e a s y m e n u e t h n i c c o o k b o o k s Cooking c u l t u r a l l y a u t h e n t i c f o o d s t h e t h e i n c l u d i n g l o w - f a t a n d CUBan v e g e t a r i a n r e c i p e s w a y w a y A L I S O N B E H N K E A N D V I C T O R M A N U E L V A L E N S Cooking t h e CUBan w a y p. –8225–2152–0 TX716.C8B44 2004 641.597291—dc22 2003014496 1 2 3 4 5 6 – JR – 09 08 07 06 05 04 Copyright © 2004 by Lerner Publications Company All rights reserved. International copyright secured. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means—electronic, mechanical, photocopying, recording, or otherwise—with- out the prior written permission of Lerner Publications Company, except for the inclusion of brief quotations in an acknowledged review. Lerner Publications Company A division of Lerner Publishing Group 241 First Avenue North Minneapolis, MN 55401 U.S.A. Website address: www.lernerbooks.com Library of Congress Cataloging-in-Publication Data Behnke, Alison. Cooking the Cuban way : culturally authentic foods, including low-fat and vegetarian recipes / by Alison Behnke and Victor Manuel Valens. cm. — (Easy menu ethnic cookbooks) Summary: An introduction to Cuban cooking featuring traditional recipes for yucca with garlic sauce, creole chicken, mango and papaya milkshake. Also includes information on the history, geography, customs, and people of this Caribbean island nation. eISBN: 0 1. Cookery, Cuban—Juvenile literature. 2. Cuba—Social life and customs—Juvenile literature. 3. Low-fat diet—Recipes—Juvenile literature. 4. Vegetarian cookery—Juvenile literature. [1. Cookery, Cuban. 2. Cuba—Social life and customs.] I. Valens, Victor Manuel. II. Title. III. Series. Manufactured in the United States of America a n d e a s y m e n u e t h n i c c o o k b o o k s t h e w a y Alison Behnke and Victor Manuel Valens a • c u l t u r a l l y a u t h e n t i c f o o d s i n c l u d i n g l o w - f a t v e g e t a r i a n r e c i p e s Cooking CUBan Lerner Publications Company Minneapolis C o n t e n t s AND STEWS, 31 INTRODUCTION, 7 The Land and the People, 8 The Food, 13 Holidays and Festivals, 14 BEFORE YOU BEGIN, 19 The Careful Cook, 20 Cooking Utensils, 21 Cooking Terms, 21 Special Ingredients, 22 Healthy and Low-Fat Cooking Tips, 24 Metric Conversions Chart, 25 A CUBAN TABLE, 27 A Cuban Menu, 28 SALADS, SOUPS, Garbanzo Bean Salad, 32 Avocado Salad, 34 Garlic Soup, 35 Meat and Potato Stew, 36 STAPLES AND SIDE DISHES, 39 Creole Sauce, 40 Cuban White Rice, 41 Yellow Rice, 42 Black Beans, 44 Fried Plantains, 46 MAIN DISHES, 49 Garlicky Shrimp, 50 Creole Chicken, 51 Cuban Meatloaf, 52 Beef Hash, 54 Baked Eggs, 55 DESSERTS, 57 Rice Pudding, 58 Mango and Papaya Milk Shake, 59 Baked Custard, 60 HOLIDAY AND FESTIVAL FOOD, 63 Roast Pork, 64 Fried Yucca with Garlic Sauce, 65 Red Beans and Rice, 66 Cuban Cookies, 68 INDEX, 70 Introduction The island nation of Cuba lies in the glittering waters of the Caribbean Sea, not far south of the United States. Havana, the capi­ tal of Cuba, is just ninety miles from Key West, Florida. Yet Cuba’s culture is unique. Havana’s broad squares, ornate fountains, and imposing government buildings have a European feel. Quiet fishing villages along the coast and homes painted pink, yellow, and blue evoke the colorful flair of the Caribbean. Cuba’s Communist gov­ ernment has a tense relationship with the United States, but at the same time, vintage American cars roll through the streets, and most Cubans are enthusiastic baseball fans. Cuba’s history includes Spanish rule, slavery, and revolution. A vibrant, strong culture and an ethnically rich population have emerged. Musical traditions influenced by the original native inhab­ itants, by Spanish colonists (settlers), and by African slaves blended to create a uniquely Cuban beat. And culinary styles from many cul­ tures come together in a cuisine that is as diverse as it is delicious. Hot white rice, hearty black beans, and the zesty flavors of tomato, onion, garlic, oregano, and cumin are the basic tools Cuban cooks use to create tasty, filling meals. The rich flavor of garlic is abundant in both garlicky shrimp (top, recipe on page 50) and creole chicken (bottom, recipe on page 51). 7 The Land and the People Cuba’s territory covers fewer than forty-three thousand square miles, but this small area is rich in natural splendor. Ever since the Italian explorer Christopher Columbus landed on Cuba in 1492 and was struck by its lushness, visitors have been enchanted by the island’s landscape. From the sparkling coastal waters to the dense, misty rain forests, the island is a Caribbean treasure chest of beauty. Cuba’s climate is warm for most of the year, although tempera­ tures can dip into chilly ranges during the winter. The winter months are the driest, while a rainy season falls between May and October. The warm weather and plentiful rainfall have always been 8