Not unlike its neighbor Mexico, Cuba also saw several cultures influence its very own. Like its tradition, its food is now a delicious amalgamation of various tastes. The particular unique taste that is Cuban food is the result of this.
The extensive reach of Spanish visitors has also reached Cuba and made a lasting mark just like they have with a lot of countries within the Caribbean, Central America, and also South America. In turn, the actual Moors, African Muslims who controlled areas of Spain for many hundred years also ultimately influenced the country’s means of cooking. The African influence didn’t stop here as several African slaves who served as cooks for Cuban gentry furthermore injected their own style and were eventually absorbed. The French also added their own taste by way of the colonists who fled slave uprisings in Haiti.
Combining indigenous elements in addition to those brought in by the Spanish, Africans, and the French, Cuban cuisine evolved directly into something that is unique and possessing a definite personality. It is similar to what would many describe as a “county” style in that food preparation is simple and dishes and techniques got passed on through oral lore and also hands-on teachings. New cooks serve as newbie for experienced people and this allowed for self-expression and also modification of food.
It is actually quite challenging to create an authentic Cuban cookbook as Cuban cooks hardly ever calculated ingredients. Instead, these people used “pinch” and “dash” a good deal and a lot of tasting and adjusting was done to get the taste just right. This particular tradition has given rise to dishes that are basic and straightforward and requires almost no tending to. Anything unclear and constant interest ended up being rare. Actually, deep-frying – with the necessity of seeing over everything carefully – can be practically unheard-of in Cuban kitchens.
As the predominant island nation in the Caribbean, one could naturally presume a rich tradition of cooking with seafoods. However with the powerful African influence, Cuban cooking possesses an affinity toward veggies, such as platano ( similar to bananas), yuca (cassava), boniato (a tropical sweet potato) and malanga, another starchy root vegetables. These are usually chopped up and simmered with onions adding flavor to the blend.
Rather than overpowering the natural taste of meats, Cuban cuisine uses spices and herbs to enhance them. Cumin, garlic, oregano, and bay leaves are kitchen staples. A unique flavoring blend is made simply by sauteing onion, green pepper, garlic, oregano, and black pepper in essential olive oil. “Sofrito” as the Cubans call it, is similar to the Cajun taste that Americans from the South are aware of.
Because of the natural terrain, meats in Cuba in many cases are of inferior quality. Tough cuts are generally marinated in lime or perhaps sour orange extract and then cooked slowly to tenderize. Meat dishes are often served together with rice along with black beans, the staples of Cuban cooking.
In spite of its tropical weather, Cubans love use crock pots for baked items and produces many of the tastiest pastries you will ever get. Local turnovers have unique fillings that make them distinctively Cuban. Flan, an egg custard topped with caramel sauce, is a favorite treat and is well-loved simply by everybody in the island.