Floridita Travel

Cuban food is infused with a number of influences – mainly Caribbean, African and Spanish. There are also Chinese, French, Portuguese and Arabic culinary influences.

Contrary to what a lot of people assume, Cuban food is really not that spicy. However, in no way does it leave it at a disadvantage as it’s just as characteristic, flavoursome and varied.

The sheer range of delicious Cuban foods can’t possibly be covered in one post. However, below is a list of some common dishes:

1. Sofrito…

Now, sofrito isn’t a dish in itself, but is worth a quick mention as it’s a base that’s used in many Cuban dishes (rice, stew, beans, etc). It contains onions, garlic, green peppers, dried pepper, oregano and olive oil all simmered down to a paste, then stored and used when needed. Some also tend to add tomatoes, bay leaves and cumin to their sofrito. It all boils down to preference.

(p.s.: the word ‘sofrito’ is Spanish meaning ‘well-cooked fragrant sauce’)

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2. Ajiaco Cubano…

Ajiaco Cubano (or Ajiaco Criollo) is a hearty combination of meat, vegetables and garlic all stewed/ souped together in mouth-watering harmony. The meats commonly used in this thick delicious soup are pork, chicken and beef, mostly pork. Vegetables used include sweet potatoes, plantains (which look like massive bananas but aren’t), corn, pumpkin, taro root and yucca root (both are tuber vegetables – taro root is also called ‘eddo’ or ‘dasheen’, and yucca root’s commonly called ‘cassava’).

Because Ajiaco’s quite filling, all that’s usually needed when eating it (and going ‘mmmmm’) is a side helping of bread.

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3. Fufu de platano…

Originally an African recipe, Fufu de platano (or Fufu) is made from plantains that are boiled in their skins. Green or ripe (yellow) plantains are used. The riper the skin of a plantain is, the sweeter it is.

Once the plantain is cooked, the skin’s removed and the yellow flesh is mashed until it thickens into a paste. Sofrito is added along with pieces of pork. Some also add chicken or beef stock.

Fufu de platano is usually served with a side dish of bread or rice and fresh salad.

(p.s.: fried plantain is also another common favourite. They are sliced and fried on both sides in vegetable oil until golden. Can be eaten on its own or as a side dish.)

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4) Yuca con mojo…

If it’s the holidays, then you’ll most likely smell the strong fragrance of yuca con mojo. The main ingredient is the yucca root (cassava); but it’s nowhere near complete without its partner-in-crime, mojo, which is poured over the cooked yucca. Mojo is a combination of olive oil, fresh onions, crushed garlic cloves, cumin, salt and lemon juice and is quite literally what gives the yucca its mojo (so-to-speak!). Lime juice or sour orange can be used instead of lemon juice.

Nothing goes to waste. If there are any leftovers from this dish, it can be fried to make a really fragrant version of home-made fries.

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5) Beans and Rice…

Beans and rice is a popular staple dish. However, it’s prepared differently depending on the area. For instance, in the eastern part, white rice is cooked with red kidney beans and sofrito to create a dish called ‘arroz congri oriental’. In other areas, black beans are used instead – a dish known as Moros y Cristianos (Moors and Christians). It’s called that to illustrate the Moors’ (black beans) and Christians’ (white rice) historical influence on Cuban cuisine.

This dish tastes great on its own (maybe with a small side salad) or as a side helping to a main dish.

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6) Flan …

We can’t NOT talk about dessert, can we?!

Walk into almost any Cuban restaurant and it won’t take you long to find flan on the menu. Lots of bakeries are also awash with the rich yummy thick custardy stuff!  Served warm or cold with caramel syrup, it’s great as it is – however, if you want to up the ‘treat-myself’ factor, it’s an absolute super-extra cloud of heaven when eaten ‘con coco rallado’-style (coconut shreds – sweetened).

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7) Arroz con Leche…

Can’t face the world? Then have a nice bowl of arroz con leche! It’s the epitome of comfort food!

Arroz con leche means ‘rice with milk’ in Spanish and is like rice pudding but richer. Rice, milk, sugar, salt, a cinnamon stick, vanilla extract and lemon/lime or orange zest are combined to create this ludicrously-delicious pudding. Some choose to add raisins as well.

The finished product is then dusted over with ground cinnamon (and sometimes nutmeg).

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