The African slave arrived with the colonial conquerors in Cuba. The Spaniards, having almost exterminated the indigenous workforce due to the mistreatment they subjected them to, began to bring African slaves to the island.
Showing proven physical resistance, the African slave adapted well to the climate and the available food, given that they were abundant and nutritious. By the mid-16th century, the black population in Cuba already represented a significant percentage.
Black slaves were used for many tasks, including work in the sugar cane mills and domestic service.
The slaves were allowed to raise poultry and have their own vegetable gardens, which they quickly integrated into the market. Many of these slaves served as cooks, which meant that much of their gastronomic culture seeped into Cuban colonial food.
Food brought by African ships
Moros y cristianos
Moros y cristianos is a traditional recipe that we cannot overlook. It is the globally known combination of rice and black beans, a delicious stew native to island cuisine.
The Africans themselves, as slaves, did not import food. But with the slave ships came large stocks of food and seeds used for their sustenance. Among them were coconut, melon, and yam.
Plantains, a basic part of the Cuban diet, arrived with the slave ships from Portugal. Although originally from Southeast Asia, they were already widely used to feed slaves due to their high nutritional value. The workdays they were subjected to were often inhuman, so the \"pieces\" were well-fed with dried meat, dried cod, and corn, foods that were easy to preserve and transport.
Initially, slaves received only one food ration, but as the economic situation of the island stabilized, their conditions improved slightly to the point that they began to have two meals a day, but they did not usually have breakfast, instead they took a shot of aguardiente.
In addition, slaves had sugar cane to chew on at will or to make guarapo. They were also occasionally given a ration of molasses. Although the nutritional content of sugar was very high, at least it provided them with some instant energy. In general, the slave's diet in Cuba was not as bad as in other colonies, due to the abundance of food resources.
It has been said that dried cod became a truly important industry for Norway thanks to the demand from the Caribbean colonies, due to its easy preservation. Until the 19th century, salted meat and dried cod were considered slave food and the rest of the population did not consume it. Until the food shortage resulting from the Ten Years' War forced the general population to include them in their diet.
Cuban dishes of African influence
Congrí
Congrí is undoubtedly one of the most emblematic dishes of Cuba. Preparing this exquisite recipe is extremely simple, as well as being economical and nutritious. Additionally, you have the freedom to add extra ingredients, as its base pairs perfectly with various meats and vegetables.
Slaves contributed a lot to Cuban cuisine, integrating cooking techniques from their ethnicities of origin since African slaves came from very diverse regions of their continent. In extensive plantations, there were kitchens or barracks where each slave was given a ration of already prepared food, usually prepared by old or weak slave women. If not, they were given a ration of raw cod and dried meat, lard, and other animal waste for each one to cook in their own hut or bohío.
In the barracks, a dish called 'funche' was very consumed, consisting of a variety of ingredients depending on availability, but generally consisting of a starchy base with a piece of cod or dried meat, lard, and other animal waste.
Congrí, typical and representative of Cuba, is a dish with great African influence. The variety made with rice and black beans is called 'moros with cristianos' and the one made with red beans is called 'congo.' Likewise, many Cuban desserts have African roots, especially those made with coconut, which over the years became more sophisticated. The particular way of eating fried plantains comes from Nigerian slaves.
Many of the foods introduced to Cuba by the black slaves had a ritual or religious character and survived the long journey because the slaves continued to offer them to their gods and adapted them to the available ingredients.
Slavery was not abolished in Cuba until 1886, however, when this happened, the black community began to participate in the active economic life of the island, and many of these activities were related to food.
Braised hen in casserole
Braised hen in a casserole is a traditional dish that became popular in the 1950s thanks to the creativity of Miguel Castro Cedeño at the Carnero Hotel. With a mix of spices and local ingredients, it is cooked slowly to achieve an exquisite and tender flavor.
