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Cuban cuisine. Cuban cuisine is largely based on Spanish cuisine with influence from Taino, African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, Taino and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of several different cultural influences.
Traditional Cuban food is, as most cultural aspects of this country, a syncretism of Spanish, African and Caribbean cuisines, with a small but noteworthy Chinese influence. The most popular foods are black beans, rice, and meat. [citation needed]
Afro-Cubans (Spanish: Afrocubano) or Black Cubans are Cubans of full or partial sub-Saharan African ancestry. The term Afro-Cuban can also refer to historical or cultural elements in Cuba associated with this community, and the combining of native African and other cultural elements found in Cuban society, such as race, religion, music, language, the arts and class culture.
In Cuban culture, food is at the center of many celebrations and everyday life. If you're heading to Cuba or to a Cuban restaurant, here's my rundown on what you should try. 1.
Santería. A group of Santería practitioners performing the Cajón de Muertos ceremony in Havana in 2011. Santería (Spanish pronunciation: [santeˈɾi.a]), also known as Regla de Ocha, Regla Lucumí, or Lucumí, is an Afro-Caribbean religion that developed in Cuba during the late 19th century. It arose amid a process of syncretism between the ...
Fufu (or fufuo, foofoo, foufou / ˈ f u ˌ f u / foo-foo listen ⓘ) is a pounded meal found in West African cuisine. [1] [2] It is a Twi word that originates from the Akans in Ghana.The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon ...
Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize -based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre).
Guinea fowl is a traditional Puerto Rican dish that can be prepared as a fricassee in lemon zest, sofrito, wine, raisins, olives, and other ingredients. Roasted and marinated traditionally in adobo, orégano brujo, sazón, citrus, and vinegar and often stiffed with mofongo or arroz junto (rice, beans, and pork).