Vaho

Name: Vaho
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8 servings
Cuisine: Nicaraguan
Ingredients: 1kg beef brisket, sliced thin; 3 green plantains, peeled and halved; 3 ripe plantains, peeled and halved; 500g yuca, peeled and cut in chunks; Banana leaves for lining; 3 ripe tomatoes, sliced; 2 large onions, sliced; 1 green bell pepper, sliced; Juice of 4 sour oranges; Salt and pepper; 4 cloves garlic, minced

Vaho (VAH-oh)

Steamed Beef with Plantains and Yuca

⏱ Prep Time 4 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 552 kcal

Beef brisket slow-steamed over banana leaves with ripe and green plantains and yuca, creating tender layers of savory and sweet flavors.

Nutrition & Info

Protein 38.0g

Carbs 55.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large deep pot banana leaves steamer rack

Presentation Guide

Vessel: banana leaf

Garnishes: curtido slaw

Accompaniments: tortilla, lime wedges

Ingredients

1kg beef brisket, sliced thin
3 green plantains, peeled and halved
3 ripe plantains, peeled and halved
500g yuca, peeled and cut in chunks
Banana leaves for lining
3 ripe tomatoes, sliced
2 large onions, sliced
1 green bell pepper, sliced
Juice of 4 sour oranges
Salt and pepper
4 cloves garlic, minced

Instructions

1
Marinate sliced beef in sour orange juice, garlic, salt, and pepper for at least 2 hours or overnight.
2
Line the bottom of a large deep pot with banana leaves, letting them hang over the sides.
3
Layer green plantains and yuca on the bottom, then the marinated beef, then tomatoes, onions, and bell pepper.
4
Add ripe plantains on top. Fold banana leaves over everything to seal. Add 2 cups water to the bottom.
5
Cover tightly and steam on very low heat for 3 hours. Do not open the lid during cooking.
6
Unwrap the banana leaves at the table. Serve each plate with beef, both types of plantain, yuca, and the steamed vegetables.

💡

Did You Know?

Vaho means steam or breath in Nicaraguan Spanish, perfectly describing the slow-steaming method that defines this dish.

Chef's Notes

Equipment Tips

large deep pot
banana leaves
steamer rack

Garnishing

curtido slaw

Accompaniments

tortilla, lime wedges

The Story Behind Vaho

Vaho is one of Nicaragua's most labor-intensive and rewarding dishes, a slow-steamed feast wrapped in banana leaves. The dish layers beef with green plantains, ripe plantains, and yuca, creating a meal that combines savory, sweet, and starchy elements in perfect harmony. Traditionally prepared for Sunday family gatherings and national holidays, vaho requires patience: the pot must remain sealed for hours as the banana leaves trap steam and infuse everything with their subtle fragrance. The unveiling at the table is a moment of communal anticipation and celebration.

🕐 Traditionally enjoyed sunday lunch, independence day 📜 Origins: Colonial Nicaraguan

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