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.

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  1. karadekoolaid

    Recipe Venezuelan Arepas

    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...
  2. karadekoolaid

    Hallacas. A Venezuelan Xmas Tradition

    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...
  3. karadekoolaid

    Recipe Torta de Plátanos (Savoury Plantain Cake)

    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...
  4. karadekoolaid

    Recipe Guarapo de Piña

    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...
  5. karadekoolaid

    Recipe Papelón con limón (Refreshing Venezuelan drink)

    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...
  6. karadekoolaid

    Recipe Cachitos (Ham-filled Breakfast Rolls)

    Ingredients: 110 mls (1/2 cup) warm water 1 tbsp (1 sachet, 21 gms) dried yeast 1 tbsp sugar 500 gms all purpose flour 110 mls (1/2 cup) warm milk 100 gms unsalted butter, melted 1 egg, beaten 100 gms (1/2) cup sugar 1 tbsp salt 300 gms finely diced ham 100 gms finely diced bacon 1 egg, beaten...
  7. karadekoolaid

    Recipe Bollos Pelones (Stuffed Venezuelan Corn Dumplings)

    Ingredients. For the meat stuffing: 225 gms minced beef (or pork) 3 slices bacon, finely diced 1 small red pepper (or 8 "ají dulce - sweet chiles), finely diced 1 medium white onion, finely diced 2 cloves garlic, minced 1 medium tin chopped tomatoes 6-8 green olives, diced 2 tbsps small capers 1...
  8. karadekoolaid

    Recipe Pan de Jamón ( Venezuelan Ham Bread)

    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...
  9. karadekoolaid

    Recipe Polvorosa de Pollo (Venezuelan Chicken Crumble pie)

    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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