Vigorón is Nicaraguan fast food. Boiled yuca (cassava) is mixed with crunchy pork rinds and covered with a spicy cabbage slaw. This meal-in-one is served on a banana leaf and makes up many a Nicaraguan breakfast, lunch or late-night snack.
The best vigorón is said to come from Granada. It is also popular in Costa Rica.
Vigorón
Course: Breakfast, LunchCuisine: Nicaragua4
servingsVigorón is Nicaraguan fast food. Boiled yuca (cassava) is mixed with crunchy pork rinds and covered with a spicy cabbage slaw.
Ingredients
Yuca — 2 pounds
Fried pork rinds (chicharrones), broken into bite-size pieces — 8 ounces
Ensalada de repollo (see curtido variations) — 1 recipe
Banana leaves (optional), cut into 10-inch squares — 4 pieces
Directions
- Peel the yuca and chop it into large pieces, removing any stringy center fibers. Place the yuca in a large pot and cover with salted water. Bring to a boil and cook until the yuca is cooked through and soft, about 35 to 45 minutes. Drain.
- Place a portion of the cooked yuca in the middle of each banana leaf or in the middle of serving plates. Top the yuca with a hefty sprinkling of chicharrones. Finally, top the yuca and chicharrones with a large spoonful of repollo. Serve immediately with lime wedges.
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