Artifact #3: Comida de Cuba

Comida de Cuba 

In Latin, Spanish, and Hispanic cultures, food is very important. It goes beyond simple nourishment to become a means of expression, custom, and community. These areas have rich, varied, and historically rich food. Cuisine and the act of making dishes helps latinos feel more connected to their identity, cultural heritage, and roots. Since eating with family is important in Latino culture, food unites families. As a result, food fosters a sense of community by highlighting the value of family.

In Cuba the history of its food is intriguing. Due to the history of the various settlers, the island's location, and the region's tropical environment all directly contributed to the development of the cuisine culture. 

Spanish cuisine played a significant influence in Cuban cuisine since it was the first and final Spanish colony in the Caribbean. Spanish, African, Caribbean, and indigenous Taino dishes are all combined to create Cuban cuisine. Havana was a major trading port during the Spanish colonial era, and invaders from Spain went through the city before continuing on to other towns and islands. Cattle and pigs introduced by the Spanish were used in the dishes. Since many of the colonists came from southern Spain, Andalucia is where many Cuban cuisine originated.

Cuban Food Staples 

Cuba's environment makes it possible to mix tropical fruits and root vegetables (such as yucca, malanga, potatoes, and bonitos) into a variety of cuisines. Seafood is used in many recipes because it is easily found on the island. Rice, plantains, and bananas are among more common starchy meals. Green plantains are flattened and fried to make tostones, an African-inspired meal that dates back to the island's enslavement era.

Since China introduced rice to the world first, they have had a huge influence. One of the most important basic foods in all of Latin America, not just in Cuba, is rice. Since rice was not indigenous to either Spain or Cuba, it was truly regarded as rare for a long time. 

You may be familiar with moros y cristianos, which is rice mixed with black beans, and pollo en salsa, which is chicken with sauce. In addition, a tortilla in Cuba is not related to a tortilla in Mexico; rather, it is a straightforward egg omelet, just like it is in Spain. Also adoring pizza is Cuba. A few of the most popular toppings are onion, chorizo, and ham. Another contribution made by Chinese immigrants to Cuban cuisine is la caja china, or "the Chinese box." The idea for this device came from Cubans observing Chinese laborers in Chinatown, Havana, preparing their food in improvised wooden boxes heated from above by flames. The classic lechón asado (slow-roasted pork), made possible by this effective process, was left soft and tender, solidifying the usage of la caja china as a must at important Cuban festivities.

Breakfast meal (desayuno)

• A standard Cuba Casa breakfast consists of the following items: bread, butter, jam, or honey; occasionally, cheese and ham; coffee, tea, and juice

•  Fresh tropical fruits such as mango, fruta bomba (papaya), and pineapple

•  Eggs

Lunch and Dinner (Cena y Comida)

• Arroz y frijoles: a mildly spiced black bean soup served over white rice

• Fish, poultry, or pork (sometimes with lobster or prawns)

• Quimbombo (plantain, tomato, and white wine cooked okra)

• Arroz congrí, which is similar to rice and peas in Jamaica but typically made with black beans

• Pulses, like chickpeas or lentils, or black beans

• The national cuisine of Cuba is called ropa vieja, which translates to "old clothes" since the beef is shredded and combined with a thick tomato sauce. Cubans also like their lamb and hog variations of this recipe because beef is not widely available there.

• Crispy plantain

• Salted malanga crisps

• Yucca, either boiled or fried, dressed with oil and garlic

•  Fresh salad (green beans, tomatoes, cucumbers, and cabbage are typical)

• Chicken, pork, meat, fish, or lamb

• Pasta

•   Pizza

•  Lechón asado (slow-cooked pig baked in an oven or over a fire) 

•  Langosta enchilada (fresh lobster in a mildly spicy sofrito)

• Patty

Postres y Dulces: Dessert and Sweets.

• Flan (a delectable, creamy custard that resembles creme brulee) 

• Guava jam paired with gouda cheese slices 

•  Ice cream

The reason I chose this artifact is because food brings the family together. In my culture growing up, we at least ate dinner together as a family. Sometimes every meal.  During these times this is when discussions about our days, our lives and family bonding would occur. Food nurtures the stomach and good food nurtures the soul as well. I love food and Spanish culture is full of delicious cuisines that would make anyones stomach happy.

Citations 

Rodriguez, Hector. “History and Staples of Cuban Cuisine.” The Spruce Eats, The Spruce Eats, 24 Nov. 2020, www.thespruceeats.com/cuban-food-profile-2137859.

Vick, Written bySerafina, et al. “A Guide to Eating in Cuba.” Cubania Travel, 12 May 2023, cubaniatravel.com/stories/eating-cuba-cubas-culinary-culture/#:~:text=Cuban%20food%20is%20a%20reflection,loads%20of%20garlic%20and%20pork.