Cuban cuisine is one that I am a relative newbie to. Because of language differences, and political distance, our two countries have not had much cultural exchange (although they do have a diplomatic presence here). Personal recollections from friends and family who have visited have all been very warm about the reception they received there, and of course the food. Like Trinidad, and much of the Caribbean, Cuban food is a natural fusion of diverse international culinary influences.
Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences.
Over the past week I have become aware of a young Cuban-American who is doing her part to raise the profile of Cuban cuisine and does so with stylish flair and true Caribbean Glam Her name is Bren Herrera and she is one of the founders of KwanzaaCulinarians.com, a food blogging intiative to which I was recently invited. Including such participants as Chef Bryant Terry and Sherree Williams of CuisineNoirMag, it really has been an exciting project to be affiliated with!
Born and raised in Cuba, Bren’s cooking has been featured on CNN, and like Trinigourmet, her site is a “Saveur Sites We Love” I definitely recommend popping by her blog FlanboyantEats.com to learn more and to get a taste of her take on Cuban Cuisine. But before you run, I also want to say a few words about today’s featured book “Memories Of A Cuban Kitchen“. Written by Mary Urrutia Randelman, a Cuban whose famliy moved to the US when she was 10, it combines memories of her childhood with family classics. It’s received raves from those of Cuban origin and Cuban descent so, even though I am yet to have a copy in my own hands, I feel confident in passing the recommendation on to you.
If you already own “Memories Of A Cuban Kitchen” why not let me and others know what you think of it?
Memories of a Cuban Kitchen: More Than 200 Classic Recipes
by Mary Urrutia Randelman, Joan Schwartz
Description: Filled with reminiscences and evocative halftone photos of Randelman’s childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.
(Visit the Most Wished For in Caribbean & West Indian list for authoritative information on this product’s current rank.)