Cuban Food Recipes - Vegetables

Malanga or yam fritters (frituras de malanga o ñame)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Grate the malanga or yam and blend with the rest of the ingredients.

Take the batter by tablespoonfuls and deep fry in hot oil.

Okra rice (Arroz con quimbombo)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

You can use the okra whole or sliced. Remove the tip and the small stem.

Toss the okra into the water or the stock with lemon. Make a sauce with the lard, the onion, the garlic, the green pepper, the parsley, the tomato sauce and the ham or any other kind of recommended meat.

Add the dry wine, the salt and the pepper. Then stir in the drained okra and sauté for 2 or 3 minutes.

Add the water or the stock with annatto and, when it comes to a boil, add the rice, rinsed if necessary. Cover and cook over medium heat until the rice is tender.

Green corn fritters (frituras de maíz tierno)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Blend the corn with the sugar, the salt and the beaten egg; add the aniseed slightly crushed.

Spoon this batter into hot oil and fry until golden brown.

Sandwich spread (pasta para bocaditos)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Combine all the ingredients and spread this mixture over soda crackers, toasts or buns.

Casserole Tamale (tamal en cazuela)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Cube the meat and season it with garlic and lemon. Stir fry the meat and depending on the amount of fat shed, add enough oil to make a sauce with the onion, the pepper, the tomato and the dry wine. Blend the ground corn with the water. Strain it and add it to the meat in the sauce. Cook for about an hour stirring occasionally to prevent from sticking. Season it with salt and pepper to taste.

Chicken broth (caldo de pollo)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Cut the meat in slices two to three inches thick. Combine all the ingredients into a pot. Let them soak for half an hour. Put the pot over the fire and bring to a boil, lower the heat and simmer for about two hours. The pot must be kept covered. Strain the broth.

Yuca with mojo (Yuca con mojo)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

In a large saucepan, cover yuca with water plus 2 inches, add salt. Bring to a boil, lower heat to a simmer, cover, let simmer until yuca is fork tender but still intact. Drain yuca.

Add the mojo.

Tamale wrapped in maize (corn) leaves (tamal en hojas)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Blend the ground corn with the water and strain it.

Stir fry the cubed pork and with the resulting fat make a sauce with garlic, onion, pepper, tomato and dry wine. Add it all to the corn. Season it with salt and pepper. Wrap the mixture in maize leaves or pour it into tamale molds. Cook in boiling water for an hour or in a pressure cooker at 15 pounds of pressure for 10 to 15 minutes.

Stuffed avocadoes (Aguacates rellenos)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Slice the avocadoes in half, remove the seed and the skin, cut a small slice from de bottom to stand them on the dish, prick them with a fork several times and dress them with salt, ground pepper, oil and vinegar.

Chop the lobster.

Mix the mayonnaise with the ketchup and the soy sauce. Pour the mixture over the lobster and stir until blended.

Add the green peas and stuff the avocado halves.

Garnish each half with the olives and the sweet red peppers cut in strips; serve over the lettuce leaves.

Green corn stew (Guiso de maíz tierno)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Chop the ham in small pieces and stir fry with the chopped onion, pepper and garlic. Add the tomato sauce, the sausage, the salt, the ground pepper, the water and the potatoes. When the potatoes begin to soften, add the pumpkin and the corn. Let it simmer for approx. 3 minutes. If you are using corncobs, cut them into thin round slices or separate the grains from the cobs.

Sweet potato pudding (Boniatillo)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Peel the sweet potatoes and boil them in water with a pinch of salt. Boil the water with the sugar and the lemon juice. When it comes to a boil add the syrup, still hot, to the sweet potatoes also hot. Put it all back over the fire until it thickens slightly. Stir it to prevent it from sticking. Scoop some out and add the yolks to it before putting it back into the pot. Add the dry wine and the butter and let it simmer for a while, stirring constantly, until the desired consistency is reached. Pour it into a bowl or serving dishes and sprinkle with ground cinnamon.

Fried Sweet Potato (boniatos fritos)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Peel the sweet potato and cut it into slices approximately half an inch thick. Fry them at about 365ºF until they begin to turn golden, approx. 5 minutes. Drain on paper towels. Just before serving, fry again at 390ºF until golden brown. Sprinkle with sugar.

Sweet potato chips (chicharritas de boniato)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Peel the vegetable and cut it into very thin slices. Fry in hot oil until golden brown. Sprinkle with salt at the time of serving. If you wish to store them to serve at another time, put them in a jar or can, but without salt.

Green plantain chips (mariquitas)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Cuban sandwich

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Add the ingredients in the baguette