The Catholic priest from Santiago de Cuba, Leandro NaunHung, known for exploring and sharing the customs and traditions of rural areas in the province, shared a video on social media this Monday in which a woman explains in detail how to prepare the jutía conga.
In the post made through his Facebook account, the priest introduces the lady while enthusiastically describing the preparation process of this traditional dish, highlighting its unmatched flavor.
"This is jutía. They say it's like pork," the priest pointed out. "But richer than pork," the woman replied.
According to the explanation, the meat of the jutía is first salted and then smoked, a crucial step to impart its distinctive flavor.
Once smoked, it is cut and passed through hot water to remove the excess smoke before continuing with the recipe.
"Then she starts cooking with the spices she uses: tomato puree, garlic, and everything else she needs," she adds, while detailing that the final result is a thick sauce that resembles a fricassee.
With a smile, he assures that the dish is "divine" and a true delight that deserves to be tasted.
NaunHung said, “Save me a jutía for when I come to throw the party; I’ll bring everything else and we’ll make it in sauce.”
The parish priest, known for his fondness for pasta, as he previously shared an enticing spaghetti recipe, suggested combining both dishes.
"When I come over to make spaghetti, I'll bring the spaghetti and you bring the jutía," he emphasized.
However, the populations of conga and andaraz jutías, in places like the Alejandro de Humboldt National Park, Guantánamo, have decreased due to poaching and natural threats such as the bush hawk, the mongoose, and feral dogs.
These native species face constant pressure that seriously threatens their survival in their natural habitat. Endangered, both species also suffer from a lack of research and technical personnel to assess their status and implement effective conservation measures.
In the midst of the scarcity of food and basic products in Santiago de Cuba, NaunHung recently shared a traditional coffee alternative, known as the "coffee of the poor," made from platanillo seeds.
The parish priest, who works to empower rural communities in Santiago de Cuba in the face of the current economic crisis, shared on Facebook a little-known tradition for many, but common in the region due to the shortage of conventional coffee.
The video features a conversation with a local resident, discussing how the plant known as "platanillo" is used as "the poor man's coffee," a substitute that many locals have turned to in times of hardship.
Frequently Asked Questions about Survival Cooking in Santiago de Cuba
How is the jutía conga prepared according to the recipe shared by the priest NaunHung?
The preparation of the conga jutía begins by salting the meat and smoking it to give it its distinctive flavor. Then, it is cut and rinsed in hot water to remove the excess smoke. Finally, it is cooked with tomato puree, garlic, and other spices until a thick sauce similar to a fricassee is achieved.
Why is the conga hutia endangered in Cuba?
The conga hutia is in danger of extinction due to poaching and natural threats such as the hawk and the mongoose. Furthermore, the lack of studies and technical personnel to implement effective conservation measures compromises its survival in the Alejandro de Humboldt National Park and other areas.
What food alternatives has Father NaunHung proposed during the economic crisis in Cuba?
NaunHung has shared various survival recipes, such as "poor man's coffee" made with plantain seeds, and dishes like spaghetti with purslane, cactus soup, and a Creole version of sampa. These recipes use local and accessible ingredients, providing nutritious options in times of scarcity.
How has the work of Father NaunHung impacted the rural communities of Santiago de Cuba?
The work of NaunHung has been significant in providing not only spiritual guidance but also practical support to face everyday challenges. It has strengthened community resilience by focusing on food self-sufficiency and solidarity, offering recipes and alternatives to confront the economic crisis.
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