Sunday, January 24, 2010

Casiamento from Nicaragua

Stop #3 on the South of the Border Virtual Tour

Welcome to Nicaragua

We landed in Managua, the capital city of Nicaragua that has a population 1,146,000 ; pretty impressive since the entire population of Nicaragua is only 5,891,199 (based on 2009 statistics). We're just waiting for our fearless leader and tour guide - Joan of Foodalogue .The land area of the country is 46,430 sq mi and if you've followed the tour thus far and compare it to San Salvador, Nicaragua has a much larger land surface. It is, in fact, the largest of the central American countries and the most sparsely populated. Nicaragua borders Honduras to the north and Costa Rica to the south. It is slightly larger than New York State. Nicaragua is mountainous in the west, with fertile valleys. Two big lakes, Nicaragua and Managua, are connected by the Tipitapa River.

The Pacific coast is volcanic and very fertile. The swampy Caribbean coast is aptly called the “Mosquito Coast.” (Something tells me nobody has been to Winnipeg for a while. The mosquitoes air lift your dogs off the front lawn)

"La comida Nica," as Nicaraguans call their cuisine, is a Latin creole mix of indigenous and Spanish dishes and ingredients. Corn, beans, plantains, yucca and pork are popular ingredients. Seafood is common along the Caribbean coast. Nicaraguans make extensive use of a wide variety of tropical fruits. Typical dishes include nacatamales, vigorón, indio viejo and gallo pinto. We've arrived in time for breakfast and I'm so hungry. What does one eat for breakfast in Nicaragua? Well, Casamiento of course!!!

This hearty, healthy and filling dish is your basic rice and beans. The beans in this case are black (you can easily use red pinto beans), and the colour of the beans on the rice gives casamiento its name. Especially popular is serving the casiamento with scrambled eggs for breakfast.


4 to 6 servings

  • Oil -- 2-3 tablespoons
  • Onion, finely chopped -- 1
  • Bell pepper, finely chopped -- 1
  • Garlic, minced -- 2-3 cloves
  • Cooked black beans, drained, liquid reserved -- 2 cups
  • Salt and pepper -- to taste
  • Hot cooked rice -- 2 cups


  1. Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
  2. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
  3. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
With happy bellies, we went out to the streets to one of the many artisan street vendors and picked up some lovely handmade vases;

and a great piece of art;

Art is culture and culture is art

Join us - next stop - ARGENTINA


FOODalogue said...

Whadda ya mean 'waiting for me'? I had an early arrival this time. Reading this, my first thought was...oh, for it to be true!!! Well that's actually the way the tour came about. I really wanted to take a culinary tour around the world and couldn't (or felt I shouldn't), so thanks to you and other bloggers we're really having a good time eating our way around the world -- and all it costs is a few shekels for dinner (or breakfast).

giz said...

AMEN Sistah!!!

Peter G | Souvlaki For The Soul said...

I'm waiting too! I've always loved black beans and rice...simple, homey and unpretentious. LOL about Winnipeg.

Valerie Harrison (bellini) said...

I missed breakfast I must have been walking on the beach after my massage from Miguel at the hacienda. It looks delicious so I am sorry I missed it.

Dima said...

I hope you are having fun. good looking dish also.

That Girl said...

This would also be a fantastic dish for vegetarians!

noble pig said...

I'm ready to pack my bags and go there.

kat said...

I just love the "basic" beans & rice

Unknown said...

This is awesome! Come visit me. I have something for you. Fondly, Rosie

Dharm said...

I love this virtual tour!! When are you gonna do a virtual tour in Malaysia? The beans and rice looks real good.

Nick said...

Larger than NY? I never would have guessed that. I'd love to visit, especially for a hearty breakfast like that! I miss having free time to travel!

~~louise~~ said...

A most interesting post, giz. Thank you so much for sharing. Nicaragua sounds like a fascinating culinary journey. The Casiamento looks lovely. (Look you have me "speaking" the language already:) Now how do you say Enjoy! in Nicaraguan?

Lori said...

I just found the foodalogue site. Very cool. Can I participate in the collection of the recipes or do you have to be a member. I couldnt find anything ont he site that said.

I love this food. Looks delicious and tastey.

Christy said...

I hate to tell you but you got your information here wrong. "Casamiento" is not the word used in Nicaragua for this dish. They use that word in other Central American countries like El Salvador but rice and beans cooked like this where they are mixed together and the rice takes on the color of the beans is called "Gallo Pinto." Oh and the dish is NOT made with black beans typically in Nicaragua, it is made with red beans.

Lori Lynn said...

Very realistic!
A very fun post, I feel like I'm on a vacation too.

LinkWithin Related Stories Widget for Blogs