Taino influences in Puerto Rican cuisine Puerto Rican cuisine



marinated cassava (spanish: yuca en escabeche)


from diet of taíno (culturally related maya , carib peoples of central america , caribbean) , arawak people come many tropical roots , tubers (collectively called viandas) malanga (xanthosoma) , yuca (cassava), thin cracker-like casabe bread made. ajicito or cachucha pepper, hot habanero pepper, recao/culantro (spiny leaf coriander), sarsaparilla, pimienta (allspice), achiote (annatto), peppers, ají caballero (the hottest pepper native puerto rico), peanuts, guavas, pineapples, jicacos (cocoplum), quenepas (mamoncillo), lerenes (guinea arrowroot), calabazas (west indian pumpkin), , guanabanas (soursops) taíno foods. taínos grew varieties of beans , maíz (corn/maize), maíz not dominant in cooking peoples on mainland of mesoamerica. due frequent hurricanes puerto rico experiences, destroy crops of maíz, allowing more safeguarded plants yuca conucos (hills of yuca grown together) flourish. maíz when used made cornmeal , guanime, cornmeal mixed mashed yautía , yuca , wrapped in corn husk or large leaves.



cilantro leaves







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