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Cuba > The Culture > Cuisine (Cooking) |
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Cuba: Cuisine005 |
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Rice with Chicken a la Cuban
Chop two chickens and a sweet
pepper and put them in a pan with half a ladle of lard and one or two
spoonfuls of oil. Add a slice of ham and two smoked pork ribs. Fry the
chicken, the ham and the ribs till they blue. Take the meat out of the
pan and then put in this sauce three sweet peppers cut lengthwise, plenty
of chopped onion and two mashed cloves of garlic. When everything is fried
slightly, add eight tomatoes without their seeds, salt, pepper and a glass
of dry wine. Now add the meat and when the chicken gets color, add water
or broth to soften the meat. Add the rice with some saffron to color the
rice after taste. Cook on low fire for about 20 minutes. Adorn with sweet
peppers.
Rice with Chicken a la Chorrera
Cut a 3-pound chicken into
eighths and fry in oil. Use this oil to prepare a dressing with half a
pound of onions, a twig of parsley, two mashed cloves of garlic, a big
sweet pepper finely cut and 12 small tomatoes. Add 4 cups of chicken broth
and boil it for a few minutes. Add a cup of dry wine, salt after taste,
half a teaspoonful of toasted saffron, half a teaspoonful of cumin, a
quarter of a teaspoonful of pepper, petit-pois and asparagus. When
boiling, add a pound of rice. Cook on the oven at low fire (400oF) for
about 30 minutes till the rice gets soft.
Polar Rice and Chicken
Cut two medium-size chicken
into quarters or eighths and put these in a pan with oil till they get
blue. Add 3 big onion in slices, 10 big tomatoes in pieces and 5 grated
sweet peppers. Add some toasted marjoram and salt and pepper after taste.
Crush a clove of leek and a sweet pepper and add them too. When the
chicken is blue, add the rice and stir. Add 3 cups of broth. Dont use
water to soften the rice. Add a beer can and keep on stirring. Cover the
pan till the rice is soft. Add petit-pois and sweet pepper at the time of
serving it.
Stuffed Rice
Ingredients: A boned chicken,
half a pound of butter, an onion, half a cup of tomato sauce, half a cup
of dry wine, 4 cups of chicken broth, 3 cups of rice, 1 teaspoonful of
salt.
Preparation: Melt the butter and fry the
crushed onion in it. Add tomato sauce, dry wine, broth, rice and salt.
Cook on low fire till the rice is ready. Put half the rice in a mold oiled
with butter. Place the chicken and cover with the rest of the rice. Remove
this from the mold and adorn it with sweet pepper, petit-pois and fried
bananas. It provides 8 rations.
Fried Rice
More than just a recipe, fried
rice is a way of preparing rice with different ingredients from animal and
vegetable sources, and season them with some condiments which provide a
characteristic color, smell and taste. There is not a unique way of doing
this, and it does not have to be prepared with the same ingredients.
Ingredients: 3 cups of rice, 2/ cups of water,
3 teaspoonfuls of oil, 3 cloves of garlic, one teaspoonful of race-ginger
either fresh or dried and ground, a pound of smoked pork or ham, seafood,
and fish, 6 scrambled eggs, 3 or 4 teaspoonfuls of soy sauce, 2 cups of
fresh cabbage cut in fine threads, 2 cups of crushed chives.
Preparation: Cook the rice well dried, no salt
or oil. If you are using seafood, cook and cut them in thin threads or
small pieces. You should do the same thing with the rest of the meat. Heat
the oil and fry the mashed garlic till blue. Then add the rice. Add the
rest of ingredients in the order they have been mentioned, and stir. It is
served hot. The soy sauce is added in the end, after taste. It provides 8
rations.
Paella a la Nitza Villapol
Ingredients: 1/ cups of oil, 2
onions, 4 cloves of garlic, 2 big sweet peppers, 2 leaves of laurel, a
chicken, guinea- hen or turkey (about 2/ pounds), 2 crabs, 2 lobsters,
half a pound of ham, half a pound of pork, half a fish, 1 pound of clams,
1 cup of tomato sauce, a cup of red pepper, 2 teaspoonfuls of paprika, /
teaspoonful of pepper, 4 cups of dry wine, 1 spoonful of vinegar, 4 cups
of broth, 2 pounds of rice.
Preparation: Prepare a sauce with oil, onion,
garlic, and the red pepper. Add the chicken in pieces, the seafood, ham,
pork and fish. Cook all this till the meat blues. Add the tomato sauce,
the pepper, salt, vinegar and dry wine. Leave it on the fire till it
starts boiling. Add the broth. When the chicken is ready, add the rice.
Cook on low fire for about half an hour. Serve in a clay pot adorned with
petit-pois and sweet pepper. It provides 12-15 rations.
Fried Ripe Plantains
Use a completely ripe plantain
which should be soft to the touch. Peel the plantain and cut in long thin
slices. Deep fry them in oil till they blue.
Machuquillo of Half-ripe Plantain
Take some plantains. not
completely ripe. Boil them in water and mash them so that you get small
pieces. Mix them and season with salt and pepper. In oil or lard, fry
slightly mashed garlic and add pieces of plantain and some cracklings.
Stir. Add more oil or lard and cook until this mixture is soft. Use a
wooden spoon to stir to avoid the mixture from getting blue or dark.
Machuquillo of Green Plantain
Take / pound of pork meat and
separate the lard with the skin. Fry slightly the lard and the pieces of
pork meat. Now fry three green plantains in the form of chatinos (see
recipe) and grind them into coarse pieces. Fry some cloves of garlic in
the lard until they blue. Remove the garlic and add the ground plantains,
the pieces of pork meat and the rinds. Season with salt as you fry
slightly. Stir constantly so that it does not burn.
Roast Green Plantain with Tasajo
Take some green plantains and
fry them. Smash t and fry again until they are soft. In the oil or lard
used to fry the plantains, put abundant amount of dried beef meat cut in
pieces. Once the tasajo is fried take it out and put in that oil or lard
smashed garlic and sliced onion. Once this mojo is well cooked, put again
the pieces of tasajo and the green plantain. Season with salt and pepper.
Add broth slowly until everything is well mixed and curdle.
Vegetables Stew
Peel a big eggplant or two
small ones. Cut them in round slices of approximately one cm. width. If
the eggplant is too big, cut the round slices in halves. Put the slices in
a saucepan and scatter some salt on them. Add boiling water. Cover the
saucepan and leave it on the fire for one minute. Take out the eggplants
and let them cook. Cut one onion in slices. Broil two large red peppers (a
ripe one and a green one preferably). Peel them and cut them in strips.
Now put everything in a glass container or china pot or a clay one.
Alternate the round slices of eggplant in layers with the onion and the
strips of large red pepper. Put four spoonfuls of vinegar in a saucepan, a
teaspoonful of salt, one spoonful of sugar, four or five cloves of garlic
and some cinnamon twigs or sweet pepper grains.(If you prefer, you can use
two leaves of coriander instead.) Put the saucepan on the fire until it
begins to boil. Remove the saucepan from the fire. Mash two cloves of
garlic and fry them in a pan with four spoonfuls of hot oil. . Pour the
vinegar with the spices and the hot oil with the garlic- on the round
slices of eggplant. Cover with a lid and let cool for a while. Keep in the
fridge or in a cool place for about twenty-four hours before eating. If
the oil gets curdle in the fridge, take out of the fridge long enough
before eating. Use a plastic or wooden spoon to serve. Metals make the
ingredients get a blueish color. Yield five servings.
Countryside Fufu
Take some yams. Peel them and
cut them in round slices. Cook them in water and salt. Once they are soft,
let them cool for a few minutes and mash them in a mortar. Then spread
lard or oil in your hands and make balls with the smashed yams.
Malanga Fufu
Peel a pound of malanga and
boil in water for 30 minutes or till they are tender. Mash in a mortar.
Add salt and lard or very hot oil and stir well. Now put this fufu in the
bottom of a bowl and cover with dried beef meat cut in very thin slices.
Malanga with Mojo
Peel the malangas. Wipe them
and boil them in water. Add salt. Once they are soft, serve with raw mojo
(see recipe). This mojo is prepared just before this dish is going to be
served.
Fried Sweet Potatoes
Wipe the sweet potatoes. Peel
them and cut them in long pieces. Put them in lukewarm lard until they are
well fried. They should become blue.
Boiled Sweet Potatoes
Put the sweet potatoes in water
for a while. Scrape the peel. Then boil them in hot water and salt until
they are soft. Peel them and cut them in round slices. You can also peel
them before boiling them. Serve with a raw mojo (see recipe).
Roast Sweet Potatoes
Boil the sweet potatoes in
water and salt. Peel them when they are soft. Now remove the water and
keep the sweet potatoes on the fire. Turn them once and again until they
look like roasted.
Fried Green Plantains
Peel the green plantains and
cut them in small pieces. Cook them in lukewarm oil until they are well
fried. Do not cook them too much. Now put them on blue straw paper, cover
them with this type of paper and use your fist to crush them . Now fry
them a second time in deep hot lard or oil. This way of cooking plantain
is known as a punetazos, tachinos or tostones (a stroke with ones fist)
because it is the fist that is used to crush them.
Steamed Sweet Potatoes
Wipe the potatoes. Wrap them in
a piece of wet linen. Put them in a saucepan. Now cover the saucepan with
another piece of wet linen. Cover well with a lid and cook in low fire.
Use the point of a knife to check if the sweet potatoes are cooked.
Boiled and Fried Sweet Potatoes
Wipe the sweet potatoes and
boil them in water and salt until they are soft. Now cut them in pieces
and fry them in oil or very hot lard. Mash them a bit as you fry them.
Freehand.ru
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