The Deep History of Cuban Cuisine

The Deep History of Cuban Cuisine

The Deep History of Cuban Cuisine

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PhillyBite CubanPhiladelphia, PAThe East Caribbean island of Cuba has a rich cultural heritage from which have arisen culinary traditions that are as vibrant and varied as the variety of cultures contributing to the development of this distinct and delicious cuisine.

Culinary History of Cuba


In addition to the ancient influence of the native peoples of Cuba, the Spaniards brought their culinary styles, tinged by those of the Moors, who held vast parts of Spain for centuries. The enslaved people brought from Africa made significant culinary and cultural contributions, and the French colonists fleeing uprisings in Haiti brought other culinary traditions to the island.
   
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 not a favored cooking method. Naturally, the island nation uses a great deal of seafood in its cuisine, which encourages simple cooking techniques and spicing meant to enhance, not smother, natural flavors.

The most common spices 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 beans to meats to sauce 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 perfectly.

The dense, nutritious, energy-producing vegetables commonly used belie the African and native peoples' influence on Cuba's cuisine. Yuca, malanga, boniato, and plantano are among these and are often simmered together with complementary vegetables and served, drizzled with olive oil, and sprinkled with chopped fresh onion – a satisfying, strengthening, and simple dish for hard-working people.

Meats are often prepared using island-flavored marinades that use lime juice or the juice of a sour variety of the orange as a base. Then, the meats are roasted or simmered with spices, often for hours. Beans and rice are essential to most meals, with black beans being 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 others feature a 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 dish component. Cuban culinary traditions are a delight to the tongue, naturally. Still, they also offer a fascinating glimpse into a culture that has combined many varied elements to create a cohesive whole.


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