User:Houa72Lee/sandbox

Cuban Cusine
Cuban Cuisine is a mix of Spanish, African, and neighboring Caribbean countries. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. Nevertheless, there's even a little bit of Chinese influence in Cuban cuisine in Havana, Cuba. This results in a unique, engaging, and flavorful blend of the several different cultural influences, with strong similarities with the neighboring Dominican Republic and Puerto Rico cuisine. Western Cuban cuisine makes wide use of eggs, particularly omelets (such as tortilla de papa) and fried eggs (huevos à la habanera, fried eggs served over white rice, and fried plantains). Fish dishes are also common, especially in coastal areas, and although Cuba has a well-developed lobster fishing industry, it is used very sparsely. Cuban cuisine was always of inland origin, therefore fish and sea products are as commonly used as in coastal areas, where crab is another common food staple. Popular fish recipes are enchilado (shrimp, fish, crab, or lobster in a sauce that, despite its name, contains no chili), and à la vizcaína, a tomato-based sauce of Basque origin used to cook bacalao (salted cod).

Ingredients
Even though Cuba is a small country its culinary variety is rich and abundant making it use fresh ingredients. Primary ingredient is In the eastern part of Cuba In the western part of Cuba Other ingredients
 * Rice
 * Beans
 * Honey
 * Chocolate
 * Annatto Seeds
 * Eggs
 * Lobster
 * Fish
 * Shrimp
 * à la vizcaína (Tomato base sauce)
 * Onions
 * Garlic
 * Bay Leaves
 * Coriander
 * Cumin
 * Pepper