Candinga, also spelled Candiga, is a rich, savory dish made from finely chopped pork liver sautéed with onions, bell peppers, garlic, tomatoes, and a medley of herbs and spices. Often enjoyed with fried green bananas (tajadas), rice, or tortillas, it’s deeply flavorful and highly nutritious. This traditional dish is especially popular in rural and Afro-Honduran communities, such as the Garífuna villages along the north coast, where it’s served during communal meals and festive occasions. While it may be considered an acquired taste due to its bold flavor and iron-rich ingredients, candinga represents the resourceful, heritage-driven cooking of Honduras.

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