Salt & Silver: Travel, Surf, Cook by Johannes Riffelmacher & Thomas Kosikowski

Author:Johannes Riffelmacher & Thomas Kosikowski [Riffelmacher, Johannes]
Language: eng
Format: azw3
Publisher: Andrews McMeel Publishing
Published: 2016-04-25T16:00:00+00:00

Spread out the cabbage salad in a 6 x 9-inch (15 by 23 cm) casserole dish. Arrange the blood sausage and fried polenta chips and serve immediately. This dish goes well with Port or a hearty red wine.

VIGORÓN

As we traveled farther south, we passed through Granada, a beautiful, colonial-style city. It was at a market there that we had our first encounter with vigorón, one of our favorite Nicaraguan dishes and typical of the Granada region. It’s sold very cheaply at many markets.

Vigorón is made of cooked cassava, crisp pork, and curtido, a salad comprised of cabbage, onions, tomatoes, carrots, and sometimes lime juice. (This is the salad we made with our blood sausage dish). To be authentic, it should stand for an hour so that it can ferment slightly. It’s then topped with a dressing containing small pickled chile peppers. It’s typically served in a banana leaf and eaten with your fingers—which is how we always prefer to eat, anyway.

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