Over the past three days of widespread power outages in Cuba, a major challenge facing Cubans has been the spoilage of food due to the country's high temperatures and lack of refrigeration, especially affecting meat and dairy products. A common sentiment expressed on social media is that life in Cuba today resembles that of the Taíno era. However, today's Cubans are far less prepared to endure without electricity compared to the colonial era, when various methods were employed to preserve food without refrigeration.
Electricity was introduced to Cuba in the 19th century, yet even into the mid-20th century, these food preservation techniques were essential in rural areas to prevent spoilage. Below are some globally recognized methods, though implementing them during Cuba's current blackout might be impractical due to the scarcity of salt, vinegar, and lard in the country.
Rediscovering Ancient Techniques
1. Salting
This age-old technique involves covering foods, particularly meats and fish, with salt. Salt draws out moisture, thereby inhibiting the growth of bacteria and fungi that thrive in humid environments.
Uses: Commonly used with meats (like pork and lamb) and fish (such as cod and sardines).
Historical Examples: Salted cod is a staple in both European and Latin American cuisines.
2. Smoking
Smoking exposes foods to wood smoke over extended periods, imparting flavor while dehydrating and sterilizing the surface, creating a protective barrier against bacteria.
Uses: Applied to meats, fish, and sausages. Foods such as hams, sausages, and fish were traditionally hung in smokehouses or chimneys.
Historical Examples: Serrano ham in Spain and smoked salmon in Nordic cultures.
3. Drying or Dehydration
This method uses sunlight and wind to remove moisture from foods, allowing them to last longer without spoiling.
Uses: Meat (like jerky or charqui in Latin America), fruits (such as figs and raisins), and vegetables.
Historical Examples: In arid regions like the Middle East and Mediterranean, sun drying was crucial for preserving foods like fruits and fish.
Challenges and Limitations in Modern Cuba
4. Preservation in Fat (Confiting)
In this technique, meat is slowly cooked in fat (such as lard or oil) at a low temperature, then stored submerged in the same fat, creating an oxygen-free environment that prevents bacterial growth.
Uses: Common for preserving meats like duck or pork, especially in French and other European rural cuisines.
Historical Examples: Duck confit in France or pork preserved in lard in Spain, similar to practices in rural Cuba.
5. Pickling and Vinegar Preservation
Foods were submerged in an acidic solution like vinegar to prevent bacterial growth. This method was widely used for preserving vegetables and some meats.
Uses: Vegetables (such as cucumbers, onions, carrots) and certain meats.
Historical Examples: Pickling was popular in Mediterranean cuisine for preserving meats and fish with vinegar and spices.
6. Fermentation
Controlled fermentation uses bacteria or yeast to break down sugars in foods, producing acids, gases, or alcohols that preserve the food and often enhance its flavor.
Uses: Used for vegetable preserves (like sauerkraut), dairy products (yogurt, cheese), and meats (fermented sausages and chorizos).
Historical Examples: Fermented cabbage in sauerkraut in Germany or kimchi in Korea are quintessential examples.
These traditional techniques were vital for survival long before refrigeration and continue to be valued today for their unique flavors. However, in modern Cuba, these methods have largely fallen out of practice. The cultural knowledge has faded, with few individuals employing them in their homes, and even those who know how often lack the necessary resources to do so.