CUBAN CUISINE

The Cuban cuisine had the same genesis that culture: it has been integrated by contributions of Spain and other regions. The poor table was conformed, partly, by the Canaries. They left the chickpeas that the islanders ate with corn, and Mojo, a very important dressing for most of Cuban plates where the viands are included.

From Africa came the forced habit of the slaves of eating corn flour, tender or dry, and in tamale. Even the Chinese brought, more than 150 years ago, their culinary ideas. That is why we also have the fried rice, plate combined with multiple meats and vegetables.

In favour of the Cuban culinary art is necessary to admit the creativity of the cookers. A traveller of the XIX century, the North American Luisa Mathilde Woodruff, wrote that she saw in Cuba already known plates, and she found out, when she tasted them, that those plates were different in a way. Due to that capacity the Cuban cuisine stands out in the revenues that the country receives from tourism.

A spirit of renovation and variety is perceived in the Cuban recipes. The ability to combine traditional plates with new tastes has propitiated the invention of new plates.

BLACK BEANS RICE CUBAN STYLE

1 1/2 c. black beans4 slices bacon1/2 clove garlic, crushed1 onion, chopped1 tsp. chili powderSaltCayenne pepper2 c. boiled rice

Wash beans; cover with 5 cups water and soak overnight. Drain water off beans. Cover beans with fresh water and boil gently until tender, drain. Add bacon, garlic and onion. Season with chili powder, salt and cayenne to taste.

Add enough water to cover beans and simmer slowly until it makes thick sauce. Pour over cooked warm rice.