Page 268 - (DK Eyewitness) Travel Guide - Cuba

266  TR A VELLERS ’ NEEDS

The Flavours of Cuba

Cuba’s mercados agropecuarios (farmers’ markets) are a cornucopia
of fruits and vegetables fresh from the fields. Tomatoes,
cucumbers and squash are staples, along with ripe plátanos,
the humble yet ubiquitous plantain (a relative of the banana).
Exotic fruits enliven stalls with their distinctive bouquets and
hues. Poultry run around freely until ready for the pot, while
home-fed pigs provide pork – the main meat. The government
maintains a monopoly on the sale of beef, prawns and lobster, Guava paste and white cheese
making them hard to find outside the state-run restaurants.

produce such as calabaza (a flavoured with peppers, onion,
squash), yucca (cassava) and oregano and cumin, criolla
maize (sweetcorn), tomatoes, dishes are usually served with
potatoes and bell peppers are boiled potatoes or other root
combined with pumpkin and vegetables (viandas). Simple
cabbage introduced by the salads vary according to the
Spanish. African vege tables time of year: in winter they
include malanga (a root vege- might well feature lettuce,
table with a delicate flavour), tomatoes, white cabbage
plátano vianda (a variety of and, at times, beets; in the
plantain that is eaten cooked) summer they may include
and quimbombó – okra, often green beans, carrots,
called ladies’ fingers. Typically cucumber and avocado.
A young Cuban farmer displays his harvest Custard apple Plantains Limes Watermelon Pineapple
of plantains Mango
Comida Criolla
Traditional Cuban comida
criolla (creole cuisine) is the
main cuisine, based mainly
on the frying pan and using
simple ingredients, with little
regional variation – not least
due to national shortages
of everything. It is a melding
of Spanish, African and Papaya
indigenous, Pre-Columbian
Indian influences. Local Some of the tropical fruits that add flavour and colour to Cuban cuisine
Cuban Dishes and Specialities
Cuba’s zesty cultural mix has produced some superb
national dishes, such as aromatic ropa vieja. Pork (cerdo)
is a Cuban favourite, especially smoked loin
(loma ahumado) roasted on a spit. The main
accompaniment is white rice with black beans
(frijoles), often cooked together to form moros y
cristianos, known as congrí or congrí oriental
when the beans are red. Another common
accompaniment is fried plantains, which are
sometimes mashed and re-fried in patties
Black beans (tostones). Rice dishes, and even succulent roast
chicken cooked in orange sauce, are often enlivened Filete de pescado grillé may
with mojo, a zesty sauce of garlic, oil and bitter orange. Main be any grilled fillet of white fish,
meals are usually followed by a fruit plate, or a relatively simple here served with tostones and
dessert such as flan or a fruit preserve served with cheese. white cabbage salad.

266-267_EW_Cuba.indd 266 14/02/17 11:37 am