Cuban Cuisine, Cuba History and Their Food

Cuban Cuisine, Cuba History and Their Food

Caribbean island which has a rich cultural heritage with vibrant and
varied culinary traditions from a variety of cultures that have
contributed to the culinary development of this very distinct and
delicious style of Cuban cuisine. Spaniards brought their own culinary
styles to Cuba along with the Moors culinary style, because the Moors
held large parts of Spain for centuries and these culinary styles
infused with ancient influence of the native peoples of Cuba produced
Cuban cuisine. Other groups of people that made significant culinary and
cultural contributions to Cuban cuisine were the slaves brought in from
Africa and French colonists fleeing uprisings in Haiti.
A very distinct Cuban flavor and style evolved as these various
influences came together which resulted in the country's simplified
styles of cooking. This style of cooking by oral and eye tradition,
instead of specific measurements in the creation of these dishes that
tend to be hearty and very simple to make, allows them to be left on
their own to simmer.
Cuban cuisine incorporates a great deal of seafood being an island
nation which lead to simple styles of cooking techniques. This type of
cooking with light spicing means that the food is enhanced, not
smothered and retains their natural flavors. In Cuban cuisine heavy
sauces are very unusual and deep-frying is not a favored Cuban cooking
method of preparing food.
In Cuban cuisine the most common spices used in cooking are cumin,
garlic, oregano and laurel or bay leaves. Sofrito is also very popular
in Cuban cuisine, and is incorporated in a large variety of Cuban
dishes. Sofrito is made by sauteing green peppers, onions, garlic,
oregano and black pepper in olive oil until they are soft and
translucent and the flavors blend together, and then used as a base for
beans, stews, rices, and other dishes.
Cuban cuisine is also rich in fruits and root vegetables that grow in
tropical climates. Cuba's cuisine is influenced by African and native
peoples use of dense, nutritious, energy producing vegetables in their
cooking. Yuca, plantano, malanga and boniato are among these energy
producing vegetables often simmered together with other complementary
vegetables. These vegetables are served simply, drizzled with olive oil
and sprinkled with chopped fresh onion to a satisfying, strengthening
and simple dish for hard working Cuban people.
Cuban cuisine uses flavored marinades for its meats which would include
lime juice or a sour orange juice variety as a base. Then, for a number
of hours the meats are roasted or simmered very slowly with spices.
Essential part of most meals in Cuba are beans and rice, with black
beans being well known as a Cuban specialty. Black beans are mainly
synonymous with Cuban cuisine because of the specific African tribe that
brought that influence.
Most notable in Cuban cuisine is its baked goods, which includes
varieties of turnovers. Some of these turnovers are filled with spiced
meats and other types feature a particularly Cuban blend of cream
cheese, fruit and guava paste. Flan is among Cuba's most beloved dessert
items. Flan or caramel custard is a rich custard dessert with a layer of
soft caramel on top.
Cuban cuisine with the fusion of Spanish, African and Caribbean
cuisines, which is a fascinating mixture of cultures and culinary
ingredients drawn from Cuba's complex history and its abundance of
wide-ranging natural resources has brought together many varied elements
to create a distinctive Cuban Cuisine.

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