Arroz a la Cubana
I’m re-posting this recipe for two reasons. First, this photo is better than the old one. Second, I wanted to create links to the other saba banana recipes that have accumulated since I first posted this wonderful rice dish called Arroz a la Cubana. I don’t really know if it originated from Cuba but I know it by no other name. I only know that this dish was introduced to the Philippines by the Spaniards. “Arroz” means rice. Arroz a la Cubana is basically a stew using ground beef instead of chunks, and served with fried egg (sunny side up!), slices of fried saba bananas and steamed or boiled rice.
Saba banana has thick yellow-brownish skin and is never eaten raw. It can be boiled or steamed in its skin, peeling it just before eating. As a dessert or snack, it can be boiled minus its skin in water and brown sugar (in this form, it can be bottled and preserved); fried with brown sugar and skewered on bamboo sticks (banana-que); dipped in a mixture of flour and egg, fried then rolled in sugar (maruya); or used whole, usually with jackfruit, as an egg roll filling then deep-fried (turon). Another popular sweet snack, guinataang halo-halo, has chunks of saba, kamote (sweet potatoes), sago (tapiocal balls) and bilo-bilo (sticky rice balls) in thick coconut milk. Finally, the most recent addition to my medley of saba banana dessert, from a recipe sent by reader Sam, saba bananas with honey, sweetened condensed milk and cinnamon.
As an ingredient to an entree, it is peeled, fried separately then mixed with tomato based stews like pochero (Spanish beef stew), or served on the side, as with Arroz a la Cubana. It is so versatile and, if cooked at the correct stage of ripeness, it is soft, sweet and really delicious. Arroz a la Cubana is rather plain without it.
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11 Responses to “Arroz a la Cubana”
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Hi! I’m a Filipino living in New York, and absolutely love this dish. It’s even better if you mix everything (including the egg) before you eat it, and add a little bit of Knorr or Maggi seasoning (US residents, check Asian or Filipino stores).
However, I don’t think you can call it a “stew” because a stew would mean that it has a thick sauce/soup that the meat was boiled in. What I know with Arroz ala Cubana is that it is fried.
The whole term, Arroz ala Cubana actually means “Cuban rice,” which people can easily order here in the US at Cuban restaurants. Saba around here is called Plantain, which is also available in Latin American supermarkets. ;>
Actually, Saba bananas are not quite the same thing as Plantains. Saba are shorter physically, though I don’t know how different they are as far as taste and firmness go.
Though you’re absolutely right about mixing it all up, that’s the only way we eat it back home.
I agree, Ponkan. Saba is NOT the same as plantain. In fact, saba has no equivalent in the west.
i already published this in zaar recipe you prick..
Pinaygourmet, so you’re the thief that published my entry there. Your IP has been duly recorded.
Love this dish. Im a filipino and my husband is white. The first time i cooked this, my husband loves it. So i included this in my cycle. Thanks for posting this recipe.
It calls for two tomatoes but I don’t see when they get added! With the tomato paste?!
With the garlic, onions and bell peppers. Hmmm, gotta edit the entry. Missed that.
very useful!!!!!!as in… thanks!!!!!!!!!!!!
Hi there Connie, I’d like to know what’s the tagalog word for “1/2 c. of sweet peas”? Thank you. ;p
[...] with the other half of the pan de sal and enjoy. The meat filling is the stew from the dish called Arroz A La Cubana. You can also top the beef stew with a fried egg or slices of hard-boiled egg before covering with [...]