A FOOD TRADITION

Miskito Cuisine

Miskito cuisine is rooted in riverine and coastal communities of Nicaragua’s North Caribbean Coast and extends across the border into Honduras. It combines cassava, green plantain, rice, coconut, fish, shellfish, and locally hunted or gathered foods. Fish and other ingredients are commonly boiled in broths, simmered with coconut, smoked, or paired with grated and baked cassava preparations. Plantains may be mashed into substantial soups or porridges, while cassava is processed into breads and drinks. Representative foods include luk luk, a fish-based soup; wabul, a plantain or cassava preparation; and takru, a coconut-rich fish stew. These traditions are distinct from, though connected with, neighboring Caribbean Creole cooking.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.