13 / 156
13
grain separate from its neighbor without
being dry.
Colored rice, that is rice with the
addition of chicken, fish, and various
condiments, is easier to prepare although
apparently more complicated.
Corn is another important element
in the repertoire of Cuban cookery and
the tamale one of its
~asterpieces.
Not
the dry, hard article' made from yellow
meal highly peppered, known in the
United States through the Mexican
variety, but the delicious substance made
from fresh corn grated from the cob
and seasoned in the happiest and most
successful way-a real inspiration.
Africa has yielded several contri–
butions
to
West Indian foods, noteworth–
ily
okra, known as
quimbomb6.
Southerners will probably enjoy it more
than the inhabitants of the northern
States.
1
I
The banana, which has become
within the last twenty years a world
staple, is a prime factor here, seen in
endless varieties. The fruit-from the
tiny date banana
to
the popular Johnson
and the cooking vegetable, which goes
through a whole gamut, and is eaten