Culinary traditions of Imías

Culinary Traditions in Imías. Imías is distinguished among other things by preparing meals and sweets, as different types of calalúes, enchilado crabs , tetí compound fish prepared with coconut milk, rice with crab , bean gandul milk coconut nougat coconut, Cucurucho, guineo paso, among others, those that survive on the southern coast of Guantanamo due to a strong work in safeguarding them.


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  • 1 Rescue of traditions
    • 1 Preparation of the Guineo Step:
  • 2 Inventory of traditional Food and Beverages of the Imías municipality
    • 1 Traditional Food
    • 1 Grape Wine
    • 2 Unleavened Grape Wine
    • 3 Prú
    • 4 Pomegranate wine
    • 5 Alvarroa Wine
    • 1 Crab Enchilado.
    • 2 Composite teat
    • 3 Fish with coconut milk
    • 4 Guanimo
    • 1 Aloin Compound (Pill)
    • 2 Children’s compound
    • 3 Anti-inflammatory
    • 4 Anticatarrhal
    • 5 Anti-inflammatory
  • 6 References

Rescue of traditions

On the coastal coast of the Municipality of Imías, a strong work has been directed towards the special treatment of the distinctive elements of culinary art in this region of the country from a system of joint actions with cultural institutions, cultural promoters, art instructors, Commerce and Gastronomy, the Municipal Station, the most outstanding exponents and the political and mass organizations as a central element for the achievement of the presentation of the valuable recipes that distinguish this territory that was a settlement of aborigines, Spanish, French and Dominicans; not so Haitians. As a result of the work done, we treasure the recipes that have been present in the kitchens of the inhabitants of this coastal area since the 19th century .

It is a novelty for the immigrants because it is a recently acquired rescue, the Guineo Paso, a recipe offered by an exponent of 80 years of age, confirmed the same day with another of 96, the latter specifying that this product was marketed in the neighborhood of Cajobabo Municipality of Imías, a Galician.

Preparation of the Guineo Paso:

Peel the ripe banana, it is put in the sun on a board, when it is golden it is turned, so that the other side is browned, then it is pressed with another board on top and the location of heavy elements, when removing the board from above, if it is humid they are placed in sunny area; being able to turn, when they give the sensation of a fried banana, it is ready to eat; To store it, they are placed in glass or other knobs, being able to water them as they settle a level of sugar. Christmas Eve was the favorite day for its consumption. Museum work for the revitalization of the different traditional dishes. The Museum has been characterized in its more than 20 years of work by strong community work, highlighting the fixed space “Young to be whoever wants to be”, dedicated to the elderly, which has become an ideal space for the revitalization of the different traditional dishes, carried by the grandparents; these also contribute to visits and other activities, maintaining a systematic revitalization work such as:

Inventory of traditional Food and Drinks of the Imías municipality

Traditional foods

  • Guanimo
  • Creole ajiaco
  • Calalú (sweet potato, joturo, chard, etc.)
  • Hayaca (corn)
  • Rice with shrimp
  • Rice with crab
  • Fricassee of Jutía
  • Coconut milk with fish
  • Teti
  • Fritter
  • Sweets
  • Cornet
  • Coconut nougat
  • Frangollo
  • Tulanga
  • Orange sweet
  • Bomb fruit candy
  • Traditional beverages
  • Wine grape
  • Alvarroa wine
  • Pumpkin wine
  • Pineapple wine
  • Cane wine
  • Coconut wine


Wine grape

Ingredients: Grape , sugar , yeast and water . Method of Elaboration: The grape is put in a glass or plastic container, the sugar diluted in water is added, a tablespoon of yeast, depending on the quantity (grape 5 pounds and sugar 12 pounds for 25 bottles). It is put to rest for 45 days, preferably in a dark place, then it is strained and left ready to eat.

Unleavened Grape Wine

Ingredients: Grape, sugar and water. Method of Elaboration: The grape is introduced into a plastic container and immediately the water is added with the sugar, a cloth is put in the mouth of the container or a stopper with a hose connected to a container with water, the process lasts 35 or 40 days. Then it is strained and left to rest for the performance to be strained again, packaging it in a glass container, ready for consumption.


Ingredients: Chinese yam , soapwort, sugar, sweet pepper , clove of castileor cannelloni leaves, and water. Elaboration method: A quantity of water is boiled, with the piled-up soapy vines, which must receive the sun beforehand, it takes a piece of Chinese yam to give it the color, sweet pepper, clove of castile or cannelloni; these last products that add flavor are thrown to him when taking out the strong candle. The next day when it is fresh, add the sugar (the sugar must be brown) and a little water if necessary, strain it into a thick cloth bag (this bag should be only for this, do not wash it with soap or detergent ). It is packaged, it is put in the sun all day, at night it is collected and placed in the cold, the next day it is consumed. It is important that before straining it you add a liter or more of the mother, which is a product of the process that you have done previously. Cleanliness should prevail.

Pomegranate wine

Ingredients: Pomegranate seed and sugar and water. Method of Preparation: Pomegranate seeds, sugar and water are introduced into a plastic pommel, placed in a dark and cool place, without uncovering it for 40 days, then strained and ready for consumption.

Alvarroa wine

Ingredients: Alvarroa fruits, sugar and water. Method of Preparation: Assemble the Alvarroa fruit, macerated or shredded, in a preferably wooden container, add sugar and water depending on the quantity, for a period of 40 days in a dark and cool place, strain and let it rest.


Crab Enchilado.


Crab Enchila.jpg

Ingredients: Crabs , chili peppers , tomato , chives, garlic , annatto , salt, fat, spicy, coconut milk. Preparation method: The crabs are placed in a pot with hot water, then the shells are brushed and washed; then they are boiled until they acquire a grayish color. Once cold, the dough is removed by tapping with a macerator, the grinding wheels are used to remove the dough from the legs, chest and other grinding wheels. The coconut milk is boiled with chili peppers, garlic, chives and achote is added, the dough is introduced into the casserole and left to cook until it is in the coconut fat, to garnish the dish you can add a boiled crab on it with some decoration branches.

Composite teat



Ingredients: Teat, chili peppers, tomato, onion, garlic, annatto, salt, fat, spicy. Method of Preparation: The teats are washed with water and lemon acid 2 or 3 times. The stir-fry is prepared with all the ingredients. Once ready, add the teats, add the salt to taste and cover, putting it over a low heat, at the end add the garlic; after 10 or 15 minutes it is ready to eat.

Fish with coconut milk


Ingredients: Fish, coconut milk, chili peppers, tomato, onion, garlic, achote, salt, pepper. Elaboration method: The coconut milk is extracted in the following way: after grating the coconut, add water, squeezing it later on a cloth. This milk is boiled and all the ingredients are added to it; When it thickens, add the fish and cook for approximately 30 minutes. For the recipe, dried fish is used, after introducing it in cold and then hot water, removing the bones.



Ingredients: Bananas, peppers, tomato, onion, garlic, achote, salt, fat, spicy, coconut milk, minced meat or meat. Method of Elaboration: The bananas are peeled and grated, the coconut is minced, grated and the milk is extracted, this is put on a simmer and the meat and ingredients are added. The meat is cooked to soften it, then the grated dough is placed on a previously prepared piece of banana leaf and the meat with the seasonings is added to the dough, the sheet is closed and the sides are tied and put to boil 30 minutes.


Aloin Compound (Pill)

Ingredients: Stinky leaf, yam from the marigold bush, pine nut oil, acacia seed powder. Method of elaboration: Acacia seed powder is used to unite the ingredients, the juice of the smelly leaf is extracted, that of the yam of the wonder plant, the pine nut oil; all these elements are joined with a honey for the coating with sugar, achieving a laxative or purgative pill. The weight of the pill is 1 to 2 grams.

Children’s compound

Ingredients: Snail root, mabujabo stew root, verbena, cat’s tail root, tuba tuba root, alacrancillo root, blackberry, sugar or honey, jamo root, anison root, cordosanto root and water. Method of elaboration: All the roots are boiled, then it is strained, the sugar or honey is burned, it is united with the boiled water and it is put to boil again, obtaining the compound. Used for various types of parasitism, anti-inflammatory.


Ingredients: Aloe Vera , honey , sage leaf, joruro leaf, oregano leaf, stink leaf, purslane leaf, Mari Lope leaf, anamu root and water. Preparation method: All the ingredients will be put in the blender, together with half a bottle of honey and a glass of white rum or alcohol, then it is packaged in a bottle. The cast product is left for 7 to 10 days in the sun and calm.


Ingredients: 2 or 3 güiras, ubí liana, smelly bud, oregano, aloe, honey, copal, Chinese yam, magüiro, Mari Lope, manajú, saraguey break bud, sage, pomegranate peel, guaguasí peel and victor. Method of production: You put all the ingredients to boil in a large pot, after lowering it, put the honey to boil so that it is practically well burned, once strained the water merges with the honey, it is boiled, achieving , a kind of dark colored honey.


Ingredients: 2 güiras are used, sabicú husk, magüiro leaves, a pinch of aloe, hedionda root, marjoram leaves, verbena leaves, guasima husk, non-flowered guaguasí husk, Chinese yam, rudas leaves, root of tuba tuba, honey or sugar and water. Method of production: All the ingredients are boiled in a large pot, then strained, the sugar or honey is burned, at the end it joins with the boiled liquid and boils again, achieving a thick syrup. The typical dishes and sweets of this region known as the semi-desert of Cuba survive due to a strong promotional and revitalization work, which is nothing more than bringing the traditional phenomenon to social practice; being the stage to take it to roads like the local station.


by Abdullah Sam
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