Kayaking through Cuba

South of Havana and the visiting hordes of Americans, Cuba offers a wilderness that even a half-century of revolution left unspoiled.

I spot the flamingos as I paddle my sea kayak around a corner in the coffee-colored lagoon. There are about a hundred birds along the mangrove shore, and it’s so quiet and I’m so close that I can hear their gurgled chuckling as they high-step through the shallow water. I remember what a taxi driver told me when I first arrived in Cuba and asked how far you had to go from Havana to really get out into Cuba. He laughed. “You don’t have to go very far in Cuba to go very far in Cuba.”

I’m on a weeklong sea kayak expedition with ROW Adventures (cubaunbound.com) along the southern coast of Cuba. They’ve promised me a chance to get off the tourist-packed streets of Havana and experience the island beyond frozen mojitos and joyrides in vintage Chevys. And now, halfway through our journey, Havana feels as far away as Miami. It’s just me, the muddy labyrinth of mangrove channels, the gorgeously delicate birds, and the misty blue mountains of the Sierra Escambray rising beyond.

Soon the spell is broken by the hollow thump-thump of paddles against plastic kayak hulls and the happy conversations of my fellow paddlers. The shy flamingos launch into a low, lazy flight and blur past me in a peach-sherbet smear. They climb, circle our boats once and vanish beyond the next bend somewhere deeper in the swamp. I lift my paddle and dig into the water. I’m only a half-mile into today’s five-mile paddle, but already my face hurts from smiling so hard.

Cuba travel restrictions for Americans relaxed a few years ago under the Obama administration, though rules on traveling there by boat were slower in coming. Now, cruisers (and kayakers) have fewer restrictions but are wise to consult with an experienced agency for the requirements to visit this North Korea of the Caribbean by boat. (See the resource list at the end.) It’s safe to say there is a mad rush to Cuba going on right now. In 2016, the island saw over 3.5 million tourists, with over a million visitors in first four months. “We have a joke here,” a taxi driver tells me. “All the Americans are rushing to see Cuba… before all the Americans rush to Cuba.”

After an obligatory tour of the capital and Hemingway watering holes, our group hops a brand-new Chinese tour bus and heads two hours south to Playa Larga, a small fishing village on the Zapata Peninsula. It’s a quiet town barely two streets deep from the beach with just a few rows of red-roofed pink shacks. Horse-drawn carts drop students off after school, and men mend fishing nets in the shade of coconut palms. There aren’t any hotels in town yet, so we’re split up into private homes. Shortly after the fall of the Soviet Union, Cuba descended into an economic crisis, and Castro allowed individuals to rent out rooms in their homes as “casa particulares,” quasi bed-and-breakfast establishments. Mine, the Casa Tiki, is clean, the bedroom kept polar by an air conditioner and rotating fan; my private bathroom is shiny and smells of bleach.

Later that afternoon, Lerdo, our local kayak guide, leads us out of the bay. Miles of mangrove swamp line the scooped coast, broken here and there by the white flash of beaches. “Back in the 1700s, these forests were full of wild boars,” he says. “So the French sailors started a trade. They shot the pigs and cured the bacon on wooden racks called boucans. But the traders refused to pay tax to Havana and were considered outlaws. They were called boucaneros.” Lerdo waits hopefully for one of us to make the connection. “Pirates!” He finally says. “You’re in the bay where the word buccaneer was born!”

It’s a fun bit of trivia, but the rest of the world knows the bay for another reason. On April 16, 1961, more than 1,400 mercenaries trained by the CIA landed here in the Bay of Pigs and tried to lead an uprising. Lerdo ticks off the beaches as we pass them: Blue Beach, Green Beach, Red Beach. As the surf picks up, we tuck in closer to shore. A small resort fronts one of the landing zones. A couple of guys are trying to get a surfing kite airborne, while a Swiss couple snorkels out to say hello and ask if we’re Americans. Children splash in the waves.

The invasion failed, Lerdo says, sticking close to the official account of a heroic resistance and a united people. The invaders who weren’t killed were taken prisoner, and eventually swapped in a political exchange. The only reminder left of the invasion today are the miles of ragged coastline, still as wild as they were back then.

Playa Giron is poised to become famous again—not for an unsuccessful imperial invasion but as the gateway to the Caribbean’s last truly unspoiled wilderness. The next morning we drive down a sandy arrow-straight road deep into the heart of the Zapata Peninsula, Cuba’s largest national park and a UNESCO World Heritage Site. It was declared a national park back in 1936.

We spend all day paddling a glorious sky-blue lagoon so bright it hurts my eyes even with sunglasses. We paddle past islands of palmettos and tangles of mangroves. Rosette spoonbills step daintily among the shallows and white egrets probe the mud for crabs. Large schools of bonefish stir up the milky water. The sea is shallow, rarely more than a meter deep, and often my keel scrapes the sandy bottom. We’re the only ones in this vast wilderness today, maybe the only ones here this week. I learn later that more people summit Mount Everest every year than kayak the Zapata Swamp.

Over the week, we make our way ever eastward through the Zapata Swamp, through the lagoons around Cienfuegos and along the rugged cliffs off Trinidad. Near the end of the week, we reach our terminus at Cayo Blanco, a small crescent island. We can’t reach it by kayak since it’s nine miles offshore and the waves are too steep. So we take one of the rare motorized boats available from a marina outside the colonial town of Trinidad. Our Cuban escort can’t join us. Why not, I ask. He shrugs. “Cubans need a special permit to ride in a motorized boat. And I don’t have a special permit.”

The open sea is choppy and people are seasick. When our captain spots a fleet of wooden sailboats fishing a nearby bank, we detour out. There’s a shouted exchange as the fishermen sling three red snappers aboard and the captain tosses back two liters of cola.

We land on the island. Anywhere else in the Caribbean this sugar-sand beachfront would be lined with high-rise resorts and studded with candy-cane beach umbrellas. But here there’s only a small government-run café powered by about 40 car batteries hidden behind the kitchen. Sunburned Brits line up at the bar for rum over crushed ice, while large Russians stall out the buffet line as they carefully pick all the lobster bits out of the soggy, communal paella.

I’ve gone as far as I’ll go on this journey through Cuba. On our homeward journey, I climb to the bow. The emerald water rushes beneath my bare feet. Far ahead the mangroves guard the shore. Beyond them climb the Sierra Maestra. The horizon to port and starboard is empty, just endless green waves heaving under a blue sky. A tern drops in and keeps pace with the boat. And for the moment at least, while the rest of the paddlers’ nap in the shade of the bridge, Cuba all around me is wide and open and unbound.

— Story and photos by Jad Davenport, Southern Boating Magazine February 2017

cruising to Cuba resources
Cuba Seas
cubaseas.com

International SeaKeepers Society
seakeepers.org/cuba  

Cuban Cookin’

Escape to the romance of Havana with your loved one for Valentine’s Day this year! Valentine’s Day, or Lover’s Day as it is known by Cubans, is widely celebrated as the day many sweethearts become engaged or get married. Get in the mood with this spirited menu and do some Cuban Cookin’!

All recipes serve four.

Chocolate-Covered Strawberries
8 oz. chopped, good-quality dark, milk or white chocolate bars
16 large strawberries (preferably with stems attached)
Place finely chopped chocolate in a microwave-safe bowl. In order to keep chocolate tempered so that it is shiny and snappy once cooled and covering the strawberries, the temperature must not exceed 90 degrees F. Microwave the chocolate at 20 percent power in 15-second increments stirring regularly, or heat chocolate on very lowest temperature in saucepan on stovetop for 10-15 minutes until chocolate is smooth. Wash and dry strawberries thoroughly. Dip the lower half of each strawberry in melted chocolate, swirl to take it out of the chocolate, place on aluminum foil on a plate, and place in refrigerator. Remove from fridge 20 minutes before serving, peel off foil and place on attractive platter with glasses of champagne.

Options:
• Roll chocolate-dipped strawberries in shredded coconut or finely chopped nuts.
• In addition to strawberries use a variety of fruits: blackberries, raspberries, sliced pears, fresh figs, sliced banana, or dried apricots, dates or figs.

Ensalada Cubana
(Cuban Salad)
1-2 heads of crispy lettuce
2 tomatoes, sliced
1 avocado, sliced
½ red onion, peeled and finely sliced
6 radishes, sliced

Dressing:
¼ cup lime juice
¼ cup vinegar
½ cup olive oil
3 cloves garlic, finely chopped
Salt & pepper

Shred the lettuce and spread evenly on a serving plate. Arrange the tomatoes, avocado, onion, and radish around the platter. Mix the dressing ingredients and drizzle desired amount over the salad.

Enchilado De Camarones
(Shrimp With Picante Sauce)
4 tbsp. olive oil
2 tbsp. butter
1 cup each, chopped onion and diced sweet pepper (canned is fine)
3 garlic cloves, minced
2 cups drained diced or crushed canned tomatoes
¼ tsp. crushed red pepper (optional)
2 tbsp. tomato paste
¼ cup white wine or water
1½ tsp. ground cumin
½ tsp. each, salt, pepper and sugar
2 lbs. shrimp (peeled and deveined)
¾ cup green olives (whole or sliced)
Chopped cilantro (optional)

In a large pan, heat the olive oil and butter. Add the onions and sweet pepper and sauté until they become soft. Add the garlic cloves and sauté for an additional 2 minutes. Add the tomato, red pepper, tomato paste, wine, cumin, salt, pepper, and sugar and stir. Raise the heat to medium-low. Let sauce simmer for 15 minutes. Add the shrimp and simmer for 5-8 minutes until shrimp is pink and cooked through. Add olives, remove from heat, top with cilantro, and serve with rice.

Arroz Azafran
(Cuban Yellow Rice)
1½ tbsp. olive oil
½ cup onion, finely chopped
½ cup sweet pepper, finely chopped
1 cup raw, uncooked rice
½ tsp. salt
2 cups chicken broth or water
¼ tsp. dried saffron or turmeric (optional, but creates a beautiful golden color)
1½ tbsp. butter

Heat olive oil in a large saucepan and sauté onions and peppers until translucent. Stir in rice and salt, and sauté briefly until the rice is golden. Add chicken broth and saffron and bring to a boil. Lower heat, cover and cook for 20-30 minutes. Stir in butter just before serving.

 

With Lori Ross, Southern Boating Magazine February 2017

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