Congee is undoubtedly one of Cuba's most iconic dishes. Preparing this exquisite recipe is extremely simple, and it is also economical and nutritious. Additionally, you have the freedom to add extra ingredients, as its base seamlessly combines with various meats and vegetables.
The Cuban congee is an ancestral dish that blends creole culinary tradition with Haitian influences.
Its name comes from the Haitian word "kongo," meaning bean, and "ri," a possible contraction of "rice" in English.
This delicious mix of rice and beans has been an integral part of Cuban cuisine for generations, standing out for its unique flavor and versatility to accompany other foods.
Congee
Ingredients
2 cups of Long-grain white rice
1 Small-grain black beans
2 cups of Black bean broth
¼ cup of Vegetable oil or lard
1 Large white onion
4 Large cloves of garlic
½ Green chili
½ Red chili
½ teaspoon of Oregano
½ teaspoon of Cumin
1 Large bay leaf
1 Splash of vinegar
1 pinch of Salt
Preparation
Step 1 : The beans should be soaked overnight.
Step 2 : Once they start to soften, cook them with bay leaf, salt, and a piece of chili until fully cooked.
Step 3 : After cooking, let them cool and separate the beans from the broth.
Step 4 : In a skillet, sauté the onion, chili, and garlic in lard until the onion is well browned.
Step 5 : Then, add the washed raw rice, beans, broth, remaining spices, and vinegar to the sauté.
Step 6 : Mix everything and cook until the rice swells and is cooked through.
Step 7 : For an aromatic touch, you can add slices of bitter orange on top.
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