Post by @CubanWindow
An original way of showing us the last days of the life of Jose Marti from the gastronomy and the feeding + the history of Cuba culinary culture.
Original post: Tasajo with roasted banana (ROUTE OF GLORY)
Gomez (Maximo Gomez Baez (Bani, Dominican Republic, November 18, 1836 – Havana, Cuba, June 17, 1905- was a general in the Ten Years War and the General-in-Chief of the Cuban Revolutionary Troops in the War of 95. Example of internationalist and military genius.) leaves, with 30 men to harass a convoy that leaves of Palma, Soriano for the Sale. Unfortunately, at about 5 o’clock in the afternoon when he finally makes contact with the convoy, Remanganagua’s strong escort and Spanish fort combine to dissuade him from attacking this force from his position.
Meanwhile, Jose Marti, in the camp, receives a group from Santiago de Cuba with whom he shares a meal based on roasted bananas and tasajo.
Tasajo refers to a cut of smoked meat over low heat, usually with firewood. The purpose is to dehydrate the meat to preserve it, but the process also gives it a peculiar flavor.
The procedure for turning a juicy beef cut into beefsteak varies from country to country, as does the food with which it is accompanied and the way of serving it, including rituals.
Little has transcended the procedures used by the “mambises” for the preparation of tasajo and much less of the customs that could have been erected around its consumption, although the accompaniment with foods, in particular plantain and “chopo” (similar to the “malanga” also known as yautia, big taro root, cocoyam, Japanese potato, tannia, and eddo, malanga coco is a large, dense root vegetable in the same family as taro root. The mottled exterior is brown to reddish, while inside the flesh can be cream, pale yellow, or grayish purple) is a recurrent element.
To see every day of the Route (A la Mesa: Below is a list of what we will discover each day, starting today we will live almost in real time what Martí, Gómez and his companions in 1895)