Cuban Cuisine, The Ideal Mixing Of Spanish, African & Caribbean Cuisines.

“The Cuban Cuisine is the result of the mixing of Spanish, aboriginal, African and Caribbean cuisines. The most characteristic feature of Cuban cuisine is this mixture where the tomato sauce with few sautéed spices or Cuban sauce stands over the rest of the ingredients.

The aboriginal cuisine still remains among Cubans. Columbus and his sailors, for the first time tasted corn, cassava, peanuts, sweet potatoes, pumpkins, peppers, “yautí” (a kind of wild malanga) and other gifts of the flora, in Cuba. Here they ate hutia (a kind of rodent) and knew of new fruits such as custard apples, soursops, pineapples, star apples, mammees, anonas, icaco plums, guavas, cashews, etc. Part of the aboriginal people’s legacy is the cassava bread and the “ajiaco”.”

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