Honduran Food?

Question

For a school project I have to make a dish that has originated or is a regular part of the diet in Honduras, of Central America. I'd rather it be easier to make & I would prefer it's meatless but it doesn't have to be. Thank you.

Answer 1

Oven Baked Sweet Plantains: HONDURAN

This dish is very easy!

Ingredients:

4 very ripe plantains (when the skin is yellow with spots of black they're perfect)
cooking spray

Method:

Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices.

Arrange in single layer and coat tops with cooking spray. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
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PLANTAIN PANCAKES

3 very ripe plantains
3 tbsp. flour
4 tbsp. melted butter
2/3 cup cooked beans
2/3 cup shortening or lard

1. Boil and mash plantains; add flour and butter and mix thoroughly.
2. Fry the beans in 1 tbsp. shortening for about 5 minutes.
3. Heat remaining shortening in another frying pan, add plantain mixture, 1 tbsp. at a time, and spread with a fork so that it will take the shape of a small pancake. Fry the "pancakes" for about 5 minutes, place a teaspoon of the fried beans on each and fold. Fry the stuffed pancakes, covered, three minutes on each side or until brown.

COCONUT BREAD

1 1/2 coconuts grated
3 lbs. all purpose flour
3 tbs. yeast
1/4 cup warm water
1 tbs. margarine
3 1/2 tbs. sugar
3 tsp. salt

Chip and grate coconuts. Add approximately 2 1/2 cups of warm water. Mix well. Squeeze out milk. Dissolve yeast in 1/4 cup warm water, add 1 tbs. sugar and 1 tbs. flour, mix well, let rise. Then add remaining ingredients and knead until smooth and satiny. If dough is a bit stiff, add a little more coconut milk. Set aside in a pan, cover and let rise until double in bulk, about two hours. Divide into portioins, depending on the size of the pans for baking, knead and form loaves. Place in greased pans to rise again until double in bulk. Bake at 350 degrees F for 40-45 minutes. When done take out of pan and cool on rack.

Answer 2

1

Answer 3

Mixed Greens with Sweet Potatoes and Feta Cheese -

Ingredients

▪ ¾ lb sweet potatoes, peeled and cut into ¼ to ½ inch dice
▪ 1 T olive oil
▪ 1 T fresh lime juice
▪ 1 T balsamic vinegar (don’t pinch; buy the top shelf stuff)
▪ 3 cloves of garlic
▪ ½ t of Dijon mustard
▪ ¼ C of buttermilk (you can use regular milk; just let it stand with a T of regular vinegar in it)
▪ 8-10 oz of fresh greens (we use spinach and escarole – small slices of red cabbage add to the esthetic appeal)
▪ 4 oz fresh feta cheese (I have used blue cheese when I make a fresh blue cheese dressing to accompany the salad)

Directions

Steam the sweet potato for 5-8 minutes. Just tender. Remove and drain on paper towels. Get the steamed potatoes very dry.

Heat ~ 2 t of olive oil in medium skillet over medium heat. Add potatoes, shaking pan often for 15 minutes. Remove when crisp and drain again on paper towels.

Mix together the lime juice, balsamic vinegar, garlic, mustard, salt pepper, and remaining olive oil and buttermilk. Whisk in a blender (start to drool).

Place greens and cheese in a salad bowl and toss with the dressing. Top the salad with the sweet potatoes, serve, and call me.

Serve with tortillas

Ceiba Conch Ceviche

Ingredients

▪ 29 oz. can of conch - [usually can be found at a good fish market or an Italian or Greek deli.] Drain and rinse in cool water until the ‘soapiness’ disappears.
▪ 2 Mexican or Key limes [use your standard supermarket “Persian” limes if not available]
▪ 1 small serrano pepper [jalapeno if you like more heat]
▪ 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 T. first press, extra virgin olive oil
▪ sea salt
▪ freshly ground pepper

Directions

Chop conch pieces into ¼ inch chunks. Squeeze the limes and place the conch in the juice. [The juice breaks the protein down just as if it were heated – try this with fresh fish and just lather the fish on top of freshly made tortillas].

Meanwhile, dice the vegetables into 1/8-1/4 inch pieces. My taste runs to smaller dicing. Press the garlic. Chop the parsley (or cilantro) and add the olive oil. Salt and pepper to taste. Toss the vegetables and add to the conch and lime juice.

Chill at least 4 hours. Just before serving, toss again, pouring off excess liquid. Pour back liquid to your own preference.

Serve with fresh gourmet crackers, dipping corn chips, or fresh tortillas.

[Note: We also like this recipe with any mild fish, using the lime to ‘cook it.’ This is very Caribbean, Latin American style].

Answer 4

I don’t know if it’s legal to kill an iguana in your state since its endangered specie. But iguana is a well known meal in Honduras. If you could cook such a meal you would get an A on your assignment.

Answer 5

Beans and rice with fried plantains.

Answer 6

here's a link re: honduran food