Caribbean: Cuba

Majestic mountains wrapped in banana leaf-green tangles of jungle. Faded palaces displaying Che Guevara murals like peacocks' tails. Bounty-like beaches lapped by sapphire-coloured seas. Cuba's image hasn't changed in years. And why should it? This Latino lovely has the kind of timeless beauty that really endures. We're talking fields of sugar cane that sway in the midday sun. Vintage American cars that sweep down dusty roads. And dazzling sunshine that gives everything in its path a golden halo. It could be any time between now and 1950. But what makes this slice of paradise stand out from the Caribbean crowd? Perhaps it's the Latin spirit that oozes from every ramshackle Spanish mansion? The melodic strains of jazz and sizzling sounds of salsa that rule the air? Or maybe it's just the rum? Whatever the draw is, Cuba's definitely enjoying its moment in the sun.
| Factbook |
| Capital (and largest city) |
Havana |
| Official languages |
Spanish |
| Currency |
Cuban peso (CUP), Convertible peso (CUC) | £1.00= CUC1.80 |
| Calling code |
+53 |
| |
|
| Area |
110,861 km² (105th) 42,803 sq mi |
| Population |
2007 estimate 11,394,043 (73rd) |
| Climate |
tropical; moderated by trade winds; dry season (November to April); rainy season (May to October) |
Eating out
Food is in short supply in Cuba, and although traditionally Cuban cuisine relied heavily on meat, nowadays locals have to improvise with many flavourings and vegetarian alternatives.
TYPICAL LOCAL DISHES
Congris is a mixture of rice and kidney beans, whilst moros y cristianos (Moors and Christians) is rice with black beans. Thanks to food shortages, this forms the staple diet of most Cubans. Roast pork and roast chicken are commonly served with black beans, white rice and plantains. Plantains are cooked in all sorts of ways, fried either ripe or green, in slices or paper thin, boiled, mashed or mixed with fried pork rinds. Root vegetables are popular. You might try cassava, yam or boniato, which is a delicious type of sweet potato. Fruit salad made with grapefruit, orange and sometimes pineapple might be served with breakfast. Desserts might include fruit salad, creme caramel, glace pawpaws with a pastry, or guava marmalade with cream cheese.
DRINKS OF THE REGION
Rum is a staple in Cuba, and Bacardi was invented here. However the Bacardi family fled to Puerto Rico after the revolution, taking the patent with them, but a similar light rum is still made under the brand name Havana Club. Caney rum is made in the old Bacardi factory. Mojito is a cocktail made from rum, sugar, water and mint, and was Hemingway's favourite tipple. Cuba Libre consists of rum and coke, and was made up to welcome the Americans when they took over from the Spanish in 1898 - symbolic rum for Cuba and coke for America! Beer is very popular in Cuba. Look out for Cristal, the most common brand, and also Bucanero. Cafe mezclado is a strong black coffee with plenty of sugar, which Cubans drink at the end of a meal.