Traditional Nicaraguan Dishes
Learn to Prepare Nicaraguan Vigorón: Traditional Recipe from Nicaragua
Prepare a traditional Nicaraguan vigorón with tender cassava, crispy pork rinds, and fresh coleslaw made from cabbage, tomato, onion, vinegar, and sour orange. A homemade, abundant, and contrasting recipe, ideal for sharing.
Vigorón is one of the most representative dishes of Nicaraguan popular cuisine, especially associated with the city of Granada. Its essence lies in combining the softness of cooked cassava, the crunch of pork rinds, and the acidic freshness of the coleslaw.
01
Ingredients
Have everything ready before you begin.
- ✓1 kilo of fresh cassava
- ✓500 grams of pork rinds
- ✓1/2 small white cabbage
- ✓2 ripe tomatoes
- ✓1/2 red onion
- ✓1/4 cup of white vinegar
- ✓Juice of 2 sour oranges
- ✓1 teaspoon of salt for the coleslaw
- ✓1 teaspoon of salt for cooking the cassava
- ✓Enough water for cooking
02
Step-by-step method
- 01
Wash the cassava, peel it removing the thick skin and cut it into pieces of about eight centimeters. If the pieces are too thick, split them lengthwise. Discard the dark parts.
Wash the cassava, peel it removing the thick skin and cut it into pieces of about eight centimeters. If the pieces are too thick, split them lengthwise. Discard the dark parts.
- 02
Place the cassava in a large pot, cover it with cold water and add a teaspoon of salt. Bring to a boil and then reduce the heat to maintain a constant simmer.
Place the cassava in a large pot, cover it with cold water and add a teaspoon of salt. Bring to a boil and then reduce the heat to maintain a constant simmer.
- 03
Cook the cassava for twenty to thirty minutes, depending on its thickness, until a knife enters easily. Avoid overcooking to preserve its shape when serving.
Cook the cassava for twenty to thirty minutes, depending on its thickness, until a knife enters easily. Avoid overcooking to preserve its shape when serving.
- 04
While the cassava is cooking, cut the cabbage into very thin strips, the tomatoes into small cubes, and the red onion into thin plumes. Place everything in a large container.
While the cassava is cooking, cut the cabbage into very thin strips, the tomatoes into small cubes, and the red onion into thin plumes. Place everything in a large container.
- 05
Add the white vinegar, the juice of the two sour oranges, and a teaspoon of salt to the cabbage. Mix until the vegetables are covered with the dressing.
Add the white vinegar, the juice of the two sour oranges, and a teaspoon of salt to the cabbage. Mix until the vegetables are covered with the dressing.
- 06
Let the coleslaw rest for at least fifteen minutes. If you prefer the cabbage softer, massage it for a minute before adding the tomatoes and onion.
Let the coleslaw rest for at least fifteen minutes. If you prefer the cabbage softer, massage it for a minute before adding the tomatoes and onion.
- 07
When the cassava is tender, drain it and let it rest for a few minutes. Open it carefully and remove the hard central fiber if it appears. Discard the woody, very hard, or discolored areas.
When the cassava is tender, drain it and let it rest for a few minutes. Open it carefully and remove the hard central fiber if it appears. Discard the woody, very hard, or discolored areas.
- 08
Cut the pork rinds into medium-sized pieces. If they are cold, briefly heat them in a dry pan or in the oven, without adding oil, until they recover their crunchy texture. Watch them to avoid burning.
Cut the pork rinds into medium-sized pieces. If they are cold, briefly heat them in a dry pan or in the oven, without adding oil, until they recover their crunchy texture. Watch them to avoid burning.
- 09
To assemble the vigorón, place clean banana leaves as a base, if available, or use large plates. Serve a generous portion of cassava first.
To assemble the vigorón, place clean banana leaves as a base, if available, or use large plates. Serve a generous portion of cassava first.
- 10
Distribute the coleslaw over the cassava and finish with the pieces of pork rinds. Add them at the end to preserve their crunchy texture.
Distribute the coleslaw over the cassava and finish with the pieces of pork rinds. Add them at the end to preserve their crunchy texture.
- 11
Serve immediately, preferably with the cassava warm, the coleslaw fresh, and the pork rinds crispy.
Serve immediately, preferably with the cassava warm, the coleslaw fresh, and the pork rinds crispy.
- If you can't find sour oranges, use the juice of a sweet orange mixed with lemon juice.
- Cook the cassava until it's tender, but don't let it fall apart.
- Remove the central fiber of the cassava when it appears.
- Don't add oil when reheating the pork rinds; they already contain enough fat.
- Keep the cassava and pork rinds separate from the coleslaw if you're going to serve the vigorón later, and add the coleslaw just before eating.
- Serve the pork rinds at the end to avoid them becoming soggy.
- Banana leaves are optional, but they provide a traditional presentation and a pleasant aroma.