Indio viejo ("old Indian") is a traditional dish from Nicaragua dating back to the pre-Columbian era.[1][2][3] It is a stew or thick soup made out of maize mixed with tomatoes, achiote, onions, garlic, shredded meat, and herbs.[4][5] Indio viejo originated from Nicarao natives living on Ometepe Island, who before Spanish arrival, made the dish with meats and ingredients that are native to the region, such as maize, tomatoes, achiote, and herbs, along with deer, turkey, or iguana meat.[6][7][8][9][10] The dish is one of the oldest and most established in Nicaraguan cuisine.[11][12][13][14] It is similar to a porridge.[15] It was also eaten extensively during the colonial era and a mortar was used to prepare the dish.[16]
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Native Dish: Nicaraguan Indio Viejo Stew - NYC Immigrant Cuisine: Javier Álvarez
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Indio Viejo Nicaragüense.
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Indio viejo, varejón blanco usos medicinales y propiedades
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References
- ^ "Indio Viejo".
- ^ "Traditional Dishes".
- ^ "Indio Viejo".
- ^ "Old Indian A Dish from Indigenous Wit".
- ^ "Traditional Dishes".
- ^ "Food For Thought".
- ^ "Indio Viejo Nicaraguan Beef Stew".
- ^ "Indio Viejo".
- ^ "Old Indian A Dish from Indigenous Wit".
- ^ "Nicaragua Has the Second Best Stew in the world, Indio Viejo".
- ^ Raquel Roque (4 September 2013). Cocina Latina: El sabor del mundo latino. Penguin Publishing Group. pp. 357–. ISBN 978-1-101-55290-2.
- ^ Enrique Peña Hernández (1968). Folklore de Nicaragua. Editorial Unión. p. 193.
- ^ "Indio viejo | Traditional Stew From Nicaragua | TasteAtlas". www.tasteatlas.com.
- ^ "Indio Viejo Recipe". March 17, 2016.
- ^ Behnke, Alison; Chacon, Griselda Aracely (January 1, 2005). Cooking the Central American Way. Lerner Publications. ISBN 9780822512363 – via Google Books.
- ^ Roque, Raquel (September 4, 2013). Cocina Latina: El sabor del mundo latino. Penguin. ISBN 9781101552902 – via Google Books.
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This page was last edited on 18 May 2024, at 04:13