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Home , Cuajada, Guacamole, Pico de gallo

RECIPES FROM THE FIELD

A CULINARY LOVE LETTER FROM BUILDON COOKS DEDICATION Since 1991, buildOn has partnered with thousands of volunteers from across the globe to break the cycle of poverty, illiteracy and low expectations through service and education. Every year, volunteers from our partner countries and abroad work in solidarity to construct schools in rural communities. buildOn Trek brings these volunteers together through life-changing host family stays and impactful cross- cultural exchange.

On Trek, buildOn Cooks create meals for visiting volunteers that celebrate the culture and creatively utilize local products. buildOn Cooks wake up early, stay up late, and work hard to feed hungry stomachs and hearts. This delicious cuisine provides inspiration, comfort and connection to the cultures our volunteers immerse in as part of their buildOn Trek experience.

This recipe book was created in collaboration with our buildOn Cooks and includes some of our favorite recipes. It is dedicated to all members of the buildOn Movement who have fueled the construction of more than 1,600 schools that provide education to thousands of children, parents and grandparents. CONTENTS

FOOD CULTURE GALLO PINTO | 02 09 NICARAGUAN RICE AND BEANS

GUACAMOLE | SPOTLIGHT | 03 NICARAGUAN 11 ERIKA SALINAS PINEDA

TAJADAS CON PICO DE | 04 GALLO | 13 NICARAGUAN BEEF AND PLANTAIN CHIPS WITH RICE PATTIES

SPOTLIGHT | ARROZ CON LECHE | 06 ARACELY MEZA TINOCO 14

TOSTONES | MEMORIAL | CONTENTS |

08 15 1 FRIED GREEN PLANTAINS SOCORRO MENDOZA PAGE PAGE 2 | FOOD CULTURE better than sharing delicious food with the people you love. ¡Buen provecho! ¡Buen nothing love. is you there people the Nicaragua, with In food coffee. of together delicious cup gather hot sharing and than guests their tortilla better a and with Nicaraguan family deeply the nacatamales this ready, of enjoy are and practice the nacatamales assembly the the continue When to with how help tradition. family firsthand the in banana learning gather females and preparation Younger and cooking meat for with nacatamales. firewood the the to these chop men leaves prepare the the help while of come to women The vegetables, cousins and part. and rice their aunts typically doing invite are family often the will in nacatamales family events, everyone to with special service and served, with and holidays community prepared Around and value. family the main a around being others centered is Nicaragua popular. of so is culture The beverage refer the since Nicaraguans Many drink. pinol-drinkers, or children. cacao-based pinoleros, and as including corn a family, is themselves the to of pinol, at members day beverage, a all to times national 3 given to is up Another and consumed dinner be and can lunch coffee , cultures, other many from or Different patties), rice and beef (Nicaraguan with enchiladas juice). (tortilla (fresh chips), quesillo fresco those like (plantain For items tajadas events. with cream), choice religious sour or common is and a is meat visitors, food street households, birthdays, as move, rural the such many on In occasions coffee. any in and special for meals tortillas most at reserved beans, sour consumed rice, ), are staples home (cheese The cuajada Nicaraguan by beans), plantains). and rice (sweet accompanied be maduros also or can (Nicaraguan-style cream, This and pinto up coffee. gallo and comes of sun the tortillas consists when eggs, usually begins Breakfast Nicaraguans sunset. many at for ends day the culture, hardworking a A that commodities household grow. other to for lasting able a be money but in not may bring living, a family crops make down to these way passed a sold, is only When crops not is these and tradition. and growing of rice, generation art to beans, The use. corn, generation from personal bananas, many and find tobacco, export can for you cacao, crops coffee, Nicaragua, other of lakes, much producing In and beaches, people. growing mountains, families hospitable and resources gorgeous warm its its natural for in and known rich most is volcanoes, country It a is culture. Nicaragua food vibrant America, and Central of heart the in Nestled Nicaragua in Culture Food Guacamole Nicaraguan Guacamole

A buildOn Trek favorite, this guacamole has a bit of a twist from the guacamole that you may find in many restaurants. With the addition of hard-boiled eggs, this guacamole is a protein-filled appetizer or side dish.

INSTRUCTIONS Finely chop . In a small bowl, Mix juice, salt and onion. Let sit for about 1 hour or until onion is soft and no longer crunchy.

Place eggs in a small pot, covered with cold water by at least 1 inch. 1.25 HRS 4 Cover and set to medium heat to TOTAL TIME SERVINGS hard boil eggs for about 11 minutes. Transfer eggs from the small pot to a colander and allow eggs to cool.

INGREDIENTS When the have softened per 1 medium onion preference and the eggs are Fresh lime juice to taste thoroughly cooled, peel and chop Salt to taste eggs into small cubes. Chop 3 eggs into small cubes. 1 large avocado or 2 small Mix onion mixture, eggs and avocado together. Taste and serve as a side dish or with tortilla chips! RECIPE | 3

PAGE Tajadas con Plantain Chips with Salsa

With plantains being a versatile staple in Nicaragua, it is common to find tajadas, or plantain chips, at meal time throughout the country. These deliciously crunchy chips are an alternative to a tortilla, tostones, or boiled plantain.

INSTRUCTIONS Plantain Chips: Peel the plantains and thinly slice along the length of the plantain to desired thickness for chip.

In a pan or deep fryer, heat oil to 30 MINS 4 350 degrees Fahrenheit or until hot, TOTAL TIME SERVINGS but not smoking. Fry until golden brown and crispy. INGREDIENTS Remove from oil and place on a PLANTAIN CHIPS: paper towel covered plate. 2 green plantains 2 cups oil Salsa: SALSA: Finely chop onion, pepper, and 1 medium onion Fresh lime juice to taste . 1 small bell pepper* Salt to taste (red or green) In a small bowl, add lime and salt to 2 small tomatoes the vegetables and mix together.

On a plate, serve the chips and plate

*Add jalapeño or other pico de gallo salsa for dipping. RECIPE favorite pepper to add some | 4 spice as desired! PAGE PAGE 5 in Nicaragua due to its ability to grow in shady mountainous regions. grown bean only mountainous the shady is in coffee grow to Arabica coffee ability its culture. to and production, due coffee Nicaragua environment, in world's the economy, of 1.5% Nicaragua’s almost for supports responsible being Nicaragua With Aracely Meza Tinoco Aracely, originally from Matagalpa, began as a buildOn Cook in 2015. buildOn staff first met Aracely when they stopped for lunch at her restaurant in the town of Rancho Grande. They loved the lunch she prepared them so much that they kept going back. When it was time to begin hiring cooks in Nicaragua, Aracely was first on the list.

Growing up, Aracely learned to cook traditional Nicaraguan dishes from her When asked about her experience as a mother. Some of her favorites include gallo buildOn Cook, Aracely shared, “working pinto and guacamole. When not cooking, for buildOn has been an unforgettable you can find Aracely spending time with her experience. I have really enjoyed visiting two beautiful daughters or attending church. many different places within Nicaragua For Aracely, her faith is extremely important and spending time with people from other and informs her work and love for service. A countries. Most importantly, I have been hard worker, Aracely is always working able to see the gesture of love and toward a better future for her children. solidarity of the many people interested in Having had the opportunity to complete the education of the boys and girls of my university herself, Aracely’s desire is for her country. I thank them from the bottom of daughters and the children of Nicaragua to my heart for all of their efforts. Thank you have access to quality education that to all of those who contributed to continues to improve and develop over time. education in my beautiful Nicaragua.” SPOTLIGHT | 6

PAGE PAGE 7 This salty and delicious cheese is made by hand and it often draws comparisons to feta cheese. feta to comparisons draws . often it cow’s and raw hand from by made made is cheese cheese cheese but produced delicious locally and tortillas, a is and salty This coffee Cuajada as gem. such hidden staples their is culinary making wonderful some have Nicaraguans Tostones Fried Green Plantains

A favorite in many parts of Latin America, tostones are another way to enjoy the delicious plantain. Plantains are grown all around Nicaragua and can be used in versatile ways to add to any meal.

INSTRUCTIONS Peel plantains and cut into 1-1 ½ inch thick slices.

In a pan or deep fryer, heat oil to 350 degrees Fahrenheit or until hot, but not smoking.

Place slices in oil and fry on each side until light golden brown. Remove from 15 MINS 4 oil, stand plantains on a cutting board TOTAL TIME SERVINGS or dish with one of the cut sides facing down and smash plantain slices to flatten using a tostonera (plantain press) or with the bottom of a wide INGREDIENTS glass. Apply pressure to create a disc 2 green plantains that is about ¼ inch. 2 cups oil Salt to taste Place plantain discs back into the oil and fry until deep golden brown on both sides.

Remove from oil and place on a paper towel covered plate. Sprinkle with salt. Enjoy as an appetizer or side dish! RECIPE | 8

PAGE GalloNicaraguan Rice andPinto Beans

Gallo Pinto, one of the most popular national dishes in Nicaragua, is traditionally eaten at either breakfast or dinner. It is accompanied most frequently by cheese, and maduros (sweet fried plantains). Try with a cup of black, sweetened coffee and you’ll have a true Nicaraguan meal.

INSTRUCTIONS Crush and mince garlic. Finely chop onion. Set these aside.

In a large pan, heat oil on medium heat. When the oil is warm, add in the onion and garlic. Sauté onions and garlic until 20 MINS 7 translucent and light brown in color. TOTAL TIME SERVINGS Add beans to pan and sauté for about 2 minutes. INGREDIENTS Reduce to low heat, add rice on top of 1 clove garlic beans and cover the pan. Allow the rice 1 small onion and beans to cook on low for about 3 ½ cup oil minutes. 3 cups small, red kidney beans*, cooked 10 cups , cooked** Mix and allow to cook for about 5 more minutes, stirring occasionally. This allows the flavors to mix and the rice to absorb *In grocery stores, these beans can often some of the juice from the beans, which be found as “Central American beans”. In will give the rice a nice brown color. Nicaragua, beans are typically cooked by boiling with whole garlic cloves and salt. Once all ingredients are combined and **In Nicaragua, rice is typically cooked warm, your traditional gallo pinto is now by first sautéing raw rice in oil until ready to be served. RECIPE |

partly cooked, then adding salt, chopped 9

onion, tomato and pepper, and then boiling in water. PAGE PAGE 10 white corn flour and cooked on a wood fire stove. Tortillas, served at all three meals, are used plate! are your from meals, sides three and all at pinto with served gallo made are Tortillas, delicious the Tortillas stove. all up fire made. wood bundle being a to on tortillas cooked of and sound flour the corn without white day typical a be wouldn’t It Erika Salinas Pineda Erika, from Santa Cruz, Estelí, first learned how to cook from her mother who instilled in her the value of hard work and knowledge of traditional Nicaraguan cooking. She began her culinary career at the Forest Technical Institute of Estelí. For the 4 years Erika worked there, she would wake up at 3 am, walk 1 kilometer to work and cook meals for 250 students every day. In spite of the demanding work, Erika enjoyed learning to Erika describes being a buildOn Cook as an make a variety of dishes that would inform answer to prayers. After facing some health her work as a buildOn Cook. concerns, she was no longer able to work at the Forest Technical Institute. A few years Erika began working as a buildOn Cook in later, her son, who was only nine years old 2017 and has since enjoyed the experience at the time, was diagnosed with Leukemia. and ability to share her food and culture with Facing financial hardship and countless many people from around the world. Erika hospital treatments in Managua, she began may not always understand the Trek to look for work. She counts it as a blessing participants due to language barriers, but she that she has been able to support his feels they are good people because of their treatments through her work with buildOn. interest in the future of education in Nicaragua. Erika was not able to complete her To those reading and making dishes featured own high school education after meeting her in this recipe book, Erika says, “I would love current partner in the tenth grade, falling in for people to see my recipes and make them love and beginning a family at 17 years old. because they are created with love and are Despite not being able to complete her simple to make. I hope they will learn studies, Erika firmly believes that a good something from me and share what they

SPOTLIGHT education is the path to a strong future. learn with others.” | 11

PAGE PAGE 12 cuajada based cookies) and bread which can be eaten with coffee or sold for additional income. additional for sold or coffee and with (corn eaten be can rosquillas are which like bread and communities in materials made cookies) goods based locally-sourced baked cuajada from popular made most are The ovens hay. and burning clay wood communities, many in Found EnchiladasNicaraguan Beef and Rice Patties

Often sold at fritangas, or street food carts featuring fried foods and grilled meats, enchiladas are the perfect portable snack or accompaniment to any meal.

INSTRUCTIONS

Filling: Chop pepper and onion. Dice tomatoes. Crush and mince garlic. Set these aside. In a large pan, heat 1 tablespoon of oil on medium heat. Add onion, pepper and garlic. Sauté until translucent and golden brown. Transfer onion, pepper and garlic from pan and set aside. Add 1 tablespoon oil to pan and heat. Add meat, breaking it up into small pieces, and cook thoroughly until brown. Add pepper, onion, garlic, tomato, , worcestershire and salt to meat. Mix 1.25 HRS 20 together and cook on medium until tomatoes have TOTAL TIME SERVINGS softened and liquid has cooked down. Add cooked rice and mix well. Take the mixture off heat and set aside. INGREDIENTS FILLING: Dough: 1 small bell pepper ½ pound ground beef Melt the butter and set aside. In a large mixing bowl, add instant corn masa flour, 1 small onion 1 tablespoon mustard water, butter, achiote and salt. Mix well so that the 3 medium tomatoes 1 tablespoon dough becomes smooth with no lumps. The dough 2 cloves garlic Salt to taste should be moist, but not wet. 2 tablespoons oil, divided 1 ½ cup white rice, cooked

DOUGH: Form Patties and Fry: 4 tablespoons butter Salt to taste To form the shell of the , make a small ball of dough. Flatten the ball with either a tortilla 4 cups instant corn masa flour ½ tablespoon achiote * press or by hand to make a round flat tortilla shape 3 cups water out of the dough. In the center, add some filling, being careful not to FOR FRYING: add too much so that filling doesn’t spill out. Fold 4 cups oil the dough over to create a half circle with the filling inside.** To fry, heat the oil in a deep pan to 375 degrees *Dilute the achiote paste in a bit of the water Fahrenheit or until hot, but not smoking. Add the before it is added to allow it to be easily mixed. enchiladas to the oil in batches, being careful not to overcrowd the pan.

** As you make the enchiladas, it is helpful to Cook the enchiladas until golden brown on both RECIPE keep some additional water nearby to keep your sides. When the enchiladas are ready they can be | 13 fingertips wet. Water can be added in small served with pico de gallo or your favorite salsa. quantities if the dough becomes too dry or the enchiladas begin to crack. PAGE Arroz con Leche Rice Pudding

Popular not only in Latin America, but throughout the world, arroz con leche is a sweet and tasty way to end any meal. Varieties of arroz con leche can include raisins, orange zest or beans.

INSTRUCTIONS

In a deep pot, add rice, 2 cups water, , cinnamon and salt. Set to medium heat and allow to simmer until all of the water has been absorbed by the rice. Stir occasionally to avoid the mixture sticking to the bottom of the pot.

When the water has been absorbed, add in the whole milk and set heat to 1.5 HRS 10 medium low. Continue to stir TOTAL TIME SERVINGS occasionally to avoid the mixture sticking.

INGREDIENTS When the milk is mostly, but not completely absorbed by the rice, add in 2 ½ cups rice 8 ½ cups whole milk 2 ½ cups water, divided ¼ cup evaporated milk evaporated milk and sweetened 2 cups sugar ¼ cup sweetened condensed milk. In a glass, dissolve 4 cinnamon sticks condensed milk cornstarch in ½ cup water. Once it has ½ teaspoon salt ½ teaspoon cornstarch dissolved, add to the rice mixture and stir continuously for 2 minutes.

Once the rice has reached a thick consistency, the arroz con leche is ready! Serve at the end of any meal with

a sprinkle of cinnamon on top. RECIPE | 14

PAGE PAGE 15 | MEMORIAL "Coquito" Mendoza Socorro 7 1 0 2 - 4 5 9 1 flavorful, innovative, and made with love over a wood-burning a over love with made and innovative, flavorful, with Coquito. buildOn will always remember Coquito’s joyful Coquito’s remember always will buildOn Coquito. with organized approach to cooking. Despite a language barrier, it barrier, language a Despite cooking. to approach organized stove. Loved by all, Coquito always cooked for others with a with others for cooked always Coquito all, by Loved stove. smile and a good joke, while maintaining a professional and professional a maintaining while joke, good a and smile Socorro Mendoza, known to all within buildOn as Coquito, as buildOn within all to known Mendoza, Socorro was always easy for Trek Volunteers to form close bonds close form to Volunteers Trek for easy always was began working for buildOn in 2016. Her food was always was food Her 2016. in buildOn for working began F O Y R O M E M G N I V O L N I spirit and delicious food. delicious and spirit CREATED WITH LOVE BY:

EDITOR Daniela Ibarrola de Lanuza Trek Manager, Northeast

CO-EDITOR Brooke Ahles Trek Manager, Midwest

CONTRIBUTORS

Antonita Pratcher Catie Bargerstock Trek Leader, Senegal Program Manager, Detroit

Allyson Goida Colleen Paxton Trek Manager, Nepal Trek Leader, Malawi

Asia Blackwell Kyla Korvne Trek Leader, Trek Manager, Guatemala

Brandon Worth Srijan Tamrakar Vice President of Marketing Senior Graphic Designer

A SPECIAL THANK YOU TO ALL BUILDON STAFF WHO PROVIDED RECIPES, PHOTOS, AND THEIR TALENTS TO THIS PROJECT THANK YOU FOR YOUR SUPPORT Share your prepared recipes using #buildOnCooks to inspire other members of the Movement with your culinary creations!

Learn more about buildOn’s work to break the cycle of poverty, illiteracy and low expectations in Nicaragua at buildOn.org