• home
  • about
  • recipes
  • events
  • press
  • catering
  • contact
  • Appetizers
  • Basics
  • Beans
  • Desserts
  • Ensaladas
  • Flan
  • French Inspired
  • Fusion
  • Havana
  • International
  • Lifestyles
  • Legumes
  • Main Dishes
  • Soups
  • Sauces
  • Savory
  • Tonight's Dinner
  • Viaje y Comida
The Moors & Christians Eat Bacalao
Monday, February 11th, 2008

On a trip to Spain about 9 years ago, we visited a historic landmark called La Alhambra, in Granada (Southern region of the country)(name escapes me right now) (my Paris connect emailed me at 5 am on Tues. to give me the name of the place! Thanks, M!) where Gypsy women were soliciting palm readings. Curious to know what information she could impart about my youthful life, I allowed her to. She said I was going to have two boys and that men in my life like long hair so she suggested I shouldn’t cut it. The one man that would scoff at the idea is my dad… She demanded payment to which my grandfather complied and gave her $1. She was seemingly insulted and grabbed my hand firmly until he offered her more. I pulled my hand from her and looked at her as if she were crazy.

She was trippin’. I left there all shook up and wondered over the years if there was any truth to her visionary speculation. My hair is still long, but NO kids, yet.

Somehow, while cooking last night, I thought of this incident. You know how some things just stay with you?

arroz congri

I decided to do arroz congri, or Moros y Cristianos with bacalao. Or the “blacks and whites”! Somehow, that doesn’t sit right me with considering its connotation is a play on integration of the two groups–not an easy feat in the history of this country. Yet, this Criollo (creole) dish from Cuba, is very traditional and one of the best rice dishes you’ll ever have. How ironic! Blacks and Whites Unite!!!

(a Clinton/Obama or viceversa ticket mention is note-worthy)

You may be accustomed to eating black beans cooked separately and poured over white rice. Congri is made when the beans and rice are cooked together and the rice becomes “black”.

The name Moros y Cristianos is a literal translation for the Moors and the Christians. A reference to medieval times, Moors were an ethnic group made up of Muslims of Islamic Iberian Peninsula and North Africa, who were of Arab or Berber descent. It’s probably most commonly associated with present day Muslims of Spain. We all know who the Christians are. I hope, people!

Now, that I’ve given you a brief history lesson on the Moor’s let’s talk dish.

This congri can also be made with red kidney beans and rice. It won’t be considered Moros y Cristianos, but congri, nonetheless. And truthfully, congri, really, is made with the red beans, but we Cubans change EVERYTHING as we see fit! I grew up eating the black version (ha ha… love it…anything black) with bacalao, or salted cod fish and boniato which is a Cuban white sweet potato.

I went to Kroger last night and no boniato. Living in the VERY black and white Atlanta, I was not surprised. In fact, an employee reports they had some in the back that were spoiled b/c they didn’t properly store them. Yeah, chick… there are Latin people even in Vinings, it’d be good to have some of our food. Mexicans probably make up the cleaning crew at 2 am…OOPS… and the plantains are never ripe.

Aaaarrrggggh.

Anyway, I did make the bacalao, something I hadn’t cooked in 6 years so I was excited about it. I improvised a bit and used fresh tomato in part, which I think is better anyway (recipe calls for tomato sauce) and added more cumin than normal. I LOVE cumin! And then because I didn’t have boniato, I went the easy route and made tostones (green plantain).

I will tell you, the congri is a process of sorts. You have to take the beans out, let water evaporate, etc… and I recommend using a pressure cooker. I’m actually going to do a post on tools of Latin cooking later this week. Pressure cooking is not for everyone, but if you want to try it, I’ll be more than happy to guide you in purchasing, testing, etc… You also want to make sure that you don’t over do it with the water, otherwise the rice will become too “ensopado” or too mushy. You want to accomplish a really pretty grayish color grain that isn’t too moist or too dry.

The bacalao is a process, too, only because it’s so salty. But well worth it. It offers all those elements for a healthy diet. When you buy cod fish, don’t get frozen. ICK and just doesn’t taste the same. And if you want to save time, you can even buy unsalted cod fish and simply salt the boiling water. If you do it that way, you’re going to have to let the fish sit in the water for about 10 minutes after it’s been cooked.

And, though typically eaten with congri, we also make bacalao fritters which are really good. I think the Brazilians have a bacalao fritter also.

My friend Jackie, her kids (my guinea pigs while I perfect some dishes for my cookbook) and Simone (my Brazilian “sous chef”) thoroughly enjoyed dinner last night. Sans 9 yr. old Coby who doesn’t like tostones…but he eats his green peppers!! Woo hoo! A kid that eats his vegetables without trickery!

Arroz Congri or Moros y Cristianos

Ingredients:

  • * 1/2 bag of dry black beans
  • * 9 cups water
  • * 3.5 cups white rice
  • * 1 bay leaf
  • * 2 tsp salt
  • * 1/2 green pepper, chopped
  • * 1/2 onion, chopped
  • * 5 garlic cloves, diced
  • * 1 tbsp olive oil
  • * Vegetable oil for sofrito

Sofrito:

In medium skillet, heat oil. Sautè garlic, onion and green pepper for 3 minutes.

Instructions:

Pick your black beans by taking out halves, rockish looking beans. Rinse one time. Add beans, bay leaf and water to pressure cooker. Cook for 25 minutes on high. Make the sofrito. Reduce heat to low and allow the cooker to release ALL pressure before opening. Check the water level. If you have more than 4 cups of water, pour out enough to only have 4 cups and remove about 1 cup of beans. Make sure your water is black. Add sofrito to beans and cook for 3-4 minutes on medium, without pressure, allowing water and beans to infuse the taste of the sofrito. Add rice and salt. Stir, cover and cook on low-medium for another 15-20 minutes, without pressure.

When rice is done, fork through, separating rice grains, and pour olive oil on top when serving.

Bacalao (salted cod fish)

Ingredients:

  • * 1lb fresh salted cod fish
  • * 1 cup tomato sauce
  • * 4 garlic cloves, chopped
  • * 1/2 green pepper, chopped
  • * 1/2 onion, pepper
  • * 1 tsp oregano
  • * 1 tsp cumin
  • * 1 packet of Sazon Goya seasoning without achiote or saffron
  • * 2 tsp white vinegar
  • * 3/4 cup dry cooking wine

Instructions:

Cook cod fish in water for 15 minutes. Pour out water and repeat for another 15 minutes, until it looses most of its salty taste. While fish is cooking, make sofrito and cook sauce. In large medium skillet, sautè onion, garlic and green pepper for 3 minutes. Set aside. In large aluminum skillet, bring together tomato sauce, cooking wine, vinegar, oregano, cumin and Sazon. Add sofrito and cook for 15 minutes on medium heat. Drain fish and pull into small pieces. Add fish to sauce and stir. Cover and let cook for another 15 minutes.

Rice yields about 8 servings. Fish yields about 6 servings.

OFF TO MINGLE WITH OTHER FOLK’S TODAY AFTER VISITING A COOL RESTO THIS WEEKEND THAT HAD ONE LATIN (ME) AND 5 BLACK (non-Hispanic) PATRONS (one of which was with me)….OUT OF 200.

Talk about segregation in the south still lives on. So SAD…

34 views  |  11 Comments  |  Print Version  |  Email This Recipe  

11 Responses to “The Moors & Christians Eat Bacalao”

  • Robin Says:
    February 12th, 2008 at 4:07 pm

    Great post! It was a pleasure to read and your recipe sounds great–I’ve always wanted to try bacalao.

    Have fun on your trip, hope its more amiable than the last one!

  • White On Rice Couple Says:
    February 12th, 2008 at 5:11 pm

    Looooove plantains. We don’t see plantain recipes posted often, that’s why yours is so great. You’re introducing a whole new set of recipes and flavors!

  • swirlingnotions Says:
    February 12th, 2008 at 7:22 pm

    I could so just wolf down that plate! Yum!

  • Cynthia Says:
    February 13th, 2008 at 6:29 pm

    I never used to like salt fish but these days I have warmed to it and cook it at least once a month.

    I have to try making the tostonnes as I am a big fan of plantains but never had or tried tostonnes.

  • Mark E Dixon Says:
    February 13th, 2008 at 10:32 pm

    Hey Princessa…. got your reply , mucho gracias para respuesta. mira yo gusta tu recetas ” Arroz Congri ” Arroz Con Bacalao ” Arroz con Pollo”….Well as you see I have a little affiliations with the spanish community….I’ll explain. Entonce…. I would like to extend a warm greeting to you once again and show appreciation to your sight. Looking for Empanada Recetas…with yucca dough…..buen provecho !

  • Jacquelyn Says:
    February 14th, 2008 at 11:09 am

    I must say as the aforementioned guinea pigs we loved this meal

  • Toni Says:
    February 14th, 2008 at 2:16 pm

    Love the post! My first boyfriend was Cuban. He taught me to eat black beans and rice and plantains, as well as the words to “Besame Mucho”, which I remember to this day…

    I’ve never eaten salt cod. I’ve seen it, but I’ve never known what to do with it. You make it sound delicious!

  • Amy Says:
    February 14th, 2008 at 2:52 pm

    Hey, Bren. Just wondering, do you know Daisy Martinez? She used to have her own PBS show here in NYC… not sure if she ever made it anywhere else since she’s originally from Brooklyn. She does Moors and Christians too… I’m going to check out tonight if it’s a similar recipe. You need to do a recipe for maduros so the newbie plantain lovers can understand the difference and the deliciousness they bring to your dish! pardon if you’ve already posted a maduros recipe. man, i could go for a plate of maduros now… sigh. i’m also eating a salad and could use some fat in my life! - amy @ http://www.neverfull.wordpress.com

  • Lys Says:
    February 15th, 2008 at 11:01 am

    Did Amy say the other magic word, Maduros. Thanks for the recipe, Bren!

  • nemo Says:
    February 15th, 2008 at 4:22 pm

    Hi Bren!
    Glad you found me on group recipes!
    This meal sounds fantastic! I’ve never had the plantains before, ever… I think I’ll have to try them ;)
    The rice and fish sounds great though.
    Thanks for sharing these!

  • White On Rice Couple Says:
    February 15th, 2008 at 11:09 pm

    We’re back. My co-worker gave me some plantains yesterday. Will try this recipe!

  • Make a Comment

    This blog supports Gravatars! To get one, visit this website!

Who is B?

B Mi nombre es Brenda. My friends call me B. And Bren is my stage and pen-name. I'm a single gal living alone in Atlanta for the time being. I'm a soulful chick. I have a passion for all things food. I'm a singer/musician really, but an incredible cook, I have to say! I was raised in a very traditional Latin home, which meant everything happened(s) in the kitchen, literally! story-telling, crying, partying, fighting...oh yeah and cooking!

Read More about B
Flanboyant TV
Sweet Plantain & Tangy Tostones
Get the Flash Player to see the wordTube Media Player.
Hungry for more? Subscribe to the Flanboyanteats Internet TV channel and Podcasts to always stay up to date with Chef Bren Herrera!
Miro Video Player Subscribe with Itunes
  • Foto Gallery
  • Archives
  • Latin Herbs & Spices
  • July 2008
  • June 2008
  • May 2008
  • April 2008
  • March 2008
  • February 2008
  • January 2008

Saffron

(pic from saffronusa.com)

We all know this spice. Coined as the most expensive spice in the world, we love to cook with this tiny little thread. It is mainstay in any Latin kitchen. Used for rich yellow/reddish coloring and a smoky flavor, we primarily use it in our yellow rices and some meat dishes. Though saffrons pocket pinching pricetag, a fine, high-grade batch of threads will yield enough color and flavor to last a long time. If you don’t have saffron dollars, a great substitute is either annatto or achiote, both coloring agents with similar properties. My fave dish to use saffron in, “arroz con pollo”! I’ll soon post on how to use it with some recipes. Enjoy!

Recent Posts
postthumbnail
postthumbnail
postthumbnail
postthumbnail
postthumbnail
postthumbnail
postthumbnail
postthumbnail
postthumbnail
postthumbnail
postthumbnail
postthumbnail
Sound Bite
Sound Bite

Desatar (Deh-sah-tahr)

(vern)
to undue, untie

Desatar is another word which has a figurative meaning which is probably more common than the literal meaning. Literally, it refers to undoing or untying something or someone. desatar un nudo to undo or to untie a knot
Style Paella & Pa'el

I MUST have this bootie when I cook for OutKast! What!?

Chloe $550.

My brother put me on to these. It’s all in the shoes when I look at a man.

Ben Sherman

Blogroll
  • Bren Herrera
  • Canary Girl
  • Caviar & Codfish
  • Chefs Gone Wild
  • Chocolate & Zucchini
  • Closet Cooking
  • Coco Cooks
  • Coffee & Vanilla
  • Daily Bread Journal
  • Dirty N The Beest
  • Epicurious
  • Erin Cooks
  • Evil Chef Mom
  • Food Rockz
  • Jus Anotha Gal
  • La Tartine Gourmande
  • Lucy’s Kitchen
  • Luna Pier Cook
  • Ma Dolce Vita
  • Mighty Appetite
  • Mike’s Table
  • My travel blog
  • Never Full
  • NewlyWed Cooking
  • Nordijus
  • Oranangette
  • Orph’s Kitchen
  • Peanut Butter Boy
  • SimplyGluten-Free
  • Swirling Notions
  • Tastes Like Home
  • The Kitchen-Apartment Therapy
  • What’s Cooking
  • White on Rice Couple
  • 3 Piece
  • Amazon
  • B So Chic!
  • Badia Spices
  • C.B. Herrera
  • Crate & Barrel
  • Design*Sponge
  • Frolick Jewelry
  • Gourmet Settings
  • Goya
  • Le Creuset
  • Linens-n-Things
  • Sur La Table
  • Trendy Tidbits
  • Williams Sonoma
  • World Spice
© 2008 Bren Herrera - All Rights Reserved - Copyright Information
Designed and Programmed by Joseph Pender - The Producer's Studio
Logo Design by Dave Patterson - RH Photos
Problems with the site? Let Us Know
Your email:  
Subscribe Unsubscribe  
RSS Feed
Blog Awards