Hispanic Heritage · Cuba

Las Tunas

Las Tunas · Puerto Padre · Manatí · Jesús Menéndez · Majibacoa · Jobabo

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Caldosa de Kike y Marina

Descubre

Las Tunas introduces caldosa, a substantial stew suited to a shared table. Meat, roots, plantain, squash, and a seasoned sofrito simmer together until the broth becomes thick and full.

La Gente

The pleasure of a communal pot begins with the preparation. Divide the chopping, measure the seasonings, and give the ingredients room to cook. This version offers a home-scale approach to a dish associated with gathering and sharing.

Sabor

Las Tunas cooks the oriental way, with beef and everything the neighbors brought: sofrito of onion, pepper, garlic, cumin, oregano, bay, and the acid of lime or sour orange at the end. Sweetness from calabaza and ripe plantain. No heat, unless a neighbor brought ají.

Spice DNA · Sweet medium · Herb medium · Acid medium · Smoke medium · Heat none

Seasonings to explore

• Minced Garlic in Olive Oil. In the sofrito. Adds a savory garlic base.
• Cumin Ground. In the pot.
• Oregano Whole. In the pot.
• Bay Leaves Whole. In the pot.
• Black Pepper Ground. In the pot.
• Onion Powder. With the fresh onion.
• Sazón Tropical. For the color.
• Sour Orange Marinade 20. At the end, or lime.

From your market: chicken thighs and beef chuck, or whatever the day has, and the viands: yuca, malanga, boniato, calabaza, potato, corn on the cob, a green plantain and a ripe one. Badia does not sell the neighbors. Invite some.

Cocina

Caldosa de Kike y Marina

The neighborhood pot of Las Tunas. Chicken and beef with every viand the street brought, and the song on the speaker.

Serves 10

• 1 lb chicken thighs
• 1 lb beef chuck, cubed
• 12 cups water
• 2 Badia Bay Leaves, whole
• 3 tbsp oil
• 1 onion, chopped
• 1 green pepper, chopped
• 2 tbsp Badia Minced Garlic in Olive Oil
• ½ tsp Badia Onion Powder
• 1½ tsp Badia Cumin, ground
• 1 tsp Badia Oregano, whole
• ½ tsp Badia Black Pepper, ground
• 1 tsp Badia Sazón Tropical
• 1 cup tomato sauce
• 1 lb yuca, 1 lb malanga, 1 lb boniato, 2 potatoes, all peeled and cut
• 2 cups calabaza, cubed
• 1 green plantain and 1 ripe plantain, in chunks
• 2 ears of corn in rounds
• ¼ cup Badia Sour Orange Marinade or the juice of 2 limes
• Salt
• Cilantro or culantro to finish

1. Meats. Simmer the chicken and beef in the water with the bay leaves 45 minutes, skimming.
2. Sofrito. Warm the oil. Cook the onion and pepper with the garlic and onion powder until soft. Add cumin, oregano, pepper, sazón, and tomato sauce. Cook 5 minutes. Stir into the pot.
3. Viands. Add the yuca, malanga, green plantain, and potatoes. Simmer 25 minutes. Add the boniato, calabaza, ripe plantain, and corn. Simmer 25 minutes more, until everything is soft and the broth has some body.
4. Finish. Sour orange or lime. Salt. Cilantro over the top.
5. Serve in cups and bowls, in the yard if you have one. Invite everyone to serve themselves.

Pueblos de Las Tunas

Las Tunas · Puerto Padre · Manatí · Jesús Menéndez · Majibacoa · Jobabo · Colombia · Amancio

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