What is eaten in Cuba?On “ Island of freedom “ still remember a joke that three victories of the Cuban revolution - a human right on education, health and culture - were reached at the expense of a breakfast, a lunch and a dinner. But, having experienced all political and economic difficulties, Cubans could keep traditions of original Creole home cuisine. And here is, than to regale and what to choose from.
We will begin with what, despite the preference which historically developed features of farming, at which was given to exclusively sugar cane, but not grain crops, Cubans could connect inventively in the recipes the Spanish, African and Caribbean gastronomic traditions. Undoubtedly, in it influence of descendants of the Spanish colonialists is felt. Spaniards delivered a salty dried cod (bacalao) on the island. After centuries and despite abundance of fresh fish, the salty cod remains to one of the most demanded products. Without it Bacalao la Viszcaina - a - the cod prepared according to the ancient Basque recipe with sofrito - stewed spices and vegetables in oil is impossible, for example. Obligatory addition to Bacalao la Viszcaina - a - fried bread.
Over time colonialists introduced in local Creole cuisine some refinement, for example, in a way of preparation of eggs thanks to what in Cuba began to prepare magnificent omelets with stuffings - pieces of meat, vegetables or seafood.
the Inhabitants of the African continent who once are violently transported to Cuba very quickly mastered preparation of fruit and vegetables from local flora. It attribute creation of dishes like Tostones (thinly cut and fried banana), to Yuca con Mojo (sauce with a yucca, spices and garlic). Rice arrived from China and over time also Moros y Cristianos became a basis for Arroz Relleno (rice with various fillers) (mix from black beans and rice).
The main set of products of the Cuban cuisine is simple also without delicacy. From meat Cubans give preference to chicken meat and pork, to a lesser extent beef and mutton, from grain - to black beans, rice and corn. In food cassava yucca, sweet malanga and boniato potatoes, platanos banana which prepares one thousand and one way fitted. For example, for platanos a punetazos immature fruit is cut thin diagonal plates and fried, for sauce to pork and kus - kus it is crushed, seasoned with olive oil, banana is suitable for baking of pies and puddings and, at last, for the well-known picadillo on - Cuban (by the way, this dish came from Spanish cuisine), for which fruit is crushed and mix with cheese. From beef most often prepare picadillo - forcemeat mix with vegetables. On holidays prepare Lechon Asado - the dairy pig fried entirely.
In general, the set of products is small therefore the food is liked to be seasoned with sauces. Possibly, the most popular sauces in Cuba - salsa criolla (from tomatoes, onions, pepper, garlic, oil and mojo (from garlic, tomato and pepper). But the abundance of fruit could not but push local cooks on preparation of fruit sauces, for example from mango and a papaya.
La Caldosa - the favourite dish of Cubans and tourists is a soup or rather a ragout from a chicken, onions, garlic, an oregano, a hole, carrots, sweet potatoes, oil, ham and everything that will be at the hostess. All ingredients keep within a clay pot which is put on small fire and long extinguish. From chicken meat prepare also more refined dishes, for example, a fried chicken with bitter oranges sauce.
The Cuban dessert is various fruit. Fruit entirely, fruit pieces and fruit in pies. For example, imagine pie with a guava Masa Real de Guayaba or pie with a coconut, oranges and pumpkin. As snack or an easy dinner prepare Ensalada de Aguacates - avocado salad to which at own discretion the hostess can add a salmon, mango or pineapple.
Within the country there are also gastronomic distinctions. For example, in Santiago - - Cuba and east part of the island cook more spicy spicy food. In the central and western part of the country in honor a coconut and chocolate. For example, for frying use exclusively coconut oil and coconut milk here.
Special conversation is names of dishes. Cubans approach it creatively thanks to what such dishes as moors and christians or " appeared; Moors and Christians “ (rice with black beans), ropa vieja literally meaning “ old " clothes; and the representing chopped meat dish with Creole sauce which pieces, according to Cubans, resemble fabric scraps superficially.
So, dear reader, being in Cuba, you precisely know now, than there it is possible and it is necessary to eat. Successful travel and bon appetit!