Comida de Honduras

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The cuisine of Honduras has influences of it’s neighboring Central American countries. Honduras was also a Spanish colony that included African and British settlers, so combines elements of foreign lands. It’s location makes it rich in vegetation with thick forests, vast farmlands and opening to the seas. Therefore, the food contains a variety of fresh vegetables, fruits, potatoes, beans, rice, meat and seafood.

The most popular dish of Honduras is Baleada. Eaten for breakfast, lunch and snacks, it is a thick wheat flour tortilla with a mashed bean spread, then filled with a choice of scrambled eggs or grilled chicken and crumbled queso fresco (fresh cheese) and chimol (a chopped salad of tomato, onion and bell pepper). You will find local ladies selling “comida typica” by the streets on their little carts, but Baleada is also available at practically all restaurants.

The Garafuna people have been using sweet potato to make bread for centuries. The Garafuna are descendants of Carib, Arawak and West Africa. They grate the sweet potato on a heavy stone grater, make a powder, sift it, soak it and then roast it on a flat skillet. The resulting bread has a crunchy cracker like texture and is eaten as a side with almost every dish.

Seafood is abundant on the island and here you will find lobsters, crab, conch, shrimp, snapper and octopus. Ceviche of each of these and sometimes mixed ceviche is a popular appetizer throughout Central and South America. Every chef has his/her own technique when preparing ceviche, using lemon juice, chili peppers, onions and cilantro. Here it is served with home made plantain chips.

Caribbean influences on the cuisine are also widespread. Sauces made with coconut, cream, paprika or garlic are served over fried fish and served with a side of rice and beans.

Salads in Honduras are very simple yet fresh and delicious. Chopped lettuce, onions, tomatoes, green bell peppers and watermelon are cut up are served individually. Baked potatoes, french fries and boiled vegetables (carrots, cauliflower, green beans) tend to make their way as sides into practically every plate.

For dessert, rice pudding with a hint of cinnamon, banana bread pudding and flan or caramel custard are quite popular. Cherries and chocolate sauce are used to garnish practically everything.

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Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to 70+ countries across 6 continents. She is also the founder and editor of ‘Go Eat Give’ and author of ‘Beato Goes To’ series of children’s books on travel.

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