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As we know it today, Cuban cuisine is the result of the combination of two worlds and its own culinary traditions. The country offers a melting pot of flavors that began with the arrival of the Spanish in 1512, which meant combining their own flavors and customs with those of the Arawaks who inhabited the region of Cuba and had a frugal diet based on hunting, fishing, cassava, corn and a wide variety of fruits.

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The climatic conditions marked by the humidity and heat of the climate made prolonged storage of food unnecessary in this area. When the Europeans arrived on the island, they brought with them not only new ingredients, but also a new way of thinking about food and agriculture in general. 

It is important to understand that the Spaniards needed food and, given the shortages they initially encountered, they imposed working methods that ended up altering local production. From this point, the development of a national diet and a Cuban culinary tradition of its own would take at least 400 years, in which the fusion of traditions of European peoples with the Arawak pattern took place. 

The Spanish imprint on Cuban cuisine

Following the aforementioned, we can affirm that the Spanish influence was key in the formation of Cuban cuisine as we know it today. The conquistadors acclimatized a wide variety of animals to the island, including pigs, cattle, horses and poultry, which managed to develop in an extraordinary way. For this reason, pork soon became the preferred protein of Cubans. At the same time, the Spaniards also introduced other basic foods such as wheat and oil. 

As a result, Spanish cuisine became a matrix that was assimilated little by little. Thus, we can highlight the example of the indigenous ajiaco, which received influences from the Andalusian pot. 

But Spanish cuisine was also influenced by African traditions, which gave rise to what today is called “Creole cuisine”. Europeans also introduced vegetables and legumes, but their initial cultivation was minimal. 

The African legacy

On the other hand, the massive arrival of African slaves to Cuba during the sugar plantation boom in the 19th century added a rich and very complex layer to the Cuban cuisine that was under consolidation. In order to feed the Africans, varieties of plantains, yams, malangas and okra were acclimatized. These foods would soon become part of Cuban cuisine. The guinea fowl was also introduced around this time. 

Many of the slaves became domestic cooks and brought with them their own culinary traditions and dietary needs. 

Cuban gastronomic experience at Morgan's Mango

For a taste of Cuban cuisine in St. John, Morgan's Mango is the ideal alternative. A great example is the Citrus Chicken, a tribute to that rich culinary history. It's a dish with half a tender, all-natural, antibiotic-free chicken that's bathed in citrus juices and herbs, then baked to perfection. It is served with seasoned rice, sweet corn and black beans. The use of citrus and herbs in the preparation of the chicken may evoke Spanish influences in the use of marinades and seasonings, while the combination with rice and black beans reflects the fusion of ingredients and techniques typical of that country's gastronomic diversity. 

Visit Morgan's Mango and discover the best of Cuban culinary tradition!

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