The national dish of Cuba is a meal that is steeped in history, and it perfectly tells the story of the country’s culinary and cultural history. Like many great parts of Cuban culture, Ropa Vieja started life in Spain. Its name translates to ‘old clothes’ and the story goes that a penniless old man once shredded and cooked his own clothes because he could not afford food for his family. He prayed over the bubbling concoction and a miracle occured, turning the mixture into a tasty meat stew. Now, we’re not totally sure that this story is factual but it’s wonderful nonetheless. What we do know is that the recipe for Ropa Vieja is over 500 years old and originated with the Sephardic Jews in the Iberian peninsula of Spain. Because cooking was not allowed on the Sabbath the Sephardi would slow cook a hearty stew the night before. The dish then traveled to the Americas with the Spanish people, where it became a staple dish across the Caribbean and Cuba. And although the recipe has been tweaked over the years, the fundamental base of Ropa Vieja remains today as it always has.
A popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer.
or bansang 반찬; 飯饌; is a collective name for small side dishes served along with cooked rice in Korean cuisine.
In Thai, pad means “stir-fried,” krapow means “holy basil,” and gai is “chicken,”
E.g. Salmon Poke Bowl.
In Hawaiian culinary traditions, “poke” literally means to cut something. The chef will slice marinated, normally uncooked seafood and mix it with chunks of veggies.