In the 18th century, the guinea hen, originally from the southern Sahara, was introduced to Cuba from Africa through slave traders.
Rural Upbringing
Since then, they have been raised by Cuban farmers and also live wild in the mountains of all provinces.
They are distinguished by their dark color with white spots, although some are pearl gray. Their meat is exquisite, with a flavor between chicken and pheasant.
They are highly prized not only from a gastronomic point of view, but also for their ability to consume insects, becoming a pest controller, regulating the population without harming the ecosystem.
African Influence
With the slave trade, a large number of men and women arrived from the African continent, bringing with them their flavors, the guinea hen, yellow malanga, yam, plantain, and their religious beliefs, which were assimilated by the island's inhabitants.
According to the Yoruba religion, each orisha has several favorite foods, and it is believed that to maintain the presence of the orishas along with their forces on the island, one must please their tastes with respect to food.
The guinea hen Yalodde style dish is in honor of the orisha Ochun as an offering, as this is the goddess's favorite dish and is accompanied by orange sweets, as Ochun is the owner of the orange tree.
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.
As we can see, Cuban cuisine has its origins in the diet of the indigenous people, mainly influenced by Spanish and African cultures, not forgetting the influence of Chinese, French, and Italian cuisine during the 20th century.
