Cooking Article

The East Caribbean island of Cuba has a rich cultural heritage from which has arisen culinary traditions that are as vibrant and varied as the variety of cultures that have contributed to the development of this distinct and delicious cuisine. In addition to the ancient influence of the native peoples of Cuba
the Spaniards brought their own culinary styles
tinged by those of the Moors who held huge parts of Spain for centuries. The slaves that were brought from Africa made significant culinary and cultural contributions
with other culinary traditions being brought to the island with the French colonists fleeing uprisings in Haiti.

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 simply not a favored cooking method. The island nation
naturally
uses a great deal of seafood in its cuisine
which encourages the use of simple cooking techniques and spicing that is meant to enhance
not smother
natural flavors.

The most common spices used 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 those of beans to those of meats to those that are 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 to perfection.

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

Meats are often prepared using island flavored marinades of that use lime juice or the juice of a sour variety of the orange as a base. Then
the meats are roasted or simmered very slowly with spices
often for hours. Beans and rice are an essential part of most meals
with black beans being well known as 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 other types feature a particularly 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 component of a dish. The culinary traditions of Cuba are a delight to the tongue
naturally
but they also offer a fascinating glimpse into a culture that has brought together many varied elements to create a cohesive whole.
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