Culinary Traditions Of Cuba
by: Kirsten Hawkins
The East Caribbean island of Cuba has a rich cultural heritage from which has arisen culinary traditions that are as vibrant and varied as the variety of cultures that have contributed to the development of this distinct and delicious cuisine. In addition to the ancient influence of the native peoples of Cuba, the Spaniards brought their own culinary styles, tinged by those of the Moors who held huge parts of Spain for centuries. The slaves that were brought from Africa made significant culinary and cultural contributions, with other culinary traditions being brought to the island with the French colonists fleeing uprisings in Haiti.
As these various influences came together, a distinctly Cuban flavor and style evolved, which is reminiscent of country peasant styles of cooking by oral tradition and eye, rather than relying on specific measurements and the creation of dishes 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, naturally, uses a great deal of seafood in its cuisine, which encourages the use of simple cooking techniques and spicing that is meant to enhance, not smother, natural flavors.
The most common spices used in Cuban cuisine 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 flavors blend to perfection.
The dense, nutritious, energy producing vegetables commonly used belie the African and native peoples’ influence on the cuisine of Cuba. 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 often 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 essential part of most meals, with black beans being well known as a Cuban specialty.
Cuban cuisine is also notable for its baked goods, which include a variety of turnovers. Some are filled with spiced meats and other types feature a particularly Cuban blend of cream cheese and guava paste. Flan is among Cuba’s most beloved dessert items.
In Cuban cuisine, the subtle flavors of healthy foods are enhanced by cooking and spicing methods designed to bring out the best in each component of a dish. The culinary traditions of Cuba are a delight to the tongue, naturally, but they also offer a fascinating glimpse into a culture that has brought together many varied elements to create a cohesive whole.
About The Author
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
In tough economic times, we all need ways to save money. Stretching your food dollar is an excellent way to save money and eat well.
Two huge money wasters regarding food are eating out and wasting leftovers. It is not uncommon to spend $10 on a sandwich, fries, and a drink. My first thought is to imagine what I could have purchased at the grocery store for $10.
I can feed my family several meals for $10. I also imagine how healthy, or unhealthy, the meal is that costs $10. Fast food meals are typically loaded with calories, fat, sugar, and cholesterol.
Meal planning is very important to my family. Here is an example of a weekly meal plan designed to stretch your food dollar. Dried beans are very inexpensive. On Sunday, I will cook a large pot of pinto beans. I will also cook some chicken breasts in water and store the shredded meat.
You want to cook enough beans to last several meals. This will vary according to the number of people you are feeding. I save electricity and time by cooking my beans and chicken at one time rather than at each individual meal.
The Sunday meal will consist of a bowl of warm pinto beans topped with chow-chow or ketchup. I make a pan of cornbread, and serve the meal with a cold glass of buttermilk or sweet white milk. A green onion is a nice side addition, or a hunk of sweet Texas or Vidalia onion. Fresh sliced salted tomatoes, when available, are a tasty treat. My husband enjoys crumbling the cornbread in the bowl and ladling his soup beans on top. A side salad is optional.
Cornbread is a great breakfast or lunch staple. You can serve it warm with fresh honey, or crumbled in a glass of milk or buttermilk. Tortillas are great breakfast treats filled with scrambled eggs and cheese or warmed with honey inside.
On Monday, plain tortilla chips are spread evenly in a casserole dish for nachos. These are topped with a bed of shredded cheese, then layers of beans, shredded chicken, and jalapeno peppers. This is baked at 350 degrees until cheese is melted. The cheese base helps support the other additions. Add shredded lettuce to the top after baking, along with salsa and sour cream.
On Tuesday, more leftover pinto beans are mashed up to create refried beans for chicken bean burritos. Flour tortillas are warmed and spread down the center with the mashed beans. Add shredded lettuce, chicken, cheese, salsa, diced onions, jalapeno peppers, and roll up burrito style. Microwave the burritos quickly to melt the cheese. You can prepare burritos ahead of time and store in plastic wrap for quick re-heating later.
On Wednesday, I take fresh corn tortillas from the refrigerator and fry up crispy tostada shells. These are drained on brown paper bags. Refried beans are spread along the surface of the fresh cooked shells. Add shredded chicken, lettuce, salsa, cheese, sour cream, hot jalapeno peppers, and black olives. Now you have tasty pinto bean and chicken tostadas. These fresh shells are so much tastier than boxed, ready made tostada shells.
On Thursday, what happens next depends on what’s left. Shredded chicken can be used in chicken stew, chicken salad sandwiches, or in crock-pot chicken barbecue. My family loves my chicken barbecue on hamburger buns served with coleslaw or potato salad.
We keep a jug of fresh tea in the refrigerator, and water is always available. Fresh lemon slices in a glass of ice water are refreshing. Soft drinks are okay in moderation, but they are expensive and unhealthy. Kool-Aid has a delicious pink lemonade drink mix. Real lemon juice also makes simple and tasty lemonade; the recipe is usually on their label. Tea and lemonade contain sugar, but they are certainly tasty and affordable alternatives to sodas.
I do not cook the same meals each week. This is just an example of a Mexican style menu for one week. There are many other alternatives that include fresh ground beef, sirloin steak, red beans, potatoes, other bean varieties, and rice dishes. If you use a bit of imagination, you can come up with many ideas of your own to stretch your food dollar during tough times by simply planning your meals in advance.
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Laura Brown is an experienced ghostwriter and professional freelance author. She also enjoys gardening and cooking. You can find some delicious recipes and gardening tips on her website, The Rancher’s Daughter along with a lot of useful information on gardening, cooking, flowers, and country living. Visit her website for great recipes like Pinto Beans and Cornbread along with many other delicious recipes and meal planning tips.
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