A Little Bit of Cuba

Christopher Columbus discovered the island of Cuba on October 28, 1492, claiming it in honor of Spain. As colonies were established, the Spanish began mistreating and exploiting the native inhabitants of the island until they were nearly extinct. The colonists resorted to importing black slaves from Africa to operate mines and plantations. As a result, both Spanish and African cultures formed the foundation of Cuban cuisine. Spanish colonists brought with them citrus fruits, such as oranges and lemons, as well as rice and vegetables. They also grew sugar cane, a major Cuban crop. African slaves were unable to bring any items along with them on their journey to Cuba. They were, however, able to introduce their African culture. The slaves developed a taste for fruits and vegetables such as maize (corn), okra, and cassava. In time, Spanish and African cultures joined together to create several popular dishes, including arroz congri (rice and beans, often known as Moors and Christians) and tostones (pieces of lightly fried fruit, similar to the banana). Cuban cuisine, however, drastically changed after the Cuban Revolution in 1959. Fidel Castro overthrew the government. Cubans who opposed him began to flee the island, including chefs and restaurant owners. As a result, food shortages became frequent, and food that was still available was of poor quality. As of 2001, Castro was still in power and because of political disagreements with other countries, trade restrictions imposed on Cuba remain, so living conditions and shortages of food have improved little. Read more