The cuisine is a method of cooking that is typified by distinctive techniques, ingredients as well as well dishes and it is associated with a particular culture or geographical location of a country (Institutes, 2008). In fact, it is determined by the availability of ingredients, which could be locally available or obtained through trade. Another factor that influences cuisine is the religious food laws (Institutes, 2008). In this view, it is usually essential to evaluate all the factors that affect it. Thus, this paper focuses on discussing cuisine in Cuba paying attention to its location and cultures that influence it in addition to the practical and social rituals associated with it. Besides, it examines the ingredients, seasoning, cooking procedures and styles that are credited to Cuba.
It is vital to state that Cuban Republic is comprised of a large island and many small ones and it is situated in the Caribbean Sea (Fory, 2015). It is approximated that it lies one hundred and sixty kilometres south of Florida. In fact, it is the largest state in the Caribbean and covers approximately 110,860 km2 as fory (2015) notes. It is characterized by bays, reefs, keys, and islets, whereby there are long stretches of lowlands and swamps on the southern coast. Additionally, it is flat, and some parts are hilly and the eastern Cuba has Sierra Maestra Mountains, with the highest peak being Pico Real del Turquino (Fory, 2015). The largest river is the Cauto. Cuba’s climate is semitropical except in mountainous regions. The geographical location of Cuba influences cuisine because climate determines the means of livelihood. Evidently, the country’s climate favors plant and animal life. Trading activities are also influenced by the location of a country.
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The historical cultures that influence Cuban cuisine trace its origin to the discovery of Cuba in 1492, which was honored to Spain (Alfonso, 2012). The Spanish mistreated and exploited the native inhabitants, making them extinct. As a result, black slaves from Africa were imported to work in mines and plantation. Thus, the Spanish and African cultures are the foundation of Cuban cuisine (Alfonso, 2012). Notably, the Spanish brought citrus fruits, for example, oranges, lemons, rice, and vegetables. Moreover, they grew sugarcane, which is the principal Cuban crop (Alfonso, 2012). Surprisingly, the African slaves did not bring items to Cuba, but they managed to introduce their culture. Interestingly, they developed a taste for fruits and vegetables.
For instance, maize, okra, and cassava became their favorite foods (Alfonso, 2012). The two cultures joined and created many famous dishes, such as rice, and beans commonly referred to as arroz congri and fried fruits called tostones (Alfonso, 2012). It is important to underscore that the Cuban cuisine experienced a drastic change after the Cuban revolution in 1959 (Alfonso, 2012). Fidel Castro overthrew the government, something that led to the fleeing of the Cuban people who were against the leader. Chefs and restaurant owners were among those who left, leading to numerous food shortages and low-quality food. Besides, there were trade restrictions that imposed on Cuba (Alfonso, 2012). This implies that there are improved living conditions as well as a decrease in food shortage.
Concerning the practical and social rituals associated with the cuisine in Cuba, there are many customs that guide their eating styles. Tapas, which refers to traveling from bar to bar and sharing plates of bars’ specialties among friends, is a common practice (Jiménez, 2012). This is for the reason that Spaniards embrace the art of snacking. Sobremesa is a social ritual that is concerned with having a conversation after a meal. The Spaniards stay after the last bite and share drinks. Siesta is another practical, and social ritual associated with cuisine is Cuba (Jiménez, 2012).
This entails resting after the midday meal, especially by farm workers before they return to work at the author states. It is interesting to learn that even business and stores are shut down for almost two hours (Jiménez, 2012). Wine is taken alongside meals and restaurants are expected to include it in the menu. Evidently, Spaniards have three meals a day, which consist of breakfast, lunch and supper. In fact, their breakfast is comprised of coffee and pastry. However, the traditional meal constitutes famous churros, which drunk in hot chocolate. The lunch is eaten between two and four in the afternoon, and it is larger than the dinner meal (Jiménez, 2012). It is made up of many courses in which the first is lighter than other two. Dinner consists of salad and it is usually taken late, especially on weekends (Jiménez, 2012).
Cuba’s staple food is comprised of black beans and rice. When preparing the meal, the ingredients include two cups canned black beans, one diced onion, three crushed garlic cloves, three teaspoons cumin ground, and a half green pepper, which chopped. Olive oil for frying, two cups of chicken broth, a cup of long-grain white rice, and three tablespoon tomato paste are also required. Nevertheless, salt and pepper is added to taste (Sheringham & Brightwell, 2012).
The first procedure of cooking involves draining water from canned beans and setting them aside. The next step is sauteing the onion, garlic and green pepper in the olive oil until they become tender using a large covered cooking pot. Third, add tomato paste, black beans, cumin, and chicken broth. Adding rice, covering, and cooking over low heat while occasionally stirring until rice is fully cooked take place in the fourth step. This should take about thirty minutes. The last step involves adding salt and pepper to taste. It is crucial to state that this should be used to serve four to six people. Serving is done by placing the rice as a side dish, whereby drizzling a little olive over the individual servings and garnishing with parsley is done (Sheringham & Brightwell, 2012).
Thus, the cuisine is influenced by many factors, and each of them is what leads to differences evident in various cultures. There are different methods of preparing similar dishes in diverse cultures, which are brought about by the historic cultures, geographical locations, and social factors in a country.
