We are eating well in Nicaragua. People ask us if we miss American food. We can eat just about everything here that we ate at home, so no (except Chic-fil-a and berries). We are sad when we see our friends in the US going berry picking. Berries are still hard to come by here. We did find frozen berries for smoothies. We are also having trouble finding potatoes recently. That is a big staple for us.
We mostly cook at home, but we also have many options for food delivery. Most of everything we eat is fresh. When we were in the United States we often opted for convenience and bought pre-made and frozen meals. We feel less bloated and healthier here than when we were in Atlanta.
You can see our previous post about grocery shopping in San Juan Del Sur. We still enjoy shopping at smaller shops, but we also now drive over to Rivas and go to a larger grocery store where we can get some comfort food like Eggo Waffles.
Here are some of the things we have been cooking up in the kitchen:
We have been exploring new recipes. Here is a recipe for one of our new favorites:
Cauliflower and Potato Curry with Coconut Rice
Ingredients:
Curry
- 2 tablespoons cooking oil
- 1 small packet of curry powder (these packets are a mixture of cumin, coriander, turmeric, and some other spices). If you have the ingredients separately you can use 1 tablespoon ground coriander, 1 1/2 teaspoons ground cumin, and 1/2 teaspoon turmeric
- A few shakes of dried red-pepper flakes (the more you add the spicier it will be)
- 1 medium head cauliflower cut into large florets
- 3-4 medium potatoes peeled and cut into 1-inch pieces
- 1 medium onion chopped
- 1 green pepper chopped
- 2 cloves of garlic
- 1 cup of freshly chopped tomatoes or you can use canned diced tomatoes
- 1 teaspoon of salt
- 1 cup of cup water
Rice
- 2 cups of rice
- 4 cups of water
- Chicken bouillon cube or packet
- Half of 1 14oz can of coconut milk
Directions:
Curry
Step 1
In a large deep frying pan, heat the oil over moderate heat. Add the garlic, onions, and peppers and cook until softened. Add curry powder and red pepper flakes and stir. Add the cauliflower and potatoes (you can microwave the cauliflower and potatoes beforehand for about 3 minutes to speed up the cooking process) and cook, stirring frequently, until the vegetables soften, about 5 minutes.
Step 2
Add the tomatoes, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes.
Rice
Step 1
Make broth with the water and chicken bouillon cube or packet. Cook the rice in the broth, about 20 minutes. Once the rice is cooked, remove from heat and add the coconut milk, stir.
