Cuban cuisine is the result of the convergence of the same factors that influence the formation of the Cuban nationals were permitted: a mixture of Spanish and customs of indigenous groups and people of African descent, has in recent times the Yucatan and the Chinese immigration also affect the 'joint dinner.
The national dish is ajiaco (a stew with vegetables, roots, meat and vegetables cooked with different types). The Cuban dishes (as well as allpossible combinations of dishes with rice), fried or roasted pork, fried plantains (cut into circles and destroyed before roasting), Greaves and minced meat, this is the Havana-style, the most widely used of all types of plates, is preparing a possible.
World Cuisine
Aboriginal cuisine is one of the Cubans. In Cuba, Columbus tasted and all the sailors who had come with him for the first time the taste of corn, cassava, peanuts, sweet potatoes, squash, peppers and fruit'S, pineapple soursop, star apple, sapodilla plum, guava, Coco Plum, among others. The fried pork with a wooden rod that passes through the body of the animal, is an Aboriginal track, one way to roast pork, which stood ready today.
The yam, plantain, malanga, guinea fowl and the courts in basic green plane trees led fufu, plantains and polenta from Africa. African culture comes from, and mixed the joy of eating white rice with other foodsand sauces. On their own, began the new Cuban people of bacon, bacon, cabbage and sausage with baked beans and broth to remove Spanish, and she brought the Cuban stew of beans: cooked with root vegetables (especially potatoes), fried with onions, garlic and other spices and pieces of breast, everything that made the stew more digestible for the climatic conditions in the tropics.
The context is huge with the islands of the Caribbean is the existence of the recipes come againfrom one area or another. Despite the fact that the combination of rice and red beans (congregations) is typically Cuban, the term came from Haiti. There are red beans as "Congo", and rice, "re". Congregation is, the Creole word "Congo and rice." Cong rice is not the same as the combination of beans and rice blacks, even if they are prepared similarly.
The relevance of the Cuban food is right in the mix is a testament to Cuban salsa and not thetoo many spices and to which almost everything on hand to add the cooking. There is a Cuban-style cooking, which is basically natural ingredients with very precise and limited amounts of spices (oregano and cumin to do, pepper and other spices are usually omitted). It can be used to identify the amount of fried foods in the kitchen, the mixture of sweet and salty flavors (the Cubans generally accompany meals and desserts with banana with white cheese), andRice and stew with a little liquid, because a real Cuban does not like his / her food to dry.
Cuba Culture Guide - Origins of the Cuban cuisineSee Also : Kitchen Exhaust Fans
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