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Nicaragua, the largest country in Central America, shares borders with Honduras to the north, Costa Rica to the south, the Pacific Ocean to the west, and the Caribbean Sea to the east. The country is home to two major freshwater lakes, Lake Managua and Lake Nicaragua. Lake Nicaragua is among the world's 20 largest freshwater lakes and is inhabited by freshwater sharks.
Nicaragua is a diverse nation with various ethnic groups, with Mestizos (a mix of Indigenous and European ancestry) forming the majority. However, the country also has minority groups of Spanish, German, Italian, English, Danish, or French European descent. Indigenous American tribes such as the Sumo, Miskito, and Rama-Kriol constitute about 5% of the population.
Although regional accents and variations exist, Spanish is the predominantly spoken language in the country. Nicaragua doesn't have an official state religion, and various beliefs coexist.
Most of the population resides in the western part of the country, with many favoring the capital, Managua, as their home. Besides Managua, other significant cities in Nicaragua include Granada, Matagalpa, Leon, Masaya, Chinandega, Jinotega, and Esteli. Leon and Granada are particularly popular among tourists. The country has developed its ecotourism industry, attracting visitors with its volcanic areas, tropical rainforests, and agricultural landscapes.
Nicaragua features a tropical climate characterized by hot and humid weather. Rainfall occurs from January to May. In Managua, the average temperature ranges between 27 to 30 degrees Celsius. Nicaragua is known for its rich biodiversity, including a national bird called the "Guardabarranco."
Nicaragua relies heavily on agriculture and the service sector for income, as it is one of North America's poorest nations. The country produces various products such as bananas, coffee, sugarcane, beef, and tobacco. Fishing is prominent on the Caribbean Sea coast. Tourism, as the second-largest sector, is rapidly growing in Nicaragua.
Nicaraguan cuisine shares similarities with Spanish cuisine. Along the Caribbean coast, the use of seafood and coconut is usual. Corn, rice, and beans are staple foods, with dishes like Gallo Pinto, made from rice, beans, and Vigorón prepared with vegetables.