Cuban plantain soup, recipe below
Enslaved African women in Cuba prepared a thick soup for themselves reminiscent of cooks in West African societies. In it they put pounded corn, wild tomatoes, and boiled plantains. Nineteenth century travel accounts show us that enslaved Afro-Cubans cooked for themselves and did the cooking in the kitchens of plantations, inns, taverns, boarding houses, ships, and restaurants on the island. In 1881 North American observer James W. Steele had this to say about Cuban cuisine. “Soup is always at the Cuban dinner-table; thick stuff that must be eaten rather than taken as a liquid.” He went on to say, “The word soup, as understood elsewhere, has no application in Cuba. It is rather in the form of a mess [a sloppy preparation of food].” Here is a recipe for Cuban plantain soup: http://www.tasteofcuba.com/sopadeplatano.html
Upcoming lecture March, 30, 2010
Dr. Frederick Douglass Opie
Long Island University Brooklyn Campus
Speaking about
“Black and Latino Relations in New York 1959-2008”
Tuesday, March 30, 2010, 6:00-7:30 p.m.
Health Sciences Building, Room 121.
Book signing to follow
This event is free and open to the public
For more information call 718 488-3374
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