Various Cultures Came Together To Give Rise To Cuban Cuisine
Not unlike its neighbor, Mexico,
Cuba also saw many cultures influence its own. Like its culture, its food is
now a delicious amalgamation of different tastes. The distinctive taste that is
Cuban cuisine is the result of this.
The wide reach of Spanish explorers have also reached Cuba and made a lasting mark like they did with many countries in the Caribbean, Central America, and South America. In turn, the Moors, African Muslims who controlled parts of Spain for several hundred years also indirectly influenced the country’s way of cooking. The African influence did not stop here as many African slaves who served as cooks for Cuban gentry also injected their own tastes and were eventually absorbed. The French also added their own taste by way of the colonists who fled slave uprisings in Haiti.
Mixing indigenous ingredients along with those brought in by the Spanish, Africans, and the French, Cuban cuisine evolved into something that is unique and possessing a distinct character. It is similar to what would many describe as a “county” style in that cooking is simple and recipes and techniques got passed down through oral lore and hands-on teachings. New cooks serve as apprentice for experienced ones and this allowed for self-expression and modification of dishes.
It is actually very difficult to make an authentic Cuban cookbook as Cuban cooks rarely measured ingredients. Instead, they used “pinch” and “dash” a lot and a lot of tasting and adjusting was done to get the taste just right. This tradition has given rise to dishes that are simple and straightforward and requires very little tending to. Anything fuzzy and requires constant attention was rare. In fact, deep-frying – with the necessity of watching over everything closely – is practically unheard-of in Cuban kitchens.
As the predominant island nation in the Caribbean, one would naturally assume a rich tradition of cooking with seafood. But with the strong African influence, Cuban cooking has an affinity towards vegetables, such as platano (similar to bananas), yuca (cassava), boniato (a tropical sweet potato) and malanga, another starchy root vegetables. These are often chopped up and simmered with onions adding flavor to the mix.
Instead of overpowering the natural taste of meats, Cuban cuisine uses herbs and spices to enhance them. Cumin, garlic, oregano, and bay leaves are kitchen staples. A unique seasoning mix is made by sautéing onion, green pepper, garlic, oregano, and black pepper in olive oil. “Sofrito” as the Cubans call it, is similar to the Cajun taste that Americans from the South are familiar with.
Because of the natural terrain, meats in Cuba are often of inferior quality. Tough cuts are usually marinated in lime or sour orange juice and then cooked slowly to tenderize. Meat dishes are often served with rice and black beans, the staples of Cuban cooking.
In spite of its tropical climate, Cubans love use crock pots for baked goods and produces some of the tastiest pastries you will ever have. Local turnovers have unique fillings that make them distinctively Cuban. Flan, an egg custard topped with caramel sauce, is a favorite dessert and is well-loved by everyone in the island.
CROCKPOT RECIPES
Never Compromise On Food Safety
Proper Way To Serve High Tea
The wide reach of Spanish explorers have also reached Cuba and made a lasting mark like they did with many countries in the Caribbean, Central America, and South America. In turn, the Moors, African Muslims who controlled parts of Spain for several hundred years also indirectly influenced the country’s way of cooking. The African influence did not stop here as many African slaves who served as cooks for Cuban gentry also injected their own tastes and were eventually absorbed. The French also added their own taste by way of the colonists who fled slave uprisings in Haiti.
Mixing indigenous ingredients along with those brought in by the Spanish, Africans, and the French, Cuban cuisine evolved into something that is unique and possessing a distinct character. It is similar to what would many describe as a “county” style in that cooking is simple and recipes and techniques got passed down through oral lore and hands-on teachings. New cooks serve as apprentice for experienced ones and this allowed for self-expression and modification of dishes.
It is actually very difficult to make an authentic Cuban cookbook as Cuban cooks rarely measured ingredients. Instead, they used “pinch” and “dash” a lot and a lot of tasting and adjusting was done to get the taste just right. This tradition has given rise to dishes that are simple and straightforward and requires very little tending to. Anything fuzzy and requires constant attention was rare. In fact, deep-frying – with the necessity of watching over everything closely – is practically unheard-of in Cuban kitchens.
As the predominant island nation in the Caribbean, one would naturally assume a rich tradition of cooking with seafood. But with the strong African influence, Cuban cooking has an affinity towards vegetables, such as platano (similar to bananas), yuca (cassava), boniato (a tropical sweet potato) and malanga, another starchy root vegetables. These are often chopped up and simmered with onions adding flavor to the mix.
Instead of overpowering the natural taste of meats, Cuban cuisine uses herbs and spices to enhance them. Cumin, garlic, oregano, and bay leaves are kitchen staples. A unique seasoning mix is made by sautéing onion, green pepper, garlic, oregano, and black pepper in olive oil. “Sofrito” as the Cubans call it, is similar to the Cajun taste that Americans from the South are familiar with.
Because of the natural terrain, meats in Cuba are often of inferior quality. Tough cuts are usually marinated in lime or sour orange juice and then cooked slowly to tenderize. Meat dishes are often served with rice and black beans, the staples of Cuban cooking.
In spite of its tropical climate, Cubans love use crock pots for baked goods and produces some of the tastiest pastries you will ever have. Local turnovers have unique fillings that make them distinctively Cuban. Flan, an egg custard topped with caramel sauce, is a favorite dessert and is well-loved by everyone in the island.
CROCKPOT RECIPES
Never Compromise On Food Safety
Proper Way To Serve High Tea
