Baho (Beef, Plantains and Yuca Steamed in Banana Leaves)

Name: Baho (Beef, Plantains and Yuca Steamed in Banana Leaves)
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8-10 serving(s)
Ingredients: 1814.36 g beef brisket, cut into large strips; 3 tomatoes, seeded and chopped; 2 bell peppers, seeded and thinly sliced; 3 onions, thinly sliced; 9 garlic cloves, chopped; 236.59 ml orange juice; 236.59 ml lime juice; 59.16 ml salt; 4 green plantains, peeled and halved crosswise; 4 ripe plantains or 4 bananas, peeled and halved crosswise; 907.18 g yucca root, peeled and cut into large pieces (cassava); banana leaf

Submitted by AZPARZYCH

"Found online; posting for ZWT 7-Central America (Nicaragua). Recipe states: Baho is food for a Sunday afternoon. Start the recipe on Saturday by marinating the meat. Vaho means "mist" in Spanish and evokes the unique cooking method for this hearty meal. **Marinating overnight not included in prep/cooking time.**"

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photo by LucyS-D

Ready In:: 4hrs 30mins
Ingredients:: 12
Serves:: 8

ingredients

1814.36 g beef brisket, cut into large strips
3 tomatoes, seeded and chopped
2 bell peppers, seeded and thinly sliced
3 onions, thinly sliced
9 garlic cloves, chopped
236.59 ml orange juice
236.59 ml lime juice
59.16 ml salt
4 green plantains, peeled and halved crosswise
4 ripe plantains or 4 bananas, peeled and halved crosswise
907.18 g yucca root, peeled and cut into large pieces (cassava)
banana leaf

directions

In a large non-reactive bowl, mix the beef with the tomatoes, peppers, onions, garlic, orange juice, lime juice and salt. Cover, refrigerate and marinate overnight.
Add about 4 inches of water to a tamalera or large (5-gallon) pot. (You may have to use two pots if you don't have one big enough to hold the baho in one batch.) Place a rack in the bottom of the pot, or toss in enough wadded up aluminum foil to hold the ingredients out of the water. Place a plate on top of the rack or aluminum foil.
Line the plate and the sides of the pot with banana leaves, letting the leaves hang over the edge of the pot. Make sure the pot is fully lined with leaves, with no openings.
Lay the green and ripe plantains on the bed of banana leaves. Remove the meat from its marinade and layer it over the plantains.
Top the beef with a layer of yuca.
Finally, pour the meat marinade and vegetables over the yuca.
Take the banana leaves hanging over the edge of the pot and fold them over to completely cover the ingredients in the pot.
Cover the pot with a tight-fitting lid.
Bring the water to a boil over medium-high flame. Reduce heat to medium and simmer for about 4 hours.
Add water as necessary to keep it from all evaporating.
Baho is traditionally served on a banana leaf. Each diner gets a piece of ripe plantain, a piece of green plantain, a piece of cassava and a portion of meat. This is all topped with a healthy portion of repollo cabbage slaw.
*Variations.
Banana leaves can be found frozen in most Latin or Asian markets. If you can't find them, use aluminum foil instead. You'll be missing out on the flavor the banana leaves give to the dish though.

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Reviews

This was very good. We love food cooked in banana leaves, I always have them in the freezer. I took a few liberties with the recipe by adding more vegetables. Very good and satisfying dinner.

LucyS-D

RECIPE SUBMITTED BY

AZPARZYCH

Peoria, 41

I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)!  I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005.  I love cooking, hate cleaning and will do whatever I can to get out of it!  I love grilling and baking.  I do most of the grilling at my house, and bake for almost a week straight at Christmas time!  I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best!  Homemade breads are not my friend, so I am always working on bread baking. As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites.  I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day!  Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites. I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes.  Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!

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