The Commission for the Safeguarding of Intangible Cultural Heritage, part of the National Heritage Council, declared Cuban Creole cuisine to be National Cultural Heritage, on 18 October 2019.
Cuban media reported that this was confirmed on the last day of the 7th International Culinary Festival that took place last week in Havana’s Palace of Conventions.
Cuisine in Cuba is the result of the transculturation process that took place in the country and in which the indigenous, Hispanic, African, French, Franco-Haitian, Chinese and North American cultural heritages met, said Gladys Collazo, President of the National Council of Cultural Heritage.
The Culinary Festival 2019, which brought together about 300 delegates from 26 countries, included master classes, taught by renowned chefs who spoke on topics such as healthy and sustainable cooking and the use of foods such as chocolate, coffee and wine.
The closing ceremony was also attended by Cuban Ministers Manuel Marrero, of Tourism, and Betsy Díaz, of Internal Trade, and international officials Cornelia Volin, General Secretary of the World Association of Chefs, and Ratganer Fridkirisson, General Director of the World Association of Societies of Chefs.
Typical Creole Cuisine dishes as in the picture include:
Ropa vieja (spicy shredded beef), congri (black beans in rice) soft fried plantain or tostones (twice fried plantain) and roasted pork.