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| CUBAN COOKING: AN OFFSPRING OF A MELANGE OF CULTURES By Habeeb Salloum Continued next page. |
| WAVE Journey.com |
When Columbus first set foot in Cuba, the Caribbean’s largest island, he thought that he had
discovered Paradise. This island of green wooded mountains and rich fertile valleys, a landscape
dotted with flowing rivers and clear springs, and encircled by an ocean full of fish awed him.
discovered Paradise. This island of green wooded mountains and rich fertile valleys, a landscape
dotted with flowing rivers and clear springs, and encircled by an ocean full of fish awed him.
He found that the indigenous people lived off the
natural products of this fertile land and the bounties of
the surrounding sea. The fruits and vegetables
growing in the wild plus the fish and wild animals
supplied them with their food and, as a whole they
lived a simple life of ease. But this paradise was not to
last after the conquistadors stormed through the island
looking for gold.
natural products of this fertile land and the bounties of
the surrounding sea. The fruits and vegetables
growing in the wild plus the fish and wild animals
supplied them with their food and, as a whole they
lived a simple life of ease. But this paradise was not to
last after the conquistadors stormed through the island
looking for gold.
After the Spanish conquest, the gentle indigenous Tainos, in but a few decades, were eradicated
but their contribution to the Cuban kitchen remained. This included ingredients such as cashews,
cassava, corn, custard apples, guavas, icaco plums, peanuts, peppers, pineapples, pumpkins,
sour sops, star apples, sweet potatoes and a number of other fruit and vegetables.
but their contribution to the Cuban kitchen remained. This included ingredients such as cashews,
cassava, corn, custard apples, guavas, icaco plums, peanuts, peppers, pineapples, pumpkins,
sour sops, star apples, sweet potatoes and a number of other fruit and vegetables.
Subsequent to the Spanish conquest and their
introduction of cattle, pigs and reared poultry, the food
of Spain heavily influenced by the Moors and the fruit
and vegetables inherited from the Tainos became the
base of the island’s cuisine. Later, in the ensuing
years, immigrants from Africa, China, France, Portugal,
and the Arab lands – mostly 20Th century newcomers
from the Greater Syria area, as well as influences from
the neighboring Caribbean countries all added their bit
in the creation of the modern Cuban kitchen.
introduction of cattle, pigs and reared poultry, the food
of Spain heavily influenced by the Moors and the fruit
and vegetables inherited from the Tainos became the
base of the island’s cuisine. Later, in the ensuing
years, immigrants from Africa, China, France, Portugal,
and the Arab lands – mostly 20Th century newcomers
from the Greater Syria area, as well as influences from
the neighboring Caribbean countries all added their bit
in the creation of the modern Cuban kitchen.
Today, there are two distinctive styles of Cuban cooking: the traditional, which is primarily a
peasant cuisine; and nuevo Cubano, (new Cuban) - much more spiced and a notable emphasis
on presentation. Traditional dishes feature excessive excess fat, salt, and sugar – all bad for the
health. However, in the nuevo Cubano, the Cubans have added healthier alternatives, but have
preserved the taste and/or texture of the traditional.
peasant cuisine; and nuevo Cubano, (new Cuban) - much more spiced and a notable emphasis
on presentation. Traditional dishes feature excessive excess fat, salt, and sugar – all bad for the
health. However, in the nuevo Cubano, the Cubans have added healthier alternatives, but have
preserved the taste and/or texture of the traditional.
Root vegetables such as boniato, malanga, and yucca, usually flavoured with a marinade called
mojo, are common staples in the Cuban kitchen. Citrus juices are used to marinate meats and
poultry, which are often roasted until tender, literally falling off the bone. For seasoning, in the
main, the Cuban kitchen relies on a few basic spices, such as garlic, cumin, oregano, and bay
leaves. Cumin and oregano are the most used spices and the use of pepper and other hot
spices, unlike in most other Caribbean countries, is very limited. As well, the most common
condiments used are mojo criollo, Cuba's national table sauce, and sofrito - employed in a whole
series of dishes whose principle ingredients are beans and other pulses and all types of meats.
mojo, are common staples in the Cuban kitchen. Citrus juices are used to marinate meats and
poultry, which are often roasted until tender, literally falling off the bone. For seasoning, in the
main, the Cuban kitchen relies on a few basic spices, such as garlic, cumin, oregano, and bay
leaves. Cumin and oregano are the most used spices and the use of pepper and other hot
spices, unlike in most other Caribbean countries, is very limited. As well, the most common
condiments used are mojo criollo, Cuba's national table sauce, and sofrito - employed in a whole
series of dishes whose principle ingredients are beans and other pulses and all types of meats.
Simple in concept but complex in flavour, the kitchen of this Caribbean island nation has a sweet
tinge with frying as the main method of cooking. Because Cubans do not like dry foods they
have a good many sauces and stews to soak up their numerous rice-based dishes.
tinge with frying as the main method of cooking. Because Cubans do not like dry foods they
have a good many sauces and stews to soak up their numerous rice-based dishes.
From among the most important dishes that are
favoured by the Cubans are: ‘Moros y Cristianos’
(Moors and Christians), a rice and black bean dish
introduced by the Spaniards; Congrí, [a] red kidney
beans with rice of Haitian origin; empanadas, chicken
or meat turnovers; escabeche pecado, pickled fish;
pastelitos, small flaky turnovers; maduros, sweet fried
plantains; and polvorones, cookies introduced by the
Spaniards.
favoured by the Cubans are: ‘Moros y Cristianos’
(Moors and Christians), a rice and black bean dish
introduced by the Spaniards; Congrí, [a] red kidney
beans with rice of Haitian origin; empanadas, chicken
or meat turnovers; escabeche pecado, pickled fish;
pastelitos, small flaky turnovers; maduros, sweet fried
plantains; and polvorones, cookies introduced by the
Spaniards.
The meals during a typical Cuban day usually include a breakfast, which consists of tostada
(Cuban type toast) and cafe con leche (Cuban coffee with milk). For lunch, empanadas or
Cuban sandwiches, which come in many varieties, are usually served. For the afternoon finger
foods, such as pastelitos, small flaky turnovers and bocaditos, small bite size sandwiches are in
order. Dinner, the main meal of the day, usually consists of a meat, chicken, or fish dish as the
entrée accompanied by rice and beans as well as maduros. This is followed by a] dessert,
such as the typical flan, a caramel-flavoured custard or, perhaps, bread or rice pudding along
with cafe cubano.
(Cuban type toast) and cafe con leche (Cuban coffee with milk). For lunch, empanadas or
Cuban sandwiches, which come in many varieties, are usually served. For the afternoon finger
foods, such as pastelitos, small flaky turnovers and bocaditos, small bite size sandwiches are in
order. Dinner, the main meal of the day, usually consists of a meat, chicken, or fish dish as the
entrée accompanied by rice and beans as well as maduros. This is followed by a] dessert,
such as the typical flan, a caramel-flavoured custard or, perhaps, bread or rice pudding along
with cafe cubano.
Cuba today is re-discovering its culinary arts after a half century of hardships. During that era,
its two ills, a combination of food shortages, a good part of it due to the U.S. blockade, and the
country’s bleak state-run restaurants, put the Cuban kitchen on hold. Food crops were
neglected in favour of the export of sugar cane and other cash crops and the Cuban kitchen
became stagnant. However, the opening of privately owned eating places known as
paladares in the last decade have sparked a renaissance of authentic traditional Cuban
cuisine, which visitors can now enjoy.
its two ills, a combination of food shortages, a good part of it due to the U.S. blockade, and the
country’s bleak state-run restaurants, put the Cuban kitchen on hold. Food crops were
neglected in favour of the export of sugar cane and other cash crops and the Cuban kitchen
became stagnant. However, the opening of privately owned eating places known as
paladares in the last decade have sparked a renaissance of authentic traditional Cuban
cuisine, which visitors can now enjoy.
