Culture of Cuba - Cuisine

Cuisine

Main article: Cuban cuisine See also: Rationing in Cuba

A ration book called a libreta is supposed to guarantee a range of products from shops, however, there are still massive shortages and even rations are not guaranteed to be delivered timely or at all.

The Soviet Union's collapse in 1991 ended grain imports from that country, which were used to feed cattle and chickens. In 1991, beef, chicken, milk and eggs became scarce.

A lack of fuel for agricultural machinery meant that crops had to be harvested manually (by people), drastically decreasing Cuba's food production capabilities. These problems have improved a little in recent years, but shortages are still common. To supplement their rations, Cubans resort to non-rationed food stores (where prices are nevertheless several times those of the libreta), or to the black market.

Traditional Cuban food is, as most cultural aspects of this country, a syncretism of Spanish, African and Caribbean cuisines, with a small but noteworthy Chinese influence. The most popular foods are black beans, rice, and meat.

One example of traditional Cuban cuisine, or criollo as it is called, is moros y cristianos, "Moors and Christians", rice with black beans. Criollo uses many different seasonings, with some of the most common being onion and garlic. Cassava, rice, beans, eggs, tomatoes, lettuce, chicken, beef and pork are all common ingredients.

Coffee is of high quality and grown mainly for export, the common coffee drunk in Cuba is imported from Africa.