Nicaraguan Almibar is one of the traditional sweets that holds a past and a very important meaning of our culture. It has a name that few know, it is called “Curbasá”. It is based on the mixture of cane candy and Nicaraguan fruits. This Nicaraguan Almibar Recipe will help you to make a delicious Nicaraguan dessert.
Jaime Wheelock Román recounts in his book “The Nicaraguan Food” that the Indians were unaware of the notion of dessert, and a practice was born that inaugurated one of the sweets best known by the nicas.
“They ate and then drank some soda or water if anything. But they didn’t have a desk. However, they liked to eat fruits and some treats between time, more elaborate and sometimes of great refinement. Among these sweets were honey ayotes and fruit syrups.”
The curbasá is like having small syrups together because they cook apart from the jocote, mango, and papaya and are served as a kind of buffet.
It is made from Nicaraguan households with traditional recipes from grandmothers who have been given the task of preserving this healthy and economical product.
The Nicaraguan Almibar Recipe elaboration varies from recipe to recipe, but its traditional ingredients are usually the same: cinnamon, jocotes, mangoes, marañón, sweet. You can also add coconut, pineapple or papaya.
The cost of the Almibar Recipe is very economical since it does not require too much to buy, let’s see the ingredients and Method:
- 10 Mangos with seeds
- 1 portion of raisins
- 1 large cup of sugar
- 300 grams of almonds
- 1 liter of water
Nicaraguan Almibar Method
- In a pot containing boiling water, place cinnamon, cloves, and candy scrapes
- Bring to the boil for a few minutes
- Add papaya and mangoes
- Let stand for a few minutes on fire.
- Then place the grocers, jocotes, and sugar.
- Leave to simmer for three hours.