The True Meaning of Viandas in Cuba
The origin of the word “vianda” comes from the Vulgar Latin vivanda, which means “food or nourishment,” and that is the accepted definition in our language. Following this same analysis, we can highlight that it also derives from the French word viande, with the same meaning. In Spain, “viandas” refers to “sustenance or food for people,” that is, any kind of food.
However, in Cuba, the concept of “vianda” is quite different, and it is very likely that a large percentage of Cubans are unaware of its origin and its most accepted definition. For Cubans, this concept applies to a group of edible roots and tubers such as cassava (yuca), sweet potato (boniato), potato, yam (ñame), and malanga, as well as other fruits like plantain – specifically the green plantain – rich in carbohydrates and generally consumed boiled or fried. Viandas, along with rice and beans, are a main part of the Cuban menu and represent a dietary pattern shaped over many centuries. That is Cuban food!
But let's learn a bit more about Cuban “viandas.”
Cassava (Yuca) (Manihot esculenta) is a tuber that forms part of the indigenous heritage of the Cuban nation. Long before the Spanish conquerors arrived in the Greater Antilles, cassava was consumed by its inhabitants, mainly in the form of casabe: a cassava bread, round, thin, and crunchy. Casabe is still made and consumed in some regions of the country, mainly in the eastern region. But undeniably, the star dish made from this vianda is Yuca with mojo, which is an inseparable part of Cuban culinary tradition. Cassava is also the base of Yuca fritters, a delicious dessert mostly consumed on festive days by most families in the country.
Plantain or banana (Musa sapientium) is a fruit eaten in several cooking forms and is highly prized on the Cuban table, especially the so-called green plantain. Green plantain can be consumed in various ways, but the most common forms are mashed in the dish known as Fufú de Plátano, or fried as Chicharritas or Tostones. When ripe, it is enjoyed as Fried ripe plantain, notable for its softness and exquisite sweet flavor.
Malanga (Colocasia esculenta) is another tuber essential on the Cuban table. It is highly valued and used for feeding small children because it is very healthy and nutritious. It is usually prepared as a puree mixed with milk and butter, the famous Cuban-style malanga puree, a very simple but exquisite dish. Malanga with mojo sauce, like its companion cassava, is a common side dish in many meals, or also in the form of Malanga chicharritas, like green plantain, or as delicious Malanga fritters, crunchy outside and soft inside.
Sweet potato (Boniato) (Ipomoea batata) is a valued tuber that, although native to South and Central America, also has various preparations in Creole cooking. Fried boniatos are very popular on the island, although in most homes they are consumed boiled as a main accompaniment to other dishes. Farmers often combine boiled boniatos with Native cornmeal, a very simple but energetic food, especially to endure hard agricultural workdays. However, one of the most popular and beloved dishes made with this vianda is sweet boniato, known as Boniatillo, a delicious dessert worthy of ending any Cuban meal or accompanying a steaming cup of coffee during a chat with friends.
Potato (Solanum tuberosum) is a tuber of South American origin, but was introduced in Europe after the arrival of colonizers to the New World, and it reached Cuba brought by the Spanish conquerors. In Cuba, it is one of the most valued viandas. It is eaten as puree, boiled in salads, fried or simply boiled. One of the most popular dishes prepared with this vianda is Stuffed potatoes, a very Creole culinary delight.
Yam (Ñame) (Dioscorea spp.) comes from Africa and is a tuber highly liked by Cubans, although maybe less frequent than the others mentioned above. It is eaten roasted, fried, and even smoked. It is also prepared boiled, cooking it in water with a splash of lemon, bitter orange, or vinegar to keep it very white. Then, like its companions cassava and malanga, a good mojo criollo sauce is poured on top, turning it into a special dish, worthy of any table.
In summary, while in other places “vianda” may refer to any type of food, in Cuba it is a very specific term for a group of carbohydrate-rich foods that are essential in the local cuisine.
If you are not Cuban, it is very likely you do not know this particular secret of the island. But if you visit Cuba and are invited to lunch or dinner at a native family’s home, rest assured you will be treated to a delicious Creole dish where one of the mentioned viandas will not be missing.
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- Secrets of Cuban Cuisine
Do you know other viandas or ways to prepare them in your family? Tell us in the comments and let’s keep sharing the flavors that make the Cuban table unique!
For the original article in Spanish, visit: ¿Qué es vianda para los cubanos?.
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