Food glossary

Achiote Known outside as annatto, an orange-red condiment and food colouring derived from the seeds of the achiote tree

Ajiaco A thick, stewy soup with a rich fragrance combining root vegetables such as malanga, pumpkin and plantain with chicken and pork and coloured with achiote. Cubans regard this as the ‘fusion’ dish that best showcases their Spanish, African and indigenous heritage

Bacán The plantain dough tamal (as opposed to the usual corn-based dough) made in Baracoa, with crabmeat, wrapped in banana tree leaves

Bolas de Guineo Plantain balls simmered in coconut-milk sauce

Cacao The name of the trees on cocoa plantations that bear cacao seeds in large, oval pods growing on their trunks. Also refers to the raw cacao beans that boutique chocolatiers come to Cuba in search of, purchasing for their bean-to-bar creations. Bolas de cacao refers to pure, roasted and ground cacao balls

Café Coffee. Coffee plantations are everywhere in Baracoa and its hinterland. The traditional preparation of the beans is to roast them over a wood fire in an iron cauldron before grinding them

Calalú Callaloo. The spinach so prevalent in Jamaican cuisine is found more regularly in the cuisine of Eastern Cuba

Camarones de río The local river prawns, which are speared and collected. Langoustine-sized, their meat is extremely sweet and tender

Casabe A Taino-bequeathed flatbread made with shredded and dried yuca and a dietary staple since pre-colonial times

Coco Coconut is at the core of Baracoan cuisine. Leche de coco is the coconut milk which many Baracoans cook their protein and vegetables in.

Agua de coco is coconut water. Coco loco is when the coconut water has a splash of rum added

Cucurucho Literally meaning ‘cornet’, this is a cone-shaped palm leaf which encases a sticky mixture of coconut, papaya, honey, and usually orange (but sometimes guava or pineapple)

Fufú de Plátano Mashed green plantain usually also containing onion and garlic, and sometimes flavoured with pork meat, salted and laced with fresh lime juice

Malanga The taro root vegetable that is used to make delicious fritters. Not to be confused with yuca, which is what Cubans call cassava, which is boiled, then served in a mojo sauce, or made into heavy, rough fries and served with a garlicky sauce

Maracuyá Passion fruit. More common in the east of the country, maracuyá is used to make fresh tropical juices, mojitos, and even as part of an acidic vinaigrette

Miel Honey. Bee hives are everywhere, and decent honey can be found at every breakfast table between February to October. Thanks to Cuba’s prohibition of pesticides, Baracoan bees are thriving, mainly feeding on mango tree flowers and juniper tree flowers, floral and aromatic in scent

Pulpo Octopus. Enjoyed Cuba-wide in stews, enchilado (tomato, chilli and cumin-based sauce) or as a ceviche or carpaccio, but particularly fresh and abundant in Baracoa

Tetí The tiny, savoury, transparent fish which have been harvested by fishermen for decades under the fading light of a waning moon, and which are used to pep up all manner of dishes from July to December