Thursday, October 21, 2021
  
  
Group exhibition embraces art

Group exhibition embraces art

Creators from the Saíz Brothers Association (AHS) and...

El patio de mi casa: Cienfuegos' song to Cuban culture

El patio de mi casa: Cienfuegos' song to Cuban culture

Music returned this Wednesday to the big stages of...

"Los Elementos", National Prize for Community Culture 2021: Filled with Pleasure

The National Community Culture Award 2021, granted by...

  • Group exhibition embraces art

    Group exhibition embraces art

  • El patio de mi casa: Cienfuegos' song to Cuban culture

    El patio de mi casa: Cienfuegos' song to Cuban...

  • "Los Elementos", National Prize for Community...

CORN STEW

CORN STEW

Preparation:
1.Put the ham, the chorizo, the pepper, the onion, and the garlic in a pan. Cook them several minutes.
2.Add the tomato sauce, salt and pepper and cook for two or three minutes.
3.Pour the sauté in a cooking pot and add some water, corn and potatoes.
4.Cook to medium fire around 20 minutes.

OMELETTE AND POTATO PURÉE

Preparation:

1.Make four thin omelettes with a single egg and a pinch of salt.
2.Boil the potatoes with salt and reduce them to purée while adding butter and pepper.
3.Put portions of this purée covering every omelette and roll them.
4.Serve along with ketshup.

CONGRI STUFFED TURKEY

Preparation:

1.Marinate the turkey from the inside and the outside with crushed garlics, salt, pepper and oregano, as well as cumin. Squeeze an orange as well.

2.Leave this marinated meat preferably from the previous night.

3.Stuff the turkey with cooked rice to the "moros y cristianos" or congri style, which continues to soften inside the turkey so it does not completely cook. In addition, it is not advisable to exceed while stuffing the turkey because the turkey grows even more.

4.Close the turkey by sewing it with a thread and put it to the oven to 150ºC during 2 ½ or 3 hours.

5.Spread some kind of fat while you roast the turkey so it not burn or drys too much.

MINCE

Preparation:

1.Use a machine to grind the meat.

2.Fry the onion, garlic, red pepper, parsley, everything well cut into small pieces, with the tomato and the hot fat.

3.Add the ground meat with the salt, pepper, oregano and dry wine.

4.Let it cook to low fire until the meat softens and becomes juicy.

 

CHICKEN WITH WINE AND ONIONS

Preparation:

 

1.Brown the chicken in butter and dust it with salt, garlic and pepper.

2.Put the onion cut in slices over the chicken, add the wine and cook to low fire for at least 30 minutes or more if necessary.

3.If you want the juice made by the chiken to create a dense sauce, slightly cover it with flour before browning it.

 

Translated by: Osmany Ortiz González (Azurina) 

Cultural Guide

Curiosities

Meet the city