CUBA

The island of Cuba was inhabited by various Mesoamerican cultures prior to the arrival of the
Spanish explorer Christopher Columbus in 1492. After Columbus' arrival, Cuba became a
Spanish colony, ruled by a Spanish governor in Havana. Aboriginal groups such as the
Guanahatabey, Ciboney, and Taíno inhabited the island but were soon eliminated or died as a
result of diseases or the shock of conquest. Thus, the impact of indigenous groups on
subsequent Cuban society was limited, and Spanish culture, institutions, language, and
religion prevailed.

National Dishes and How they are Prepared

Ropa Vieja
Known as the national dish of Cuba, ropa vieja is perhaps one of the best ways to show
solidarity with the Cubans. Shredded flank steak is cooked in a tomato-based sauce and is
often served with black beans, rice, plantains and fried yuca.

Cubano Sandwich

You could call it the Cuban version of the all-American grilled cheese sandwich, with the
addition of tangy dill pickles, roasted pork, Swiss cheese, ham, and griddled white roll
instead of sliced bread.

Cuban Black Bean Soup

As its colour would suggest, black bean soup is thick and rich, spiced with the warmth and
savoury flavours of onions, garlic, oregano and cumin and deepened in flavour by the
addition of a smoked ham hock. Unlike its Mexican counterpart, Cuban-style black bean
soup is typically void of chilli peppers for a milder flavour.
 Trinidad and Tobago

Trinidad, named Iere (probably meaning ‘humming bird’) by the Arawak inhabitants, was
claimed for the Spanish Crown by Christopher Columbus in 1498. The embattled Spanish
colony that developed was raided by the English, Dutch and French through the 17th century.
Large-scale importation of African slaves enabled a plantation economy to develop. French
Haitians (who were offered incentives by the Spanish Crown) swelled the settler population.

National Dishes and How they are Prepared