This page to discover Cuba

Sopa de frijol negro

Ingredients
500g dry black (or red) beans (or canned) 400g canned crushed tomatoes + 4 fresh tomatoes, diced 2.5 liters of water with 2 or 3 cubes of chicken or vegetable stock 1kg of ham on the bone, diced 2 large brown onions, finely chopped 2 red peppers, finely chopped 60 ml olive oil 6 cloves garlic, crushed 1-2 Tbsp ground cumin and dried oregano 1 Tbsp C dried chili flakes lime juice fresh coriander salt and black pepper
Preparation
Soak the beans overnight in water (at least 24 hours), then drain, rinse and drain again. (WARNING: they may take a long time to cook, remain a little firm or even hard. Heat the oil in a large pot and brown the onions, peppers and garlic for a few minutes. Add the cumin and chilli, then the beans, ham, tomatoes with their juice, water, oregano and pepper Bring to the boil and simmer for about 2 hours, uncovered, stirring occasionally. Salt if needed.

Sopa fria de aguacate

Ingredients
1 avocado 1 cucumber 4 shallots 1 clove of garlic 1 tablespoon olive oil 1 l vegetable stock 12 cl cream 4 tablespoons sour cream 2 tablespoons chopped coriander salt and pepper
Preparation
Peel and seed the cucumber then cut it into pieces. Peel and finely chop the shallots and garlic then brown them in the oil. Cut the avocado in half, remove the pit and mash the flesh. Add to the rest without waiting. Let simmer for 20 minutes over low heat. Mix the soup and add the cream. pepper and salt. Leave to cool and serve with sour cream and chopped coriander.

Frituras de maíz

Ingredients
500 g of fresh corn kernels. 2 eggs. 5 tbsp of sugar. 3 pinches of salt. 1/2 teaspoon of anise. Oil.
Preparation
Crush the corn kernels or pass them through a vegetable mill with a large grid, a little mixer can also do the trick Mix the corn with the anise, the beaten eggs, the salt and the sugar Fry the pancakes in the oil of a saucepan Turn them over to brown them Serve hot

Ensalada de tallarines de zanahoria

Ingredients
4 carrots 2 courgettes 1 clove of garlic 30 g pine nuts 6 tablespoons 30 g grated parmesan cheese 5 tablespoons oil salt and pepper
Preparation
mix with the garlic, the pine nuts, the cheese and the oil. Cut the vegetable patch into strips with a paring knife. Steam them al dente. Put them in a salad bowl and gently incorporate the basil preparation. Serve immediately

Ensalada verde con palmitos

Ingredients
1 cucumber 1 lettuce 1 can of hearts of palm 1 bunch of watercress 250 g mange-tout 2 tbsp oil juice of 2 lemons pepper and salt Preparation Cook the mange-tout in a pan of
Preparation
Rinse the watercress and lettuce and drain them. Cut the cucumber in half, seed it and dice it. Cut the hearts of palm into strips. Combine oil and lemon; pepper and salt. Arrange all the vegetables on a platter. Sprinkle with pacifier just before serving.

Arroz con pollo

Ingredients
2 chickens. 4 cloves of garlic. 1 sour orange. 1/3 cup oil. 1 green pepper. 1 onion. 1 large peeled tomato. 2 cans of Spanish peppers. 1 can of peas. 1 can of asparagus tips. salt pepper. 2 bay leaves. ¼ glass of dry white wine. 3 cups of chicken broth. 1 cup beer at room temperature. 1/2 tsp Tabasco. 1/2 tsp nutmeg. 1 tsp of cumin. 1 tsp of Spanish pepper. 1 kg of rice. saffron. 1 egg and parsley for garnish.
Preparation
Soak the saffron in a quarter cup of mulled wine for 30 minutes Cut the chickens into 4 and coat the pieces with a mixture of pressed garlic and orange juice Fry the chicken pieces in the oil until until they are golden brown Arrange them on a tray Put the sliced ​​onions, the cut peppers and the juice from the can of peppers in the casserole dish When the onions become transparent, add the garlic and the tomato Leave to simmer over heat soft 5 min Add the bay leaf, the Tabasco, the nutmeg and the cumin, 1 cup of chicken broth and the beer to finish. Mix well and bring to the boil Put the chicken pieces back in the casserole Let simmer for 15 to 20 minutes until the chicken is well cooked Finally pour everything,with the rice and the 2 cups of chicken broth you have left, in a dish that can go in the oven Bring to the boil Then leave to simmer for another 15 to 20 minutes at 160° 5 minutes before the end of cooking, remove the lid from the dish Arrange the asparagus in the dish Place half a pepper Garnished with peas, in the center Sprinkle with the minced pepper Leave to simmer for another 5 minutes Decorate the dish with parsley and/or small pieces of hard-boiled eggHard eggHard egg

Besugo cubano

Ingredients
1 sea bream. 1 red pepper. 1 yellow pepper. 1 can of coconut milk or two coconuts. 1 chopped onion. 2 cloves garlic. 1 minced pepper. 3 tomatoes. Salt. A little olive oil.
Preparation
Peel the tomatoes by soaking them for a few seconds in boiling water and cut them into quarters. Fry the onion, garlic, chilli, peppers sliced ​​in the oil placed in a large pot. Add the tomatoes, coconut juice and salt. Cook covered over low heat for ten minutes. Season to taste. Place the fish cut into equal parts on the bed of vegetables to be cooked for a quarter of an hour, turning it gently during cooking. Arrange the fish in a dish with the vegetables before slicing it in front of the guests

Frijoles negros

Ingredients
1 package of 500 g of dried black beans, washed. 1 chopped onion. 1 red bell pepper, chopped. 1 green bell pepper, chopped. 2 bay leaves. 1 ½ teaspoons of paprika. 1 ½ teaspoons of cumin. 1 tablespoon of oregano. 2 green chillies, minced. 3 cloves of garlic. 4 tablespoons of balsamic vinegar. Salt and pepper from the mill.
Preparation
In a bowl, soak the beans in water overnight. Rinse the beans and pour them into a pot. Add the onion, peppers, bay leaves, paprika, cumin, oregano and chillies, then cover with water. Bring to a boil before lowering the heat, and simmer for 1 hour and a half. When the beans are tender, add the garlic and balsamic vinegar. Season and serve.

Picadillo cubano

Ingredients
2 potatoes. salt. 2 tablespoons of olive oil. 1 chopped onion. 1 minced green pepper. 2 crushed garlic cloves. 700g minced lean beef. 50cl of dry red wine. 400g of tomato sauce. 120g green olives stuffed with peppers, drained and chopped. 70g drained capers. 40g golden grapes. 1 teaspoon ground cumin. 1 teaspoon of dried oregano. Salt and pepper from the mill. 1 teaspoon of olive oil.
Preparation
Put the potatoes in a large saucepan and cover them with water. Salt. Bring to a boil then reduce heat to medium and cover. Simmer the potatoes over low heat until tender, about 20 minutes. Drain and reserve. Heat 2 tablespoons of olive oil over medium heat. Add onion, green pepper and garlic to hot oil and heat until vegetables are tender, about 5 minutes. Crumble the ground beef into the onion mixture, making sure to break the meat down into small pieces. Cook, stirring regularly, until beef is golden brown, 7 to 10 minutes. Remove as much fat as possible from the dish. Stir into ground beef mixture, red wine, tomato sauce, olives, capers, raisins, cumin, oregano, black pepper and salt. Bring to a boil, reduce the heat to medium-low and simmer until the wine has reduced significantly, 25 to 30 minutes. Peel the cooled potatoes and cut them into pieces. Heat a teaspoon of olive oil in a skillet over medium heat. Brown the potatoes in the hot oil for about 5 minutes, then stir them into the simmering beef mixture and cook for another 5 minutes Heat a teaspoon of olive oil in a skillet over medium heat. Brown the potatoes in the hot oil for about 5 minutes, then stir them into the simmering beef mixture and cook for another 5 minutes Heat a teaspoon of olive oil in a skillet over medium heat. Brown the potatoes in the hot oil for about 5 minutes, then stir them into the simmering beef mixture and cook for another 5 minutes

Lechon asado

Ingredients
45 cl of water. 1 squeezed lime. 1 sprig of fresh thyme. 8 seeds of black pepper. 1 minced garlic clove. Salt. 675g pork. 2 tablespoons of olive oil. 1 onion cut into julienne. 3 garlic cloves, peeled and minced. 1 squeezed lime. 1 handful of chopped fresh coriander.
Preparation
In a pot, pour the water, the juice of a lime, the thyme, the pepper seeds, the garlic and the salt. Bring to a boil, then add the pork and lower the gas (medium to low heat). Let simmer for 1 hour to 1 hour and a half, until the meat is very tender. If necessary, adjust the water level to keep the pig submerged. Turn off the gas and marinate the meat for another 30 minutes. Then remove it from the broth and chop it, removing the excess fat. Book. In a sauté pan, heat the olive oil over medium to low heat. Fry the crumbled pork in it until browned and lightly browned, about 5 minutes. Add the onion and garlic, then cook until the onion is just a little tender, about 10 minutes. Add the remaining lime juice, mix well and sprinkle with cilantro. Serve, it's ready!

Asado de cerdo

Ingredients
2 teaspoons of cumin seeds. 1/2 teaspoon whole peppercorns. 4 garlic cloves, minced. 2 teaspoons of salt. 1 teaspoon of oregano. 7.5 cl of orange juice. 4.5 cl of lime juice. 4.5 cl of lemon juice. 7.5 cl of dry sherry. 3 cl of olive oil. 1.75 kg to 2 kg of pork shoulder, prepared as a roast
Preparation
Heat a small, heavy-bottomed skillet over medium heat. Add the cumin seeds and pepper. Stir constantly for 2 min, until the seeds turn golden and their aroma develops. Let cool. Using a mortar, crush the seeds with the garlic, salt and oregano to obtain a pasty texture. You can also mix the Ingredients in a food processor. Transfer the mixture to a salad bowl and add the citrus juices, olive oil and sherry. Place the pork roast in a large resealable plastic bag. Pour the citrus marinade in and seal. Refrigerate for 12-24 hours, shaking the bag occasionally. Preheat the oven to 160C (Th. 3). Transfer the pork and marinade to a roasting pan and place in the oven. Roast for about 2h30, basting the meat several times with the juice, until the internal temperature reaches 63°C. You can add water to the dish if there is not enough liquid left. Transfer the roast to a cutting board and cover the meat with aluminum foil. Leave to rest for 15 minutes. Cut the meat before

Enchilada de langosta

Ingredients
1 medium lobster tail. Salt and Pepper to taste. Juice of 2 limes. 1 green pepper. 2 cloves garlic. 1 white onion. 1 ripe tomato. ½ tsp. red pepper soup. 120ml of olive oil. Drops of Tabasco sauce or a pinch of hot red pepper.
Preparation
Properly clean the lobster tail. Cut it into medium pieces. Marinate with salt, pepper and lemon juice. Prepare a sauce with a green chilli, garlic, onion, tomato and a red chilli, chop them all, and cook in the oil for 15 minutes. on slow fire. Put the lobster pieces in the oil until they turn slightly pink. Add the sauce and cook for about 8 min. Add a few drops of Tabasco sauce or a hot red pepper to taste. Serve hot.

Turrón de cacahuetes

Ingredients
250 g of peanuts. 125 g of honey. 125 g caster sugar. 0.5 dl of milk.
Preparation
Crush the peanuts Heat the milk in a saucepan with the honey and sugar for 2 minutes. Add the peanuts, stirring until a thick paste forms. Pour into a small mold Let cool overnight before serving...

Pastel de patata dulce

Ingredients
1 kg of sweet potatoes. ½ liter of milk. 1 vanilla pod. 4 eggs. 100g of sugar. 1 sachet of vanilla sugar. 150g of butter. 20 cl of rum. Currant jelly.
Preparation
Peel the potatoes and cook in boiling milk with the vanilla. Count about 20 minutes then reduce to puree Set aside Melt the butter Beat the eggs then add the melted butter, the powdered sugar, the sachet of vanilla sugar and the rum Mix Add the puree, mix Butter a dish and pour the Preparation Heat in a bain-marie for about 45 minutes (or in the oven at low temperature) Leave to cool During this time, melt the jelly over low heat To serve unmolded and covered with jelly

Mojito

Ingredients
3 teaspoons of powdered cane sugar. 1/2 lime. 1 branch of mint well supplied. sparkling water. rum (preferably Cuban, it's the country of the mojito). ice cubes.
Preparation
In a medium-sized glass (capacity approximately 40 cl), put 3 teaspoons of cane sugar. Add the juice of 1/2 lime. Cut your sprig of mint into 3 or 4 and put it in the glass (cutting it allows the flavor of the mint to spread better). Add a little sparkling water (about 3 cl) then with a teaspoon, stir everything well and crush the mint (insist on the branches more than on the leaves, otherwise there will be lots of little bits of rather unpleasant mint while enjoying your cocktail!). Add about 5 ice cubes. Then pour 6 cl of rum (pouring at medium flow). For the rather heavy dose, count to 5; for the light dose up to 4. Finally, top up with sparkling water

Cuba libre

Ingredients
5 cl of Cuban white rum (Havana Club Añejo Especial or Bacardi). 12 cl of cola (usually Coca-Cola). A few drops of lime juice. Served in a long glass, pre-filled with ice cubes.
Preparation
Lovingly mix all the Ingredients and enjoy, garnishing with a slice of lime.

Hemingway Especial

Ingredients
6 cl of white rum 1.5 cl of maraschino 1.5 cl of lime juice 3 cl of grapefruit juice
Preparation
Combine all the ingredients in a shaker. Pour into the glass(es), filtering the ice.