How to Cook Nacatamal♪ [Nicaraguan Cuisine]

2026-07-16

In this article, we'll show you how to make Nacatamal, Nicaragua's national dish!

If you'd like to learn more about what Nacatamal is, its history, and its appeal, please check out the page below!

Nacatamal♪ Introducing Its Charm and Rich History! [Nicaraguan Cuisine]

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How to Cook Nacatamal

Number of people: Serves 4–5
Cooking Time: About 4 hours
Difficulty: ★★★★☆ (Somewhat difficult)

Ingredients (Makes 5 servings)

Fabric

Corn flour… 500g
Lard … 100g
Water or chicken broth … 450 ml
Salt ... 1 teaspoon
Paprika powder (or annatto)… 1 teaspoon

Ingredients

Pork shoulder loin or pork belly … 300g
Garlic … 2 cloves
Onion …… 1/2
Vinegar … 2 tablespoons
Salt ... 1/2 teaspoon
Black pepper ... a pinch
Rice … 150g
Potatoes … 2
Tomato … 1
Bell pepper … 1
Onion … 1/2

Optional ingredients

Raisins
Olive
Capers
Mint

Wrapping Materials

Banana leaves … 5 (if unavailable, you can use parchment paper and aluminum foil instead)
String (octopus string)

How to cook them

① Soak the rice (30 minutes)

Rinse the rice and soak it in plenty of water for about 30 minutes.

In Nacatamal, it is customary to wrap raw rice—rather than cooked rice—and steam it.

② Season the pork (20 minutes)

Cut the pork into 5 equal pieces and rub in the following seasonings.

Vinegar … 2 tablespoons
Salt ... 1/2 teaspoon
Black pepper ... a pinch
Grated garlic
Thinly sliced onions

After kneading, let it sit for about 20 minutes.

In the region of origin, sour orange juice is sometimes used.

③ Chop the vegetables (10 minutes)

Slice the potatoes thinly.
Slice the tomato into rounds.
Cut the bell peppers into thin strips.
Slice the onion thinly.

④ Make the dough (15 minutes)

In a bowl,

Masa flour
Lard
Water or chicken broth
Salt
Paprika powder

and mix well.

Once it reaches the softness of an earlobe, it's done.

In the traditional recipe, masa flour and lard are kneaded with warm water to make a soft dough.

⑤ Prepare the banana leaves (10 minutes)

Lightly toast the banana leaves or pour boiling water over them to soften them.

It's easier to wrap them if you overlap the leaves in a cross pattern.

⑥ Wrap the fillings (20 minutes)

Let's wrap them one by one.

Spread out the banana leaves.
Spread the batter to cover an area about two ladlefuls in size.
Place 2 to 3 tablespoons of rice on top.
Place one slice of pork.
Top with potatoes, tomatoes, bell peppers, and onions.
Add raisins or mint, if desired.
Fold the leaves and tie them securely with fishing line.

⑦ Steam (about 4 hours)

Place a steaming rack in a large pot and add water.

Arrange the Nacatamal,

High heat… 30 minutes
Low heat… 3 hours and 30 minutes

Steam it.

If you flip them over halfway through, they'll cook evenly.

In the region of origin, it’s not uncommon to steam it for 4 to 5 hours.

⑧ Let it rest for a while (30 minutes)

Once it's done steaming, don't open it right away; let it sit for about 30 minutes.

In some regions, people sometimes let it rest in the refrigerator overnight and then reheat it the next day to eat.

Tips for Making It

In Japan, “Masa flour” provides the texture closest to the authentic version.
The dough should be a little softer so that it stays moist even after steaming.
It's fine to wrap potatoes and rice while they're still raw.
If this is your first time making it, we recommend setting aside some time on a day off to give it a try.