The Cuban Cuisine History
Cuban cuisine is a fusion of Spanish, Africanand Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbeaninfluence in spice and flavor. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area.For historical reasons, the Cuban population was not equally distributed along the island. African slaves were a majority in the sugar caneplantations, but in most of the cities they constituted a minority. Tobacco plantations were inhabited mainly by poor Spanish peasants, mostly from the Canary Islands. The eastern part of the island also received massive quantities of French, Haitianand Caribbeanimmigrants, mainly during the Haitian Revolution, as well as seasonal workers for the sugar cane harvest, while the western part did not, receiving instead European, mostly Spanish, immigration well into the 1950s. Thus Cuban cuisines developed locally, from the influences and demographicsspecific to each area.Dominican Republic and Panama in Central America.