Nacatamal facts for kids

Before rolling: an indent in the masa was filled with rice and seasoned pork, and then covered with potato, tomato, fresh mint, olives and a few raisins.

Nacatamal with both banana leaf and aluminum foil wrapping

A nacatamal is a yummy traditional dish from Nicaragua. It's a bit like a tamal or a hallaca. The name "nacatamal" comes from the Nawat language. This language was spoken by the Nicarao people in Nicaragua. "Nacatamal" means 'meat tamale'.

Nacatamales are very popular in Nicaraguan cooking. People often eat them on weekends for dinner or breakfast. They usually enjoy them with white bread and a drink like coffee or soda. Nacatamales are also a favorite food for special parties and family gatherings.

Nacatamales tied in plantain leaves ready to be steamed

What's Inside a Nacatamal?

A nacatamal starts with a special dough called masa. This masa is made from corn that has been prepared in a unique way. This process is called nixtamalization. The masa also has lard (a type of fat) and seasonings like salt and achiote. Achiote is a spice that comes from the annatto plant.

This masa is cooked in a big batch, often over a wood fire. This creates the base for the nacatamal.

Delicious Fillings

Before cooking, the masa is spread onto plantain leaves. These leaves are prepared separately. Then, the nacatamal is filled with many tasty ingredients.

The filling usually includes:

• Pork meat seasoned with achiote
• Rice
• Slices of potatoes, bell peppers, tomatoes, and onions
• Olives
• Fresh spearmint sprigs
• A small, egg-shaped chile called chile congo

Sometimes, people also add prunes, raisins, or capers for extra flavor.

How Nacatamales Are Made

Making nacatamales is a lot of work! It often takes two days to finish. Families usually work together to prepare them.

First, the masa and filling are placed on the plantain leaves. Then, the leaves are carefully wrapped around the ingredients. They are tied with a string to make pillow-shaped bundles.

Cooking Process

Once wrapped, these bundles are steamed or pressure-cooked for several hours. Today, it's common to wrap nacatamales in both banana leaves and aluminum foil before cooking.

Cooking can take up to five hours. About halfway through, the nacatamales are turned over. This helps them cook evenly all the way through.

See also

In Spanish: Nacatamal para niños