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venezuelan cuisine
Venezuelan cuisine is influenced by its European (Italian, Spanish, Portuguese, and French), West African, and indigenous traditions.
Venezuelan cuisine is influenced by its European (Italian, Spanish, Portuguese, and French), West African, and indigenous traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used a frequently in stews. Venezuela is also characterized for having large variety of white cheese (queso blanco), usually named by geographical region.
Ingredients:
1 ripe avocado
1/2 red onion
1 clove garlic
4 ají dulce (sweet chiles) or 1/2 green bell pepper
Handful of cilantro or parsley, or both
A splash of white wine vinegar
Salt and pepper to taste
Method:
Peel and pit the avocado. Dice the red onion. Crush the garlic. Cut the ají...
I titled this recipe as "Venezuelan", because Colombian arepas are different.
The arepa is the iconic Venezuelan fast food. For some, especially in the poorest parts of the country, it is the only food. Easy to make, nutritious, versatile (you can fill it with almost anything) and cheap, you can...
The beginning of November brings a shiver of excitement to thousands of Venezuelan families. It's time to prepare traditional Xmas foods: "pan de jamón" (Ham bread), "ensalada de gallina" (Chicken salad) and the unbelievable "hallaca" .
An hallaca (pronounced "Ay-Yak-uh") is a...
Ingredients:
250 gms papelón, panela, jaggery or brown sugar
225 mls (1 cup) water
4-5 whole cloves
5 medium plantains - the skin should be turning black, which shows the fruit is ripe
Oil for frying
Butter
220 gms hard white cheese, grated *
2 eggs
a little water
(* In Venezuela we use "queso...
Ingredients
500 gms approx. pineapple skin
150 gms papelón or raw brown sugar
Enough water to cover, about 4 cups
Method.
Wash the pineapple skin in water to remove and dirt
Cut into pieces and place in a large jar
Add the sugar and water and stir to dissolve.
Leave for 2-3 days in the fridge...
Ingredients:
500 gms papelón (or piloncillo, or panela)
1.5 litres water
1/2 cup juice ( about 10 Venezuelan "lemons" / key limes in the USA)
Method:
Dissolve the sugar in the water. you can do this by (a) putting the sugar into cold water and leaving it for 3 to 4 hours, until it dissolves or...
So here´s something unusual for you if you want to give it a go. It´s a Venezuelan tradition at Xmas time - hundreds and thousands of these are sold at bakeries, and the bread is a great snack at any time of the day. I just had a slice for breakfast.
It was invented back in 1905 by a local baker...
This recipe is a wonderful example of the Caribbean, Spanish, English and French influences on Venezuelan cuisine. It is also one of the most popular recipes in the country. Given the complexity of the recipe, it must have been invented by a chef who was manically meticulous, insane, drunk, or...
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