WhileThe inhabitants of the city of Santiago de Cuba suffer one of the greatest food shortage crises in recent years, mainly meat, meat and vegetables, the local government holds a culinary workshop aimed at promoting new dishes based on eggplant, precisely one of the products that no one has seen on their table for months.
The Eggplant-based Preparation Workshop, which was promoted by the Culinary Association of Santiago de Cuba, brought together chefs from the municipalities and also had the support of the highest representatives of the government and the Party in the province, all with the idea to extend the initiative to the people.
Images of this activity circulate today on the Internet where you can see various dishes made in combination with eggs, honey, cheese, tuna, French fries, other vegetables, meats such as pork, a whole series of food products that today are unknown to the majority. of the population.
In the famous food and vegetable modules that have been sold in the city, during these months of social isolation due to Covid 19, eggplant has practically never been marketed, and they have limited themselves to selling almost exclusively chili, onion, mangoes , donkey banana, pineapple from time to time, and beets.
Furthermore, each sale of these modules is accompanied by immense queues, which discourages many from doing so, further limiting the diet of ordinary Santiago residents, at a time when even obtaining condiments, such as pepper or coriander and parsley, cannot be It is only more difficult but even more expensive.
The current food shortage that the city of Santiago de Cuba is experiencing has leftespecially vulnerable to some groups, such as children and older adults, where chicken, pork, malanga, among others, are very necessary in the diets at these ages.
The culinary reality of the people of Santiago at the moment is almost limited to the different picadillos, hamburgers and tubes of ham that are sold in the stores that collect foreign currency, to eggs if you have 5 CUC and buy them in the informal market, and one or another food, donkey plantain basically, that you manage to get. If you have a loose pocket, you add one or another canned product.
But nowadays it is difficult to get vegetables such as taro, sweet potato, banana, pumpkin, potato; chicken due to the huge queues it generates, pork missing and at sky-high prices, grains quite scarce, rice beyond what comes through the warehouse there is no rice except in CUC, and vegetables in general are also absent .
That is why it is contradictory, and even ridiculous, to promote culinary workshops with food products that are more than scarce, missing from the home. Such a professional activity would make sense if it were made with products such as ground turkey, almost the only stable meat on the Santiago table today.
What do you think?
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