The delegation that traveled to Jiñocauo in January spent three days of orientation in Managua,
at "Las Brisas," a comfortable house which serves as a hostel for delegations and the office of
the Kairos organization. We ate simple but delicious food prepared by Mariana, the very
talented cook. These soy cakes were so good that we begged Mariana for the recipe. Mariana
says that soybeans were brought to Nicaragua in recent years to boost child nutrition. Kids do
love soy cakes, especially with a little soy sauce, hot sauce, or sweet'n'sour sauce. This recipe
yields plenty of soy cakes for 4 people, plus about 1-2 quarts of soy milk.
2 cups dry soybeans (available in bags at TPPS food coop and in bulk at Fresh Fields)
2 cups masa harina (very finely ground corn meal, available at Latin American grocery stores and
many U.S. chain grocery stores)
2-3 cups chopped vegetables, such as onion, garlic, celery, carrots, sweet or hot pepper
(proportion and quantity of vegetables can be adjusted to your taste)
oil for cooking
salt and pepper to taste
Clean soybeans and soak in water overnight, or about 12 hours.
Drain and rinse soybeans and blend with water in a blender until liquified.
Pour liquid into a large pot, and add enough water to make 8-10 cups of liquid.
Boil liquid for 20 minutes.
Strain liquid through cheesecloth or a fine strainer. You will be left with soy milk and soy paste.
Refrigerate soy milk and use for cooking and/or drinking. Optional: boil soy milk with
cinnamon stick or powder for 20 minutes to flavor it before refrigerating.
Put paste in a bowl. Mix with masa harina, salt and pepper and vegetables. Pat into pancakes
and fry in oil until golden brown.
When cakes are golden, remove from frying pan and set on newspaper or paper towel to drain off
excess oil. Serve hot.