Cuba forms part of the East Caribbean Islands. Cuba’s history has been formed by a wonderful tapestry of cultures. The various cultures have been blended over time and are all jointly responsible for the unique and delicious cuisine of this island nation. The cooking styles of the original inhabitants of Cuba have been added to by Spanish invaders, with strong influences of the Moors. African slaves and French nationals escaping to the island from civil unrest in Haiti also played major roles in the influences affecting Cuba’s present day culinary delights.

With the combination of these different influences, Cuba slowly developed its own distinct flavors and cooking styles. The basics of Cuban cuisine still maintain a strong link to an informal peasant style of food preparation, which relies not on recipes and exact measurements, but rather oral tradition and visual estimations. This type of cuisine is usually simple and nourishing and relies on simmering slowly rather than complicated cooking recipes and techniques. Cuba is an island, so it is fitting that most traditional dishes involve seafood. These dishes are cooked using simple methods and rely on spices to bring out the natural flavors of the ingredients.

Oregano, garlic, bay or laurel leaves and cumin are the main flavor enhanced used in Cuba. Another popular ingredient is sofrito which is often used to enhance the natural flavors in a large number of dishes that are meat, bean or tomato based. Sofrito is a Spanish influence and usually consists of onion, green peppers, black pepper, garlic and oregano. These core ingredients form an aromatic and delicious combination when prepared by frying in olive oil until they are soft and translucent.

The vegetables used in traditional Cuban cooking contradict its native and African influences. Boniato, yucca and malanga are originally from South America, but are none the less wholesome, fibrous vegetables full of vitamins and minerals and are used widely. They are usually simmered with other lighter vegetables and dressed with a little olive oil and raw onion. Vegetable dishes are usually quite rustic and fit in with the general theme of Cuban cooking.

Meat dishes are traditionally marinated using tropical flavors consisting of lime juice and or a local sour orange base in combination with a variety of spices or sofrito. Again, gentle simmering is the main cooking method for meat dishes. Cubans are also fond of roasted meat. Meat dishes can be served with rice or another Cuban specialty, black beans.

Cuba’s favorite dessert is definitely a simple flan. Baked turnovers are also strongly represented in Cuban cooking and the fillings of these treats can be anything from spiced meat to a unique Cuban special blend of guava paste and creamed cheese.

Cuban cooking traditions enhance the natural flavors of each ingredient used in a dish. The subtle use of spices and the simple cooking techniques make healthy foods taste delicious. A true Cuban dining experience is a party for your taste buds as well as an insight into the major cultures and influences that have helped shape Cuban cuisine into the delight that we enjoy today.