BahoSteamed Beef, Plantain, and Cassava

Name: Baho (Steamed Beef, Plantain, and Cassava)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: Nicaragua
Ingredients: 700 g Beef Round (cut into large pieces); 15 g Garlic (minced); 80 ml Sour Orange Juice; 25 g Annatto Paste; 12 g Salt; 3 g Black Pepper; 3 pcs Plantain (peeled and cut into thick pieces); 600 g Cassava Root (peeled and cut into chunks); 200 g Tomato (finely chopped); 150 g Onion (finely chopped); 120 g Green Bell Pepper (finely chopped); 6 pcs Banana Leaf (wiped clean); 1500 ml Water

Beef, plantain, and cassava are layered and slowly steamed with sour orange, garlic, and annatto until the meat is tender and the vegetables absorb the savory juices. The result is hearty, aromatic, and deeply comforting.

Prep

30m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

743kcal

Calories

45g

Protein

13g

Fat

116g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Meat

700g
Beef Round (cut into large pieces)
15g
Garlic (minced)
80ml
Sour Orange Juice
25g
Annatto Paste
12g
Salt
3g
Black Pepper

Vegetables

3pcs
Plantain (peeled and cut into thick pieces)
600g
Cassava Root (peeled and cut into chunks)
200g
Tomato (finely chopped)
150g
Onion (finely chopped)
120g
Green Bell Pepper (finely chopped)

Wrapping

6pcs
Banana Leaf (wiped clean)
1.5l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Mix the garlic, sour orange juice, annatto paste, salt, and black pepper into a loose paste. Rub it all over the beef round and let the meat stand while you prepare the rest.
02
Arrange the plantains and cassava root in a layer. Scatter the tomato, onion, and green bell pepper over them.
03
Line a large pot with banana leaves. Add the vegetables, place the seasoned beef round on top, and cover everything with more banana leaves.
04
Pour the water into the bottom of the pot, cover tightly, and steam at about 95°C (205°F) until the beef round is tender and the cassava root is fully cooked through.
05
Serve the meat and vegetables with some of the cooking juices spooned over the top.

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