Cuban food is cooked slowly, over a low flame and is hardly ever fried or added to a sauce. Taking influences from African, Spanish and Caribbean heritage, the flavours are simple. An ingredient called Sofrito is used in almost every traditional dish. Sofrito is a combination of sauteed onions, green peppers, garlic, oregano and bay leaves and is what gives most of the food its flavour. A citrus marinade is often used for meats, causing them to fall off the bone.