Recipes · Cuba · Vegetive

Green plantain rounds fried twice and flattened between the baths, the savoury staple of the Cuban table.

Grated taro fritters seasoned with garlic and parsley, sold on Havana street corners for generations.

Blackened ripe plantains fried until their edges caramelise, the sweet and salty side dish of the Cuban table.

Cassava boiled until tender, then drenched in a Cuban sauce of garlic and sour orange bloomed in hot olive oil.

Cuba's black beans and rice, simmered together in a sofrito of onion, pepper and garlic with cumin and oregano.