Cuban cuisine has been created in a crucible where different cultures merged, including African, Spanish, indigenous, Chinese, and French.
A bit of history
In the mid-16th century, Diego Velázquez, Friar Bartolomé de las Casas, and three hundred men achieved their goal of conquering Cuba and subjugating the native indigenous people.
To establish the cultivation of various crops brought from the Old World and ensure the care of cattle, sheep, goats, and other livestock from Spain, the Spaniards resorted to the slave trade from Africa.
Just as religious syncretism took place, one can also speak of gastronomic syncretism between native and African cuisine. An example of this is the popular dish known as Kalalú, whose origin comes from the Bantu African word kakalú, referring to a type of ancient vegetable from West Africa.
A rich soup
Kalalú is a soup made with taro leaves, purslane, okra, and other vegetables, to which fish, pork can be added.
It is a dish offered to an African deity of the Yoruba religion, Chango, one of the most popular orishas brought by Africans.
Calalu
Calalu is a delicious Afro-Caribbean soup with a rich cultural tradition. Originally from Africa and adopted in Cuba, it combines fish, okra, and tasty spices. Its history and flavor make it a unique dish full of stories.
In order to venerate him and avoid penalties during the colonial period, African slaves syncretized him in the Catholic religion with Saint Barbara, who is represented with a castle and a sword.
