The food eaten on the Caribbean island of Cuba is – just like other areas of its culture – a mixture of Spanish, African and Caribbean influences. There is even a noticeable Chinese influence in the Havana area. The story behind the main influences of Spain and Africa is that the Spanish colonised the island and brought African slaves over to work there. The food that has resulted of this hotpot of culture is both extremely flavoursome and unique.
Throughout Cuba a standard meal is a mixture of beans and rice, but which beans and how they are combined changes in each region. In Western Cuba, for example rice is cooked and eaten separately from the beans and the meals contain a lot more flour than their eastern counterparts. There are some Havana dishes that use alcaparrado which is a mixture of olives raisins and caper, making a sweet and sour flavour.
The east of the island, by contrast, is more influenced by other Spanish speaking countries close by, and as such they genuinely cook their rice along with red kidney beans. Traditional recipes from the likes of the Dominican Republic and Puerto Rico have derivatives in eastern Cuban cooking. Mofongo is one such dish, and is made by stuffing mashed plantains with meat.
When it is possible to get meat on ration they are often cooked in a light sauce, the most widely used of which is the mojo sauce. Mojo sauce is made from onion garlic, oil and spices, and is a derivative of the traditional mojo sauces from the Canary Islands. If it weren’t for these spectacular sauces, the meat dishes would be quite basic, such as the ropa vieja (meaning ‘old clothes’) which is just a shredded beef simmered in the sauce.
When out and about in the city, Cubans enjoy a traditional sandwich. The Cuban bread is made with lard instead of oil, giving it a distinct texture, and inside is thinly sliced ham, cheese, dill pickles and yellow mustard. Cuban food is testament to the mixed culture of the island and provides insight into its fascinating history.
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