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.