Vegetables


Sweet potato pudding (Boniatillo)

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)

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)

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)

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.

Cuban sandwich

Cooking instructions: 

Add the ingredients in the baguette

Cassava bread (casabe)

Cooking instructions: 

Peel, wash and grate the cassava. Let it drain in a strainer. Press very heavily to take all the juice out. To press it, a press may be used until all the juice, which is poisonous and used to make cassava starch, comes out.

Over a griddle pour an amount of cassava paste enough to cover it. Stretch the paste with a wooden spatula to make a layer about 3 mm. thick, filling in where necessary. Cook until the cassava flour paste agglutinates or hardens, folding and squeezing the edge with the spatula (about 1 cm. ) to make it stronger and easier to handle.

Cook until it begins to look golden and it's possible to turn it easily and it's completely hardened and easy to handle. In the popular way of making cassava bread, the cakes are then placed next to the fire, supported by wooden sticks, to let them get completely dry.

Finally take the breads out into the sun to dry up and prevent them from becoming moldy.

Marinade or mojo (mojo)

Cooking instructions: 

Crush the garlic along with the dry spices until the mix becomes almost a paste. Add the onion chopped or sliced into thin rings and the Seville orange or grapefruit juice.

Shrimp stew (Camarones enchilados)

Cooking instructions: 

Clean the shrimps and stir fry them in hot oil; when lightly browned, add the ground onion, the crushed garlic and the ground large pepper and sauté for a while.

Add the finely chopped parsley, the tinned sweet red peppers ground, with the water from the can, the tomato sauce, the ketchup, the bay leaf, the dry wine, the salt, the ground pepper and the soy and hot sauces.

Let it simmer for 25 to 30 minutes.

Ropa Vieja (Hash)

Cooking instructions: 

Shred the meat. Slice the onion into thin rings and the pepper into julienne strips.

Crush the garlic and saute in hot oil with the onion; add the pepper and saute for a while. Add the meat and the remaining ingredients. Cook covered over low heat for 15 to 20 minutes, stirring occasionally to prevent from sticking.

You can add the sweet red pepper ground or as garnish.

Roasted leg of pork Creole style (Pierna de cerdo adsada)

Cooking instructions: 

Skin the leg of pork and pierce deeply in several places with the knife's tip.

Crush the garlic with the salt, the oregano, the cumin, the pepper and add the Seville orange juice.

Coat the leg in this marinade and put some into the holes. Cover the leg with the onion rings and let it rest for at least 12 hours.

Roast at 325ºF for about 5 hours.