Sunday, February 28, 2021
  
  
Iconic tapestry removed from the UN headquarters

Iconic tapestry removed from the UN headquarters

The iconic Guernica tapestry, which has been...

Rafaela Chacón Nardi: poetry exposed to the elements

Rafaela Chacón Nardi: poetry exposed to the elements

It is said that she wrote her first poems between the...

 Avantti Quintet and other groups from Cienfuegos invited to Festival

Avantti Quintet and other groups from Cienfuegos invited to Festival

For the first time since its creation, the Avantti...

  • Iconic tapestry removed from the UN headquarters

    Iconic tapestry removed from the UN headquarters

  • Rafaela Chacón Nardi: poetry exposed to the elements

    Rafaela Chacón Nardi: poetry exposed to the...

  •  Avantti Quintet and other groups from Cienfuegos invited to Festival

    Avantti Quintet and other groups from...

FRIED CABBAGE

Preparation

1.Crush garlic and slightly fry them in oil.

2.Add the cabbage cut in small pieces and stir until mixing everything with the oil, add salt and pepper.

3.Cook to low fire until the cabbage is tender.

4.Add the mustard with lemon juice, stir and put it to low fire again.

CORN SALAD AND OKRA

Preparation:

1.Select green and tender okras.
2.Wash then, remove the head and the end.
3.Cut them into round pieces.
4.Cook with a low level of salt and add some lemmon. Cook during 10 minutes.
5.Select the tender corncobs, remove the leaves, clean them and wash them in plenty of water.
6.Cut the corn grains with a sharp knife.
7.Cook the corn grains with some salt and chili.
8.Heat the oil and brown the onions.
9.Add the okras and slightly stir.
10.Add the corn to the okras and mix well.
(conceived for 5 servings)
Note: the okras are cooked by adding some boiling water in a way to constantly maintain the boiling point.

Stuffed cabbage

Preparation:

1.Separate the cabbage leaves and then should be slightly boiled until they a tender.
2.Drain them and let them refresh.
3.Mix the mince with the rice which should be previously cooked, add onion, tomato puree, parsley cut into little pieces, salt and pepper.
4.Take some portions of this mixing and place them over the cabbage leaves, wrapping them as a small tamal.
5.Put them carefully so these little rolls in the bottom of the pot and cover them with the rest of the misxing and some broth to cover them. Cook until the sauce gets thicker.

Translated by: Osmany Ortiz González (Azurina)

 

Green beans salad

Preparation:

1.Boil the beans and mix them with hard eggs and boiled potatoes.  Slice them.

2.Slice the tomatoes and put them into a platter dressing them with oil and vinegar.

3.Add the mayonnaise and the tomato slices.

Tropical potato salad

Preparation:

1.Peel the potatos using the jardiniere cut.
2.Cook the potatoes in water and salt. Don not let them burn.
3.Drain them and place them where they can get dry and hard.
4.Season the potatoes with the pepper and add some mayonnaise. Put it together being careful not to break the potatoes.
5.Decorate with lettuce leaves
(conceived for 6 portions)

Translated by: Osmany Ortiz González (Azurina)

Cultural Guide

Curiosities

Meet the city