This typical Cuban dish, which mixes white rice with black beans, is, like many, the result of the amalgamation of cultures and traditions that occurred during the conquest.
Something about its origin
Its name comes from the word 'kongo', which is the name given in Haiti to beans, and 'ri' or 'riz', which may be a derivative of 'rice' and which in English means rice. It could also be a derivative of the French word, as both are pronounced similarly.
Thus, congri comes to mean beans with rice, rather than rice with beans.
The Spaniards, during the conquest, introduced rice to the American continent, which in turn was brought to Spain by the Arabs and originally comes from Asia.
The bean, on the other hand, was already a well-known legume consumed by the indigenous peoples of Cuba.
It was precisely in the cultural interaction between the island's natives and African slaves where this dish was gestated, which would eventually become a national icon of Cuban gastronomy. Both main ingredients were widely used to feed slaves from both origins, and eventually the Spaniards and criollos began to integrate it into their diet.
Congri in Cuba and Latin America
Throughout Latin America, it is very common to find the particular combination of rice with beans. Among countries, different varieties of rice and bean seeds are mixed, from red to black, to obtain a wide range of unique and peculiar flavor combinations.
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.
What they all share is a very high protein content.
Much of what makes Congri such a special dish is the combination of vegetable proteins involved in the mixture, as rice by itself is not a particularly high-protein and nutrient-rich food, but when combined with beans, it complements them with certain protein structures that create a very complete food that can do without meat.
Although, truth be told, the Cuban prefers congrí precisely to accompany a good fried cow, so, on the traditional Cuban table, proteins are never lacking.
Typical Congri Preparation
The main ingredients of congri are rice and beans, however, onions, garlic, and chili are also essential, this last ingredient is what gives the 'creole' flavor to this and many typical dishes of the island.
Depending on the quality of the bean, it can be cooked with the rice if it is tender, or it should be soaked overnight if they are dry. The goal is to make both seeds very soft in the final preparation.
You can use red, green, or both types of chili. It can be seasoned with cumin, pepper, bay leaf, salt, etc. Each Cuban home surely has its special recipe to prepare it.
It is often combined with chicken or pork. Either separately on the same plate, or mixed as a stew.
It could be said that there is nothing more representative of Cuban food than a wide plate that includes fried pork or chicken, fried plantains, and a good portion of Congri.
Preparing this delicious dish is very simple, besides being economical and nutritious.
Cuban Congrí with Red Beans
Like Moros y Cristianos, Cuban Congrí is one of the traditional dishes of the Cuban people. The difference lies in the fact that it is made with red dry beans and seasoned with Criolla sauce.
You can complement it with additional ingredients, as its base goes wonderfully with meats and viands of all kinds, and of course, you cannot miss our recipes section, where you will find the preparation method and ingredients to make a delicious homemade congri.
