f e at u r e sto ry
-
discover cuba
-
pa rt i i i
I
f you want to sample a slice of Cuban life, you must first
start with its rich and exotic food. I was born in a Cuban
home, so for me white rice, black beans, Picadillo [ground
meat hash], and Platanitos Maduros [fried bananas], topped
with Flan Cubano [vanilla custard], and Café Cubano taste
like home-style goodness. But the essence of Cuban food is
not just found in its traditional and exquisite sabor Cubano
[Cuban flavor], a distinct blend of Spanish, Caribbean and
African cuisine, but in its culture and people themselves.
Agriculture in Cuba has played a major role in it’s tropical
and exotic cuisine. Before the revolution in 1959, Cuba
was one of the main world producers of sugar, rice, coffee,
corn, potatoes, tomatoes, yuca, malanga [Guaguí], tobacco,
avocados, and an extensive list of tropical fruits: orange,
grapefruit, coconut, bananas, guava, pineapple, papaya,
anon, lime, mamoncillos, guanabana, caimito, and mamey,
which is similar in taste to the papaya, only sweeter.
Sadly, with the revolution, similar to other industries in
Cuba, agriculture lacks in everything from fertilizer to
growing fields, to distribution and open markets.
But despite that, the Cuban cuisine has become very
popular all over the world. The answer is simple: “El Sabor
Cubano.” A creative cauldron with delicious flavor spiced
generously, but not spicy. Mix that with the contagious
rhythm of Cuban music and you’ve just created the world’s
greatest comfort.
Spain played a large role in Cuba’s culinary tradition as the
Cuban cuisine is a representation of the melding pot of the
island’s Spanish to African influences. Cuba was the first and
last Spanish colony in the Caribbean, so the food still has
strong ties to Spanish influences.
Cuban food generally relies on roots and tubers native to
the tropical central and northern parts of South America
such as yam, potatoes, and yucca. Other starchy food
includes plantains, bananas, and rice. At the base of almost
all dishes there’s the sofrito—a mix of fresh diced onions, bell
peppers, garlic, oregano, cumin, and tomato sauce, cooked
in medium-low heat for seven minutes until tender, then
added according to measure to any given dish.
In the photos: fruits and vegetables as they are
displayed for sale in cities of Cuba. Many of the food Cubans consume
are sold on the streets instead of at a regular grocery store. Many farmers
sell their produce directly to consumers as they leave their farms. Most
fruits and vegetables in Cuba are grown without fertilizers at all.
Spain’s cuisine, especially in Andalucia, southern Spain,
is largely based on bean soups and rices. These are grown
in Seville, a province of Andalucia. Hence, black beans and
white rice are ever-present in Cuban food. The combination
of these two dishes are known as Moros y Cristianos [Moors
and Christians], an interesting reference to medieval Spain,
circa 507–711, when Christians battled Moors from North
Africa for control of Spain. Mainly known as Congris Rice,
wpbmagazine . com
73
wpbmagazine
•
j u ly t h r u s e p t e m b e r
2017