The East Caribbean island of Cuba has a rich cultural heritage from which has arisen culinary customs that are as vibrant and different as the diversity of cultures that have contributed to the evolution of this distinct and yummy Cuban foods. In addition to the old influence of the aboriginal peoples of Cuba, the Spaniards brought their own culinary styles, tinged by those of the Moors who held vast parts of Spain for centuries. The slaves that were brought from Africa built important culinary and cultural contributions, with other culinary traditions being brought to the island with the French colonists fleeing uprisings in Haiti.
As these several influences came together, a distinctly Cuban foods savour and style evolved, which is reminiscent of country peasant ways of cooking by oral tradition and eye, rather than relying on particular measurements and the creation of Cuban foods that tend towards the simple and hearty, and that can be left on their own to simmer. Fussy, heavy sauces are unusual and deep-frying is simply not a favored cooking method. The island nation, of course, uses a great deal of seafood in its Cuban foods, which encourages the use of simple cooking techniques and spicing that is signified to enhance, not smother, natural flavors.
The most common spices used in Cuban foods are garlic, cumin, oregano and bay or laurel leaves. Sofrito is also popular, and used in a wide range of dishes, from those of beans to those of meats to those that are made from a base of tomato sauce. A typical sofrito is made of green pepper, onion, garlic, oregano and black pepper fried in olive oil until the pepper, onion and garlic are soft and translucent and the Cuban foods flavors blend to perfection.
The dense, nutritious, energy producing vegetables commonly applied belie the African and aboriginal peoples’ influence on the Cuban foods. Yuca, malanga, boniato, and plantano are among these, and are often simmered together with complementary vegetables and served simply, drizzled with olive oil and sprinkled with chopped fresh onion – a satisfying, strengthening and simple dish for a hard working people.
Meats are frequently prepared using island flavored marinades of that use lime juice or the juice of a sour variety of the orange as a base. Then, the meats are roasted or simmered very slowly with spices, often for hours. Beans and rice are an necessity part of most meals, with black beans being well known as a Cuban peculiarity.
Cuban foods is also notable for its baked goods, which include a diversity of turnovers. Some are filled with spiced meats and other types feature a specially Cuban blend of cream cheese and guava paste. Flan is among Cuba’s most beloved dessert items.
In Cuban foods, the subtle flavors of healthy foods are enhanced by cooking and spicing ways designed to bring out the better in each component of a dish. The culinary customs of Cuba are a delight to the tongue, naturally, but they also offer a fascinating glimpse into a culture that has brought together a lot of varied elements to create a cohesive whole.
Example of Cuban foods: Cuban beans and rice
Ingredients of this Cuban foods:
1 cup long-grain white rice.
1 tablespoon olive oil.
1 onion, chopped.
1 bell pepper, cut into 1/4-inch pieces.
2 cloves garlic, chopped.
kosher salt and black pepper.
1 teaspoon ground cumin.
2 15.5-ounce cans black beans, rinsed.
1 teaspoon dried oregano.
1 tablespoon red wine vinegar.
4 radishes, cut into 1/2-inch pieces.
1/4 cup fresh cilantro.
Directions for this Cuban foods:
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a saucepan over medium-high heat.
- Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Stir in the cumin and cook for 1 minute.
- Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
- Add the vinegar. Smash some of the beans with the back of a fork to thicken.
- Serve over the rice. Top with the radishes and cilantro.
