Tag: cuban food

Culinary sayings

Culinary sayings

Proverbs are the synthesized expression of a thought and are used in daily activities, forming part of our language. There are some that are millennial and others very typical of countries and regions. Some have universal size. Also known as sayings, they are used as…

Mata Hambre Oriental

Mata Hambre Oriental

This is a classic from eastern Cuba, brought by tradition makes use of products clearly Cuban and common in the country’s fields.

Lemon hulls with white cheese

Lemon hulls with white cheese

Description

This sweet Lemon hulls with white cheese was prepared by my grandmother with grapefruits, she do it very tasty, like no one, her secret was the boil of 3 times of the helmets, so do not skip it!

 

Ingredients

  • 184g Lemon
  • 280g Sugar
  • 1 Cinnamon stick
  • White Cheese

 

How to prepare

Select and peel the lemons, remove the crust and cut in half. Have ready the cinnamon and the sugar. Boil the lemon to remove the skins, wash well, boil 3 times changing the water to soften the crust. Drain well.

With cinnamon and sugar make a syrup, mix the lemon hulls with the syrup and let cook until the desired point, let cool and store in the refrigerator.

To present when serving with slices of White Cheese.

Guava helmets in syrup

Guava helmets in syrup

A tropical Creole delicacy, known by all Cubans and extremely easy to prepare, is part of the country’s sweet tradition. The “Casquitos de guayaba”.

Creole Ajiaco

Creole Ajiaco

The ajiaco is a Cuban dish that has a very strong broth with meats and tubers, the broth is little in each serving served due to the large number of cuts of tubers and floating meats.

Cuban hash

Cuban hash

Description

Cuban hash, although the recipe that is presented is with beef meat the mincemeat may vary the type according to the economy of the moment.

It also has innumerable variants, but is known by all.

 

Ingredients

  • 600g Beef
  • 348g Sofrito Criollo
  • 80ml Oil
  • 40ml Dry Wine
  • 60g bell pepper
  • 40g petit pois (precooked chickpea)
  • 4g Parsley
  • Ground black pepper to taste
  • Mature platanos (Garnish)
  • Salt to taste

 

How prepare a Cuban hash

Clean the meat, grind with the medium blade of the machine, season with pepper and salt.

Sauté in a frying pan with hot oil, until the meat shatters, add the wine and reduce, add the Creole sauce and leave to cook for 5 minutes.

To complete the dish, it is recommended to prepare rice and fry ripe plantains in flakes. Place the hash on top of the rice and the petit pois on top of the hash.

 

Chilindrón de Carnero

Chilindrón de Carnero

Meat of mutton cut into pieces in a delicious sauce? How can we not like it?

Bread pudding

Bread pudding

Bread pudding is also known as bread cake or bread pudding in some countries of Central and South America. With this traditional recipe we will teach you how to use that old bread you have at home. Ingrediendts 1/2 pound of old bread 2 cups…

Cuban coffee

Cuban coffee

And finally, a Cuban coffee … a little coffee cup, a good cigar, plus a small glass of liquor, aged rum or cognac … and to talk over the dinner table.

Of all this, the only thing that is done at home is coffee, which traditionally accompanies us since dawn. For any Cuban, it is indispensable and irreplaceable symbol of hospitality a cup (generally small) of coffee, which today is usually expressed in espresso coffee machines, but if you prefer it truly Creole, here is the recipe:

First, get a cloth sieve in the form of a funnel white, of course, it later loses that color. Before starting to use it, boil it a couple of times in coffee grounds so that the first coffee does not taste like a cloth.

Second: Look for a lectern or “steep”, which can be made of wood or aluminum, to hold the strainer, and place a small jug under it.

 

THE CUBAN COFFEE RECIPE

Only the first time:

For each cup of coffee you want, boil:
1 cup of water (about ¼ cup or 2 ounces)
1 teaspoon of brown sugar
When it begins to boil, pour it (for each cup of water) – 2 tablespoons of coffee, stir it. Leave it on the candle until it starts to rise again. Strain it If necessary, heat it in a water bath.

 

From Later On

… And then, every time you go making coffee:
Boil the previous coffee grounds with water first. Use that water to make the new coffee: For each cup of coffee that you want to make, boil 1 cup of water from the coffee grounds (approximately ¼ cup or 2 ounces) and ¾ tablespoon of brown sugar. Do it in the same way before, but use only one teaspoon of coffee for each cup.
With this method you save 50% coffee every time you strain it. And if the cups are not very large, you can get 3 servings with only double the measures

Cafiroleta

Cafiroleta

This dessert, very similar to the Cuban boniatillo, originated in the area of Camaguey, Cuba.