Today's activity was making a typical Nicaraguan meal. I can't remember the name, but it was a corn chowder soup with vegetables, simmered on the stove along with boiled plantains. We were told it was a common dish because the ingredients are inexpensive and the corn powder in it makes it heavy and filling - meaning you eat a little of it and you're full for a long time. It was delicious and ours was served in bowl plates so it would cool quicker. We helped chop onions, garlic, tomatoes and watched the experts, our teachers, bring the dish to perfection. YUM!
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