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Nicaraguan · Central American

Vigorón

Non-vegetarian

Granada's famous street dish: boiled yuca topped with crunchy chicharrón and a sharp cabbage-and-tomato salad, traditionally served on a banana leaf.

Vigorón is a Nicaraguan street food, ready in about 1 hour 15 minutes and made with cassava, chicharrón (fried pork rinds) and cabbage. It serves 4 and is rated beginner to cook.

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Vigorón: boiled cassava topped with crispy pork rind and cabbage slaw
Photo: Nicaraguan food / Wikimedia Commons · public-domain
Prep
20 min
Cook
25 min
Rest
30 min
Total
1 h 15 min
Serves
4
Level
Beginner
Calories
563

Ingredients

4 servings

Salad

Equipment

Method

  1. Step 1

    Mix the cabbage (opens in a new tab), tomato (opens in a new tab), onion (opens in a new tab), vinegar, salt and chilli and leave for at least 30 minutes so the cabbage softens.

    • 5 min

  2. Step 2

    Boil the cassava (opens in a new tab) in salted water until tender and translucent at the edges, about 25 minutes. Drain.

  3. Step 3

    Lay a piece of banana leaf on each plate, add the warm yuca (opens in a new tab), top with chicharrón (opens in a new tab) and pile the salad over everything.

    • 3 min

About this dish

Origin
Granada, Nicaragua · Well documentedMore food from Nicaragua
Dish
Lunch · Snack · Street food · Main courses
Cooking method
Boiled, No-cook
Taste
sour, salty, savoury, fresh
Diet
No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein · Low-fat
With the listed swaps: Whole-food focused, Paleo-styleWorked out from the ingredients. How labels work
Good for
Street food · Budget-friendly
Cook more with
Cassava · Chicharrón (fried pork rinds) · Cabbage · Tomato · White vinegar
Techniques
Boiling

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

563 kcal per serving

Calculated

1 serving ≈ 419 g · recipe makes 4

Where the energy comes from

  • Protein 20%
  • Carbohydrate 60%
  • Fat 20%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy563 kcal135 kcal
Protein27.5 g6.6 g
Carbohydrate84.3 g20.1 g
Net carbohydrate77.4 g18.5 g
Sugars8.2 g2 g
Added sugars0 g0 g
Fibre6.8 g1.6 g
Fat12.5 g3 g
Saturated fat4.5 g1.1 g
Trans fat——
Cholesterol36 mg9 mg
Sodium1168 mg279 mg
Salt equivalent2.9 g0.7 g
Vitamins & minerals per serving
Potassium
902 mg
Calcium
91 mg
Iron
1.5 mg
Magnesium
65 mg
Vitamin A (RAE)
37 µg
Vitamin C
86 mg
Vitamin D
0 µg
Vitamin B12
0.2 µg
Folate (DFE)
106 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: onion, fresh red chilli, banana leaves.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Food safety

  • Never eat raw cassava; it must be fully cooked.

Storage

  • Best eaten fresh; the salad keeps 2 days refrigerated.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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