Concerning the Cuban kitchen or cookery

Restaurant & Bar Donde Lis

Restaurant & Bar Donde Lis.

Cuban recipes share the wisdom of the combination of spices and techniques or inherited by the Taino natives, and subsequently combined the Spanish and African cooking, with some Caribbean spices and flavors. There are influences of African slaves who cultivated mostly in sugar cane plantations, even though in most of the cities were the minority. Although undoubtedly global Peruvian food is known for being the best, for its exquisite variety of typical dishes. A comparison of Peru, Cuba has a small amount of dishes.

Snuff plantations were mainly inhabited by the poor Spanish peasants, especially the Canaries. The eastern part of the island also received massive amounts of French immigrants, Haitians and Caribbean, mainly during the Haitian Revolution and seasonal workers to harvest sugar cane, especially Spanish, during the decade of 1850. This He implied that the Cuban kitchen became something traditional locally. Traditionally Cuban tables is usually served a very delicious and typical flan dish called ripe bananas.

On arrival of Europeans, Native existing harvested tubers such as cassava, yams and sweet potatoes or. Other plants that were part of conuco (in indo harvested field Cuban villages) were namely corn, squash and okra. Among the fruits native to the island since time immemorial mentioned, among others, guava. Among the species is very important to mention the chili, Taíno name origin which is called in Cuba to peppers, whether sweet or spicy. The most extensive list encuntra within the meat, as it was very usual consumption of marine species such as sharks, smooth, manjuaries, hawksbills, kawamas (loggerhead), cobos, yellowtail snappers and groupers. Freshwater species like the turtle and Biajaca, as well as many birds and large reptiles such as iguanas and Cuban crocodile.

Spanish colonists adopted all the elements described, subsisting until today ancient dishes such as cassava and chili sauce. Subsequently they joined the Cuban diet vegetables, rice, and citrus fruits such as oranges and lemons as well as cattle and pigs.

African slaves African incorporated foods such as yam (a kind of tuber).

Gastronomy dishes of Cuban

  • Roast pork
  • Yuca with mojo
  • Rice with Grey
  • Chatinos or Tostones
  • Creole mincemeat
  • Meat with potatoes
  • Ajiaco
  • East congrí
  • Cuban sandwich
  • Caldosa
  • Old clothes without vegetables
  • Rabo on fire

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