Annotation Cuban cuisine is a fascinating mixture of cultures and ingredients drawn from the island's complex history and its wide-ranging natural resources. It includes the early influences of Cuban Indians (with their manioc, taro root, corn, and black beans), to the arrival of the Spanish colonizers (with the cash crops of coffee and sugar, as well as their stuffed roasted meats and peppers), and, of course, the African slaves who brought okra and plantain. In A Taste of Cuba, Beatriz Llamas takes us on a gastronomic tour of the Caribbean's biggest island: the appetizers, soups, main dishes, side dishes, and desserts-and all the mouthwatering spices and ingredients (past and present) that are so unique to Cuba.
|
