Pandeagua Recipes
PAN DE AGUA
Weekend mornings are very busy at local bakeries, everyone is looking for either freshly made Pan de Agua or Pan de Manteca. This bread is good by itself, with some butter or to make a loaded ham,cheese and egg sandwish. This recipe is from elboricua.com
Provided by l0ve2c00k
Categories Breads
Time 2h20m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- Di solve the yeast in warm water (80º F). Let is sit for 25 minutes until the water is foamy.
- Mix it with the salt and the flour.
- Knead the dough for 10 minutes until the consistency is elastic.
- Let it rise for 1 hour and 45 minutes.
- Punch it and let it rise again for another 45 minutes.
- Give the dough a long (french loaf type) shape, cut a slit down the middle, and bake it at 450-475ºF for 20 minutes or until it reaches a golden color.
- For a crunchy crust put a small ovenproof container with water in the oven when baking the bread.
Nutrition Facts : Calories 2086.5, Fat 6.4, SaturatedFat 1, Sodium 2353.5, Carbohydrate 434.2, Fiber 18.4, Sugar 1.5, Protein 63
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- Vigorón. This classic dish from Granada is both filling and delicious. Vigorón consists of boiled yucca, fried pork skins, cabbage slaw, vinegar, and chilé (optional) all wrapped in giant plantain leaves.
- Gallo Pinto. Enjoy it for breakfast, lunch, or dinner! This Nicaraguan staple never gets old. Comprised of white rice, black beans, and a little bit of sazón, or seasoning, Gallo Pinto is the perfect complement to any meal.
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- Nacatamales. Most commonly available on weekends, this country-wide specialty varies slightly depending on where you are. Generally, nacatamale makers mix cornmeal with lard or chicken stock to form ‘masa,’ the somewhat doughy base of this dish.
- Coffee. Head north to the coffee plantations surrounding Estelí and Matagalpa for world-class artisanal coffee and coffee farm tours. Treat yourself to some strong, dark Nicaraguan coffee and enjoy the hilly scenery as you sip.
- Pitahaya. Known as ‘dragonfruit’ in English, you would never guess that this juicy fruit grows from a cactus. This bright purple fruit tastes both sweet and sour and presents with a very smooth texture.
- Quesillo. A bit like a quesadilla, quesillo is a fresh mozzarella-like cheese served in tortillas with cream and the optional pickled onion ‘chile’ mentioned above.
- Toña. Toñais the classic Nicaraguan beer. This ice-cold smooth lager is the perfect addition to a day on the beach or a fun night exploring the town. From luxury hotels to convenience stores, you can find them just about anywhere!
- Ceviche. Nicaragua serves this classic coastal dish mostly along the beaches, but restaurants in Granada and Managua also make delicious versions. Ceviche involves fresh seafood (fish, shrimp, conch, or octopus) marinated in lime juice with onion, herbs, avocado, and spices.
- Flor de Caña. If you’re still hungry or thirsty, this Nicaraguan rum can put an end to both. This quality rum is available worldwide, but, like they say about Guinness in Ireland, it is best to enjoy it in the homeland.
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