Starters
Nicaraguan vigoron
Cooked cassava with crispy chicharron and cabbage curtido over plantain leaf, a treat from Granada.
Gluten-free
Ingredients
- 700 g peeled cassava
- 1 liter water
- 1 teaspoon salt
- 300 g pork belly for chicharron
- 400 g white cabbage
- 2 tomatoes
- 1 onion
- 150 ml vinegar
- 1 chili, optional
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Place the water and salt in the mixing bowl and put the cassava in pieces in the basket; cook 30 min/Varoma/speed 1 until tender. Set aside.
- For the curtido, place the cabbage in the mixing bowl and chop 4 sec/speed 4; set aside in a bowl.
- Place the tomato and onion in the mixing bowl and chop 3 sec/speed 4 and add to the cabbage.
- Add the vinegar, the salt, the pepper and the chili to the curtido and mix well; let rest 20 minutes.
- Cut the pork belly into cubes and fry in a pan 15 minutes until golden and crispy.
- Assemble over a plantain leaf a base of hot cassava.
- Cover with the chopped chicharron and crown with the curtido.
- Serve right away so the cassava is hot and the chicharron crispy.
Tips
- The cassava should be tender but whole, without falling apart.
- The contrast of soft cassava, crispy chicharron and acidic curtido is the key.
- Serve over a plantain leaf for the authentic touch of Granada.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
