Food Recipes
Savory dishes, sauces, marinades, and spice blends
Ingredients
- Fresh Cuban oregano leaves — 2 cups
- Coconut (grated) — 1 cup
- Green chilies — 4–5
- Ginger — 1 inch piece
- Tamarind — small ball
- Salt, oil for tempering
- Mustard seeds, urad dal, curry leaves
Method
- Grind coconut, chilies, ginger, tamarind, and salt
- Add leaves and pulse to a coarse paste
- Temper with mustard seeds, urad dal, and curry leaves
- Serve with rice, idli, or dosa
Ingredients
- Fresh Cuban oregano — ½ cup, chopped
- Onion — 1 large, diced
- Green bell pepper — 1, diced
- Garlic — 6 cloves, minced
- Culantro (recao) — 4–5 leaves
- Olive oil — 3 tbsp
- Salt and black pepper
Method
- Heat oil, sauté onion and pepper until soft
- Add garlic, cook 1 minute
- Add Cuban oregano and culantro
- Cook 3–4 minutes until fragrant
- Use as base for rice, beans, meats, or stews
Ingredients
- Fresh Cuban oregano — 8–10 leaves
- Coconut milk — 400 ml
- Stock — 2 cups
- Lemongrass — 2 stalks, bruised
- Galangal — 4–5 slices
- Kaffir lime leaves — 4
- Thai chilies — 3–4
- Mushrooms — 1 cup
- Fish sauce — 2 tbsp
- Lime juice — 3 tbsp
Method
- Simmer stock with lemongrass, galangal, lime leaves 5 min
- Add coconut milk, mushrooms, torn oregano
- Cook 3 min, season with fish sauce, lime, palm sugar
- Garnish with chilies and fresh oregano
Ingredients
- Dried Cuban oregano — 3 tbsp
- Dried fenugreek — 2 tbsp
- Cardamom — 6 pods
- Coriander seeds — 1 tbsp
- Cumin — 1 tsp
- Black pepper — 1 tsp
- Cloves — 4
- Cinnamon — 1 small stick
- Ginger powder — 1 tsp
Method
- Toast all spices in dry skillet 2–3 min
- Cool completely, grind to fine powder
- Store airtight — keeps 3 months
- Use for wats, lentils, grilled meats
Ingredients
- White fish — 600g, cubed
- Fresh Cuban oregano — ½ cup
- Coconut milk — 400 ml
- Dende (palm) oil — 3 tbsp
- Onion, bell peppers, tomatoes
- Garlic — 4 cloves
- Lime juice — 3 tbsp
- Cilantro — handful
Method
- Marinate fish in lime, salt, half the oregano
- Layer veggies in clay pot, top with fish
- Pour coconut milk and dende oil
- Simmer covered 15–20 min
- Finish with remaining oregano and cilantro
- Serve with rice and farofa
Ingredients
- Fresh Cuban oregano — ¼ cup
- Achiote paste — 2 tbsp
- Bitter orange juice — 1 cup
- Garlic — 5 cloves
- Cumin — 1 tsp
- Cloves — 3, ground
- Salt — 1 tsp
- Pork shoulder — 1.5 kg
Method
- Blend achiote, orange juice, garlic, oregano, spices
- Score pork, coat with marinade, refrigerate overnight
- Wrap in banana leaves, roast at 150°C for 3–4 hours
- Shred and serve in tortillas with pickled onions
Ingredients
- Chicken — 1 kg
- Fresh Cuban oregano — 10–12 leaves
- Ginger — large knob, julienned
- Onion, garlic
- Green papaya — 1 small
- Moringa leaves — 1 cup
- Fish sauce — 2 tbsp
- Water — 4 cups
Method
- Sauté garlic, onion, ginger until fragrant
- Brown chicken, add water, simmer 20 min
- Add papaya, cook until tender
- Stir in oregano and moringa
- Season with fish sauce, serve with rice
Ingredients
- Fresh Cuban oregano — 1 cup
- Culantro (chadon beni) — 1 cup
- Cilantro — ½ cup
- Thyme — ¼ cup leaves
- Garlic — 8 cloves
- Scotch bonnet — 2
- White vinegar — ½ cup
- Salt — 1 tbsp
Method
- Blend all herbs, garlic, and chilies
- Add vinegar and salt, blend to a paste
- Store in glass jar — keeps 2 weeks refrigerated
- Use as marinade for chicken, fish, goat, or shrimp
- Essential in Trinidadian cooking
Ingredients
- Dried Cuban oregano — 3 tbsp
- Garlic powder — 2 tbsp
- Onion powder — 1 tbsp
- Black pepper — 1 tbsp
- Turmeric — 1 tsp
- Salt — 2 tbsp
- Lime zest — 1 tsp
Method
- Mix all dry ingredients thoroughly
- Store in airtight jar — keeps 6 months
- Rub generously on chicken, pork, or beef
- Let marinate 2 hours before grilling or roasting
- The backbone of Puerto Rican seasoning
Ingredients
- Red lentils — 2 cups
- Fresh Cuban oregano — 3 tbsp, chopped
- Onion — 2 large, diced
- Garlic — 4 cloves
- Berbere spice — 2 tbsp
- Niter kibbeh (spiced butter) — 3 tbsp
- Tomato paste — 2 tbsp
- Water — 4 cups
Method
- Caramelize onions in niter kibbeh (20 min, no oil)
- Add garlic, berbere, tomato paste, cook 3 min
- Add lentils and water, bring to boil
- Simmer 25 min until lentils dissolve
- Stir in fresh Cuban oregano
- Serve with injera bread
Ingredients
- Flank steak — 1 kg
- Fresh Cuban oregano — 3 tbsp
- Onion — 2, sliced
- Bell peppers — 3, sliced
- Garlic — 6 cloves
- Cumin — 1 tsp
- Dry white wine — ½ cup
- Tomato sauce — 1 cup
- Olives — ¼ cup
Method
- Boil steak until tender (1.5 hours), shred
- Sauté onion, peppers, garlic in olive oil
- Add cumin, oregano, tomato sauce, wine
- Add shredded beef, simmer 30 minutes
- Finish with olives and capers
- Serve over white rice with black beans
Ingredients
- Fresh Cuban oregano — 6 leaves
- Massaman curry paste — 3 tbsp
- Coconut milk — 400 ml
- Beef chuck — 500g, cubed
- Potatoes — 2, cubed
- Onion — 1, quartered
- Roasted peanuts — ¼ cup
- Fish sauce, palm sugar, tamarind
Method
- Fry curry paste in coconut cream until fragrant
- Add beef, brown on all sides
- Pour remaining coconut milk, simmer 1 hour
- Add potatoes, onion, cook until tender
- Season with fish sauce, sugar, tamarind
- Finish with torn oregano leaves and peanuts
Drinks & Beverages
Teas, cocktails, tonics, and refreshing drinks
Ingredients
- Fresh Cuban oregano — 5–6 large leaves
- Water — 2 cups
- Honey — to taste
- Lemon juice — 1 tsp
- Ginger — 2 slices (optional)
Method
- Boil water, remove from heat
- Add crushed fresh leaves
- Steep covered 10–15 minutes
- Strain, add honey and lemon
- Drink warm for coughs and sore throats
Ingredients
- Fresh Cuban oregano — 6 leaves
- White rum — 60 ml
- Lime juice — 30 ml
- Simple syrup — 20 ml
- Soda water — splash
- Crushed ice
Method
- Muddle oregano leaves gently with simple syrup
- Add rum and lime juice, stir well
- Fill glass with crushed ice
- Top with soda water
- Garnish with oregano sprig and lime wheel
Ingredients
- Fresh Cuban oregano — 10 leaves
- Water — 3 cups
- Jaggery or brown sugar — 2 tbsp
- Cumin seeds — 1 tsp
- Ginger — 1 inch, crushed
- Lemon juice — 2 tbsp
- Black salt — pinch
Method
- Boil water with oregano, cumin, and ginger
- Simmer 10 minutes until reduced by half
- Strain and stir in jaggery until dissolved
- Add lemon juice and black salt
- Serve chilled — digestive and cooling
Ingredients
- Fresh Cuban oregano — 4 leaves
- Cachaça — 60 ml
- Lime — 1, cut into wedges
- Sugar — 2 tsp
- Crushed ice
Method
- Muddle lime wedges and sugar in glass
- Add oregano leaves, muddle gently
- Fill with crushed ice
- Pour cachaça over ice
- Stir well, garnish with oregano sprig
Ingredients
- Fresh Cuban oregano — 8 leaves
- Lime juice — 1 cup
- Sugar — ½ cup
- Water — 4 cups
- Pinch of salt
- Ice cubes
Method
- Make simple syrup: boil sugar and 1 cup water
- Muddle oregano leaves in the warm syrup
- Let steep 15 minutes, strain
- Combine syrup, lime juice, remaining water
- Serve over ice with oregano garnish
Ingredients
- Fresh Cuban oregano — 4 leaves
- Whiskey or dark rum — 45 ml
- Honey — 1 tbsp
- Hot water — 1 cup
- Lemon juice — 1 tbsp
- Cinnamon stick — 1
Method
- Steep oregano leaves in hot water for 5 minutes
- Strain into a mug
- Stir in honey until dissolved
- Add whiskey and lemon juice
- Garnish with cinnamon stick and oregano
- Perfect nightcap for cold evenings
Ingredients
- Fresh Cuban oregano — 6 leaves
- Cucumber — 1, peeled
- Lime juice — ¼ cup
- Honey — 3 tbsp
- Water — 6 cups
- Pinch of salt
- Ice
Method
- Blend cucumber, oregano, lime juice, honey, and 2 cups water
- Strain through fine mesh
- Add remaining water and salt, stir well
- Serve over ice with oregano garnish
- Incredibly refreshing summer drink
Preserves & Condiments
Oils, vinegars, dried blends, and shelf-stable preparations
Ingredients
- Fresh Cuban oregano — 2 cups, packed
- Extra virgin olive oil — 2 cups
- Garlic — 4 cloves, smashed
- Black peppercorns — 1 tsp
- Red chili flakes — ½ tsp
Method
- Gently warm oil to 60°C (140°F) — do not fry
- Add oregano, garlic, peppercorns, chili
- Let steep 2 hours off heat
- Strain through cheesecloth
- Pour into sterilized bottle
- Use within 2 weeks (refrigerate)
Ingredients
- Fresh Cuban oregano — large bunch
- Optional: sea salt — 1 tbsp
Method
- Wash leaves and pat completely dry
- Remove leaves from stems
- Spread on baking sheet in single layer
- Dry in oven at 50°C (120°F) for 2–3 hours
- Or air-dry upside down for 1–2 weeks
- Crumble and store in airtight jar
- Flavor intensifies — use ⅓ of fresh amount
Ingredients
- Fresh Cuban oregano — 1 large bunch
- White wine vinegar — 2 cups
- Black peppercorns — 1 tsp
- Bay leaf — 1
- Lemon zest — 1 strip
Method
- Sterilize a glass jar with tight lid
- Pack with fresh oregano leaves
- Add peppercorns, bay leaf, lemon zest
- Pour vinegar over, seal tightly
- Store in cool dark place for 2 weeks
- Strain, rebottle — perfect for dressings
Ingredients
- Fresh Cuban oregano — 1 cup, chopped
- Flaky sea salt — 1 cup
- Lemon zest — 1 tsp (optional)
Method
- Chop oregano leaves finely
- Mix with sea salt and lemon zest
- Spread on baking sheet
- Dry in oven at 80°C (175°F) for 1 hour
- Stir halfway through
- Cool completely, store in airtight jar
- Use as finishing salt for grilled meats, eggs, avocados
Ingredients
- Fresh Cuban oregano — 2 cups
- Basil — 1 cup
- Pine nuts — ¼ cup
- Garlic — 3 cloves
- Parmesan — ½ cup, grated
- Olive oil — ½ cup
- Salt, pepper
Method
- Toast pine nuts until golden
- Pulse garlic and pine nuts in food processor
- Add oregano and basil, pulse to chop
- Add cheese, pulse
- Stream in olive oil while processing
- Season with salt and pepper
- Freeze in ice cube trays for months of flavor
Ingredients
- Oregano flower buds — 2 cups
- Red wine vinegar — 1 cup
- Water — ½ cup
- Salt — 1 tbsp
- Sugar — 1 tsp
- Garlic — 2 cloves
- Red chili — 1
Method
- Pack oregano buds into sterilized jars
- Boil vinegar, water, salt, and sugar
- Add garlic and chili to jars
- Pour hot brine over buds
- Seal and refrigerate for 1 week
- Use in salads, on pizza, with grilled meats
Ingredients
- Fresh Cuban oregano — ½ cup, lightly crushed
- Raw honey — 1 cup
- Lemon zest — 1 strip
Method
- Gently warm honey to 40°C (104°F) — do not boil
- Add oregano and lemon zest
- Stir and let steep for 48 hours
- Strain through fine mesh
- Rebottle in sterilized jar
- Use in teas, dressings, or drizzle on cheese
Specialty Delicacies
Unique, elevated preparations for special occasions
Ingredients
- Softened butter — 250g
- Fresh Cuban oregano — ¼ cup, finely chopped
- Garlic — 2 cloves, minced
- Lemon zest — 1 tsp
- Flaky salt — ½ tsp
- Black pepper — ¼ tsp
Method
- Mix all ingredients thoroughly
- Roll into log in plastic wrap
- Refrigerate 4 hours or freeze
- Slice rounds onto steaks, corn, bread
- Keeps 2 weeks fridge, 3 months freezer
Ingredients
- Unsalted butter — 500g
- Fresh Cuban oregano — 3 tbsp
- Onion — 1, sliced
- Garlic — 4 cloves
- Ginger — 1 inch
- Fenugreek — 1 tsp
- Cardamom — 4 pods
- Cinnamon — 1 stick
Method
- Melt butter with all ingredients over low heat
- Simmer 45 minutes until fragrant and golden
- Strain through cheesecloth into jar
- Solidifies at room temperature
- Use for cooking wats, rice, vegetables
- Rich, aromatic, deeply spiced
Ingredients
- Whole fish — 1.5 kg (snapper or sea bass)
- Coarse salt — 2 cups
- Fresh Cuban oregano — ½ cup, chopped
- Egg white — 2
- Lemon zest — 1 tsp
- Water — 2 tbsp
Method
- Mix salt, oregano, lemon zest, egg whites, water
- Should form wet sand consistency
- Stuff fish cavity with oregano sprigs
- Cover entire fish with salt mixture (2 cm thick)
- Bake at 200°C for 25 minutes
- Crack open salt crust at table — dramatic presentation
Ingredients
- Fresh white fish — 500g, diced small
- Fresh Cuban oregano — ¼ cup, chopped
- Lime juice — 1 cup
- Cilantro — ½ cup
- Avocado — 1, diced
- Red onion — ½, thinly sliced
- Jalapeño — 1, minced
- Salt, pepper
Method
- Combine fish with lime juice, salt
- Refrigerate 20 minutes (fish "cooks" in acid)
- Drain excess lime juice
- Toss with oregano, cilantro, onion, jalapeño
- Fold in avocado just before serving
- Serve with plantain chips or tostadas
Ingredients
- Rack of lamb — 2 racks (8 bones each)
- Fresh Cuban oregano — ½ cup
- Breadcrumbs — 1 cup
- Dijon mustard — 3 tbsp
- Garlic — 3 cloves, minced
- Butter — 2 tbsp, melted
- Salt, pepper
Method
- Season lamb, sear on all sides in hot pan
- Brush with Dijon mustard
- Mix oregano, breadcrumbs, garlic, butter
- Press herb crust onto mustard-coated lamb
- Roast at 220°C for 25 minutes (medium-rare)
- Rest 10 minutes, slice between bones
Ingredients
- Fresh Cuban oregano — 8 leaves
- Milk — 2 cups
- Heavy cream — 1 cup
- Eggs — 4
- Sugar — ¾ cup
- Vanilla — 1 tsp
- Caramel sauce for mold
Method
- Warm milk and cream, add oregano, steep 30 min
- Strain, discard leaves
- Whisk eggs and sugar until smooth
- Temper egg mixture with warm oregano milk
- Pour into caramel-lined mold
- Bake in water bath at 160°C for 50 minutes
- Chill overnight, unmold — subtly herbal elegance
📋 Quick Reference: Substitution Ratios
When substituting Cuban oregano for regular oregano in any recipe:
- Fresh leaves: Use ½ the amount called for
- Dried leaves: Use ⅓ the amount called for
- Essential oil: Use ¼ the amount — very concentrated
- In blends: Reduce other strong herbs slightly to balance
- Taste as you go: Flavor intensifies during cooking