Congri is the typical accompaniment to all dishes in Cuban cuisine. It is a mixture of rice and black beans. The day before, soak 250 g of dried black beans in a large pot of cold water overnight. The next day, drain them then cover them again with water and cook them for 1 hour. Drain, reserving the water. Fry 500 g of rice in 1 tablespoon of oil for 3 minutes. Book. Then sauté 2 onions, 6 cloves of garlic and 2 green peppers, diced for 10 minutes. Add 1 tablespoon of dried oregano, 1 tablespoon of cumin, salt and pepper then the beans and their cooking water. Bring to a boil and add the rice. Bake for about 20 minutes.
Sofrito is a spicy tomato sauce that accompanies many dishes. The preparation is very simple. Brown 2 chopped onions, 1 diced green pepper and 5 crushed garlic cloves for 15 minutes in 125 ml of olive oil. Add 100 g of minced red peppers, 275 g of tomato sauce, 1 teaspoon of dried oregano and 1 tablespoon of red wine vinegar. Cook for 15 minutes over low heat. Pour into a vocal and let cool. Keep refrigerated.
Cuban flan is a dessert made with condensed milk, coconut milk and eggs. Mix 400 ml of sweetened condensed milk, 400 ml of coconut milk, 4 beaten whole eggs, 1 sachet of vanilla sugar, 1 pinch of nutmeg and the zest of a grated lemon. Pour liquid caramel into the bottom of a mold, then add the egg mixture. Bake in a bain-marie for 40 minutes at 180°C. Leave to cool before unmolding. Serve very chilled.
