate bowl, add the water and broth to the diluted corn flour and stir to make sure there are no lumps

Remove the chicken from the pot, shred, and add back into the pot.

Add the corn mixture to the pot along with achiote/paprika to taste, and cook for 10 minutes, or until chicken is cooked through. Add in the sour orange or lemon juice, salt, pepper and chili flakes to desired taste, and stir until the dough is well combined thoroughly.
 

Top the soup with avocados, cheese, pickled jalapeños if desired. Serve the soup along with rice, tortillas or eat by itself.

 Photos by Dani Karnoff

Photos by Dani Karnoff