Muffins recipes

National dish of Cuba

flag of Cuba

  • Independence: 1. 1. 1959
  • Capital: Havana
  • Official language: Spanish
  • Population: 11 163 934
  • Area: 109 884 km2
  • International code: CU
  • Currency: Cuban peso (CUP)
map of Cuba

Platillo Moros y Cristianos

Ingredients:

  • 1 1/2 cups black beans, dried
  • 1/4 cup olive oil for sautéing
  • 2 1/2 cups onion, diced
  • 2 1/2 cups green pepper, seeded and diced
  • 4 cloves garlic, crushed and chopped
  • 3 teaspoons cumin, ground
  • 1 teaspoon oregano
  • 1 bay leaf
  • 3 tablespoons white vinegar
  • 2 tablespoons tomato paste
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 1/2 cups chicken stock
  • 3 cups long grain white rice
Platillo Moros y Cristianos is national food (dish) of Cuba

Instructions:

Cover the dry beans with about four cups water in a two-quart saucepan. DON'T add any salt yet! Bring to a boil, and boil for three minutes. Remove from the heat and let it stand, covered for one hour. Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 40 to 50 minutes. Drain. Rinse the rice with cold water until the water runs clear. Use a large, eight-quart covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently. Add the chicken stock and the rinsed rice. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes – until the rice is fully cooked. Finally, adjust the seasonings by adding salt and pepper to taste. Remove the bay leaf. Serve Hot. For an added treat: Drizzle some olive oil (don't be stingy!) over the rice in the pot, and fluff cooked rice gently with a fork. If plating the rice as a side dish, drizzle a little olive oil over individual servings and garnish with some parsley or cilantro.

Info:

Cuban cuisine is a fusion of Spanish and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish cooking, with some Caribbean influence in spice and flavor. Now food rationing, which has been the norm in Cuba for the last four decades, restricts the common availability of these dishes. Traditional Cuban meal would not be served in courses; rather all food items would be served at the same time. The typical meal could consist of plantains, black beans and rice, ropa vieja (shredded beef), Cuban bread, pork with onions, and tropical fruits. Black beans and rice, referred to as Platillo Moros y Cristianos (or moros for short), and plantains are staples of the Cuban diet. Many of the meat dishes are cooked slowly with light sauces. Garlic, cumin, oregano and bay leaves are the dominant spices.

 
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