Geography of Nacatamal

Introduction

Nacatamal is a famous traditional Nicaraguan dish with similar taste and characteristics to the tamal. It is also the most common conventional dish in Nicaragua usually preserved for Sunday morning meals and traditionally eaten with fresh bread and coffee. Nicaraguans mostly prepare nacatamales during special occasions and enjoy it by inviting friends, extended family and neighbors. According to author Clarissa Wei (2015), Nacatamal is a combination of both indigenous and Spanish influences (Wei,p. 1). However, a more in-depth geographical analysis of the Nicaraguan quinine reveals that nacatamales are made of a combination of both indigenous Meso-American ingredients and plants, as well as exotic breeds of plants and animals. The exotic breeds were imported into the nacatamales’ region of origin during the relocation diffusion that resulted in the Columbian exchange. The nacatamal dish consists of 30 % indigenous ingredients, which are plants and minerals found in the Meso-American region. These ingredients include Maize, chilli Pepper and salt. The Meso-American area became a part of the global geographical landmark for components such as maize corn due to the arrival of Europeans into America, which resulted in the Columbian exchange. The Meso American region is famous today for mass production of different food ingredients such as Maize, wheat, barley, olives and sugarcane. The plants and animals that are currently identified as indigenous or native Meso-American were brought into the region the Spaniards, who also brought with them European animals like horses, pigs, sheep and cattle. Nacatamal also consists of 20 % Southern and Southeastern Asian ingredients like black pepper and pork (beef. Lard). Mediterranean ingredients also provide 20 % of the total ingredients of nacatamal consisting of garlic and olives. 10 % of the nacatamal ingredients include the West African Rice and another 10 per cent consisting of the Andean Uplands potatoes. Finally, the Southwest Asian onions provide 10 % of the nacatamal dish ingredients. This geography of nacatamal essay will also provide a conceptual analysis of the areas of domestication of the various ingredients used in the preparation of nacatamal.

One of the most significant ingredients of nacatamal is potatoes. Potatoes consist of 10 % ingredients of the Nicaraguan nacatamal and the main centre for the domestication of potatoes are the Andean uplands. The Andean Upland region covers countries like Columbia, Peru, Argentina and Ecuador, among others. The Andean Uplands is found on the western side of the South American continent. Potatoes came into the Andean Uplands following the interaction between South Americans and Europeans, most notably the Portuguese and Romans. Under the influence of the Colombian exchange, the Andean Uplands became a famous domestication centre for more than 40 varieties of potatoes and many other plants like 20 varieties of Maize, squash, beans and peanuts. Sweet potatoes were introduced to the Meso-Americans due to the interactions between the indigenous South Americans and European visitors.

Another essential ingredient of the nacatamal dish is the pork (beef. Lard). The main centre for the domestication of pigs, which are the sources of pork meat is the Southern and Southeastern Asia. The Southern and Southeastern Asian region currently consists of countries like Indonesia, Malaysia, Brunei and Cambodia, among others. Domestication of pigs began in about 9,000 to 10,000 years ago in Eastern Anatolia and central China. The pigs would later accompany early farmers to Europe during the great Agrarian revolution. Pigs found their way into the Meso-American region where nacatamal is a famous dish through the relocation diffusion of the Europeans and Americans. Other significant ingredients of Nacatamal originating outside the indigenous Meso-American area are the Mediterranean garlic and olives. They contribute to about 20 % of the ingredients for nacatamal, and the Mediterranean region is the centre for the domestication of garlic and olives. The region consists of countries such as Spain, Italy and African countries such as Egypt and Libya. Domestication of garlic and olives in the region began during the agrarian revolution. It moved to the Americas during the relocation diffusion that saw many Europeans move their farming activities to the Americas. Garlic and olives have since become an integral part of the Meso—American quinines, and the nacatamal dish is just one of the many recipes that use the two vegetables.

The west African rice is also a significant plant ingredient that contributes to the flavour of the nacatamal. The West African Rice consists of 10 % of the total nacatamal ingredients. Like in Meso-America, West-Africa became the domestication centre for rice because of the relocation diffusion of Europeans. The movement of slave and exchange between Africa and South America led to the arrival of rice in the Meso-American region, and it became an essential part of the region’s diets.

Conclusion

The diversity of the regions of origin of the different ingredients that make the nacatamal shows how much geographical distribution of plants and animals in the various areas contributes to diet. It is also an indication of the rate of interactions between people and how the interactions led to the development of foods and traditions. This article has provided a break down worthy of providing an understanding of the geography of nacatamal.

Works Cited

Wei, Clarissa. “Nacatamales Are the Fatty, Meat-Filled Tamales of Nicaragua.” Vice (2015): 1. https://www.vice.com/en_us/article/mgxpp4/nacatamales-are-the-fatty-meat-filled-tamales-of-nicaragua.