A FOOD TRADITION
Afro-Cuban Cuisine
Afro-Cuban cuisine describes foodways shaped by the island’s African-descended communities, especially Yoruba, Kongo, and other West and Central African inheritances combined with Spanish and Caribbean practices. It is found throughout Cuba, with particularly visible expressions in Havana, Matanzas, and eastern regions. Common elements include plantains, okra, malanga, cassava, beans, pork, and strongly seasoned sofritos. Pounding, frying, steaming, and slow stewing are characteristic techniques. Representative preparations include fufú de plátano, quimbombó guisado, and calalú-style greens or stews. Religious food practices are related but should not be treated as the entirety of this broader everyday culinary tradition.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.