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Cuba

Black Beans

Black beans are symbols of Cuban nationality everywhere in the world. They are always present on our tables since way back in the past, for Indo-Cuban people used to eat black beans long before Christopher Columbus came to America.

Black beans, coriander, sour orange and seasoning
There are countless ways of cooking it, and each and every cook has a way of his own. People would rather like fresh beans so it would dye the broth good enough. Black beans are cooked timely till they curdle into a broth. Spanish Islanders taught us to smash the beans to squeeze substance out of them. Seasoning also varies from adding coriander instead of bay leaf to pouring dry orange instead of dry wine. Some people also like pouring some red wine. As far as cooking styles are concerned, Menocal is one of the most popular ones; it takes tomato-based seasoning. Ricardo style requires mussels. The Valdés Fauly style includes, aside from dry wine and refined sugar, a few prickled bonnet peppers.
Cuban Stew

Don Fernando Ortiz, a great master of Cuban culture, made up a much deeper and even more poetic definition in a Cuban magazine back in 1940, in an article entitled Human Factor within the Cuban Nationality, when he wrote: “Cuba is a stew in itself... The mere image of a Cuban stew stands readily for the formation of the Cuban people. Let’s follow the metaphor; above all, a pot with no lid on it. That’s Cuba the island, the pot simmering in the tropical fires.”Cuba’s national dish is called Cuban stew, made up of root vegetables, vegetables, several kinds of meat cooked together and seasoned to taste differently. This ingredient diversity is what makes it so unique.

The most commonly used ingredients are: cassava, taro or malanga, sweet potato, potato, both unripe and ripe plantains, maize, and slices of dry and salted meat.
Cuban Stew

Don Fernando Ortiz, a great master of Cuban culture, made up a much deeper and even more poetic definition in a Cuban magazine back in 1940, in an article entitled Human Factor within the Cuban Nationality, when he wrote: “Cuba is a stew in itself... The mere image of a Cuban stew stands readily for the formation of the Cuban people. Let’s follow the metaphor; above all, a pot with no lid on it. That’s Cuba the island, the pot simmering in the tropical fires.”, Cuba’s national dish is called Cuban stew, made up of root vegetables, vegetables, several kinds of meat cooked together and seasoned to taste differently. This ingredient diversity is what makes it so unique.,

The most commonly used ingredients are: cassava, taro or malanga, sweet potato, potato, both unripe and ripe plantains, maize, and slices of dry and salted meat.