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The Taste of Cuba
Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor.
This results in a unique, interesting and flavorful blend of the several different cultural influences.
Traditional Cuban cooking is primarily Peasant Cuisine that has little concern with measurements, order and timing. Most of the food is sautéed or slow-cooked over a low flame. Very little is deep-fried and there are no heavy or Creamy Sauces.
Most Cuban cooking relies on a few basic Spices, such as Garlic, Onion, Cumin, Oregano, and Bay Laurel Leaves. Many dishes use a Sofrito as their basis.
The sofrito consists of Onion, Green Pepper, Garlic, Oregano, and Ground Pepper quick-fried in Olive Oil. The Sofrito is what gives the food its Flavour. It is used when cooking Black Beans, Stews, many meat dishes, and tomato-based sauces.
Meats and poultry are usually marinated in citrus juices, such as Lime or Sour Orange Juices, and then roasted over low heat until the meat is tender and literally falling off the bone.
Another common staple to the Cuban diet are root vegetables such as Cassava, Cocoyam, and Sweet Potatoes, which are found in most African and Asian markets. These vegetables are flavoured with a marinade, called Mojo, which includes hot Olive Oil, Lemon Juice, Sliced Raw Onions, Garlic, Cumin, and little water.
Cuban Cuisine has revolutionised over the past Century with the influence of Tropical Fruits now being used more than ever.
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