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Saturday, July 15, 2006
New spice!
By Jenara Regis Newman
If you like your food spicy, some of the new treats at Café Havana are just the thing for you. There’s hot Spiced Skewered Sausages, which consists of skewered Hungarian sausages, red and green capsicum, platanos (saging to us), roasted corn and honey-cured bacon coated in flour with salt, pepper, and lemon and with guava chili sauce and roasted corn salsa.
Less spicy but still with pepper and assorted spices are the Prawns a la Parilla and Lapulapu a la Parilla both served with corn on the cob, buttered saba, baked tomato and a cup of moros y cristianos (rice). Highly spiced but not so hot, is Chicken Casablanca which has butter, honey, cinnamon, cumin, mint, coriandert, paprika, salt and pepper, onion, plus white wine, almond slices and raisins, served with couscous rice and a green salad – a heaty and tasty meal by itself.
There are also two new pizzas on the menu: Bay of Pigs, with pork loin, corn salsa, black olives, mozzarella cheese and parsley, and Pizza Guantanamera with quail egg, bacon, capsicum and mozzarella cheese.
If these do not appeal to you, there are the old Café Havana standbys like salpicao, Cuban calamares, sopa de la calabas, pollo Buenavista, spareribs Habanera, arroz a la Cubana, Carribean salmon, Cuban stew, chuletas de pollo and spaghetti Hemingway and to die for postres like Banana Republic crumble.
For Bisaya stories from Cebu. Click here. (July 15, 2006 issue)
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