Spanish explorers strongly influenced on Cuban cuisine, as they did for many countries in the Caribbean, Central America and South America. Cuba's food history also has been affected by African tastes. The Spanish were influenced by the Moors, African Muslims who ruled parts of Spain for several hundred years, while African slaves who served as cooks for Cuban gentry added their own touches to native cooking. French colonists who fled slave uprisings in Haiti also added their own culinary arts to Cuban dishes.
Using both indigenous foods and those introduced by conquerors like the Spanish and immigrants like the French, Cuban cuisine evolved into a food form with its own distinct flavor identity and cooking style. In particular, Cuban cooking resembles the "country" or peasant styles of many other cultures, in which cooking is taught by the senses and by oral tradition. New cooks learn to cook from veterans and are taught to prepare food in time-honored ways that still allow self-expression and innovation.
In other words, it's almost impossible to write down a recipe for any authentic Cuban dish, because hardly anyone cooks by measurements. A "pinch" of this, a "dash" of that, a deep whiff to gauge the aroma and lots of tasting are the elements of Cuban cooking. This tradition has resulted in simple yet filling dishes that can be left to simmer on a stove for hours while the work is done. Fussy sauces that take a lot of attention to detail are non-existent. What's more, deep-frying is almost unheard-of in Cuban cuisine.
As the largest island nation in the Caribbean region, it's natural to expect that Cuban cuisine centers on seafood. However, Cuban dishes also show a strong African influence in their vegetables, such as platano (similar to bananas), yuca (cassava), boniato (a tropical sweet potato) and malanga, another starchy root vegetables. These hearty four often are simmered together in a stew with other vegetables and served topped with chopped onion.
Spices and herbs are used to enhance natural flavors rather than smother them, as spices were once used in European cooking to mask decayed meats. Cuban cuisine favors cumin, garlic, oregano and bay leaves. Another popular seasoning is a mixture known as "sofrito," often made by sauteing onion, green pepper, garlic, oregano and black pepper in olive oil until the vegetables are soft and translucent. A similar mixture has made its way into American Cajun cooking, once again showing the high cultural influence that Africans have had on the Americas.
Meat cuts of lesser quality have been most available to Cubans, since the island has limited space for raising cattle or other livestock. As a result meats are often marinated in lime or sour orange juice and then are simmered slowly with spices for several hours. Frequently meat dishes are served with rice and black beans, a famous Cuban specialty.
Despite its tropical climate, Cuba is also known for the quality and variety of its baked goods, especially turnovers with unusual fillings. For dessert, there is flan, an egg custard topped with caramel sauce that is beloved by virtually all islanders.