Moros y Cristianos is a traditional Cuban dish served both in homes and in restaurants. It is the Cuban version of rice and beans, a dish found throughout Latin America, the Caribbean, and in the Southern United States.[ citation needed ]
Moros y Cristianos is a traditional Cuban dish served both in homes and in restaurants. It is the Cuban version of rice and beans, a dish found throughout Latin America, the Caribbean, and in the Southern United States.[ citation needed ]
Moros y Cristianos means 'Moors and Christians'. Moros refers to the black beans, and Cristianos to the white rice. The name of the dish is a reference to the African Muslim governance of the Iberian Peninsula from the early 8th century through the Reconquista (15th century).[ citation needed ]
Onions, garlic, and bell pepper are commonly used as a sofrito . To this sofrito are added the white rice and pre-boiled black beans, as well as the water that the beans were boiled in. Other seasonings such as oregano and bay leaf are often added to the dish to give additional flavor.
Moros y Cristianos are different from simple arroz con frijoles in that the beans and rice are cooked in the same pot instead of separately. [1] Congrí is another term for the dish, but is used more commonly to refer to the similar dish with red beans that is traditionally eaten on the eastern part of the island.[ citation needed ]
Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains or green bananas. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended.
Cuban cuisine is largely based on Spanish cuisine with influence from Taino, African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, Taino and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of several different cultural influences. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and the Spanish ancestors of Cubans brought with them the culinary traditions of different parts of Spain.
Moros y cristianos is a festival celebrated in parts of Spain.
The black turtle bean is a small, shiny variety of the common bean especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines of south Louisiana. Like all varieties of the common bean, it is native to the Americas, but has been introduced around the world. It is also used in Indian cuisine, Tamil cuisine, where it is known as karuppu kaaramani and in Maharashtrian cuisine, where it is known as Kala Ghevada. It is widely used in Uttrakhand India also known as "Bhatt". It is a rich source of iron and protein. The black turtle bean is often simply called the black bean, although this terminology can cause confusion with at least three other types of black beans.
Pabellón criollo is a traditional Venezuelan dish that is considered the national dish. It mixes elements from the three different cultures that intermixed during Spanish colonials times: Native Americans, Spanish and Africans. The name is a synonym to flag, since it was one of the main original associations. It is a plate of rice, shredded beef in stew and stewed black beans.
Red beans and rice is an emblematic dish of Louisiana Creole cuisine traditionally made on Mondays with Kidney beans, vegetables, spices and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage, and tasso ham are also frequently used in the dish. The dish is customary – ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos, gallo pinto and feijoada.
Sofrito, sofregit, soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately.
Hoppin' John, also known as Carolina peas and rice, is a peas and rice dish served in the Southern United States. It is made with cowpeas, mainly, black-eyed peas and Sea Island red peas in the Sea Islands and iron and clay peas in the Southeast US, and rice, chopped onion, and sliced bacon, seasoned with salt. Some recipes use ham hock, fatback, country sausage, or smoked turkey parts instead of bacon. A few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the South Carolina Lowcountry and coastal Georgia. Black-eyed peas are the norm elsewhere.
Picadillo is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat, tomatoes, and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning "to mince".
Ropa vieja is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef and tomatoes with a sofrito base. Originating in Spain, it is known today as one of the national dishes of Cuba. The name ropa vieja probably originates from the fact that it was often prepared using food left over from other meals.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Rice and peas or peas and rice are traditional rice dishes within some Caribbean countries. The 'peas' used in this dish by some countries are traditionally pigeon peas otherwise called 'Gungo peas' in the Caribbean. In Caribbean however, either Kidney beans or Pigeon peas have been traditionally used. Rice and peas recipes throughout the Caribbean varies, with each country having their own way of making it and name of calling it, and are similar only by the two main ingredients which are the legumes (peas/beans) used and rice to form a mixture. The name Rice and Peas originally is used by Jamaicans to identify the dish, other countries have different names for it.
Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork.
Bap is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of bap. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice.
Moro de guandules is a rice and pigeon pea dish from the Dominican Republic served on holidays.
Arroz con maíz is a Latin American dish with rice and corn cooked in one pot.
Baião de dois is a dish originating from the Brazilian state of Ceará, typical of the Northeast Region and parts of the North Region, such as Rondônia, Acre, Amazonas and Pará. It consists of a preparation of rice and beans, preferably Brazilian beans such as "feijão verde" or "feijão novo". It is common to add queijo coalho. Dried meat is not added in Ceará. In Paraíba and in Pernambuco, there is a variant called rubacão, a dish that is very popular in the Sertão.
Carne mechada is a stewed meat dish traditional of Spanish and Latin American cuisine. It involves slow-cooking or braising a piece of meat, often beef or pork, until it becomes tender and easy to shred.
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