Cuban Traditional Cuisine - Other Influences

Article Index Cuban Traditional Cuisine Aborigen Legacy African Influence Spain Influence Other Influences All Pages Page 5 of 5 Other Influences From the Asian food we also received some of their secrets. In the mid-nineteenth century, a big number of Chinese workers came to the island, to carry out agricultural, commercial and domestic jobs. They settled down in communities after finishing their terms of employment and unveiled many of its traditions, including culinary ones. Nowadays, there are many Cubans who like the desserts and the Chinese food in general. We also received the influence of the Caribbean; for example although the congrí is Cuban, the term comes from Haiti, where the red beans are known as kongo and the rice as “riz” (like in French). The congrí is not equivalent of Moors and Christians, as usually said, the last one is made from black beans. In short, at the beginning Cuban cuisine was widely influenced by Aborigines, African and Spanish ones and to a lesser extent by Chinese, American, French, Italian and Mexican ones, which can be perceived in some regions of the country. All over the years, the Cuban cuisine has continued changing and adapting to the circumstances of each historical moment. It’s already spoken of the New Cuban Cuisine (Nouvelle Cuisine Cubaine in French), which applies and recreates new trends prevailing at the international level, but never forget our roots, character and cuban spirit, which is what makes it authentic and unique in the world. << Prev - Next