The taste of Venezuelan cuisine

Venezuelan food represents one of the most attractive and interesting cuisines on the South American continent.

This involves a very varied and exquisite cuisine, which comes from the mixture of different cultures produced throughout history and where we can find European influences brought with colonialism (especially from Mediterranean cuisine due to Spanish, Portuguese, French and Italian), African from the labor brought in the past to work the fields and especially from the indigenous peoples who inhabited those lands.

Venezuela tastes like Andean arepas, Creole pavilion, Tequeño, cachapas, patacones, hallacas, ceviches, bread cake.

These and many other typical recipes from the country can be made at home, in many cases even with ingredients brought from there thanks to international commercial networks, which today bring a little closer to the authentic Venezuelan flavor. Rice, corn, beans, cassava, sweet potato, beef, chicken, mango, guava

The Venezuelan pantry is stocked with ingredients and raw materials perfect for enjoying the kitchen. Travel in the comfort of home with the best recipes of Venezuelan cuisine.So put on your apron and take our help to prepare typical and representative dishes of this unique and unique cuisine.

Here are some of the best known. Venezuelan Cachapas These are a kind of flattened cakes that are prepared with jojoto corn or ground candy, sugar, milk, cornmeal and salt.

We detail the step-by-step recipe with the keys to preparing delicious cachapas.

Recipe Information.

Preparation time: 30 minutes.

Cooking time: 10 minutes.

Total time: 40 minutes Servings: 4, 8 cachapas

Category: incoming Type of cuisine: Venezuelan.

Calories per serving (kcal): 337.

Ingredients for Venezuelan cachapas for 4 people.

250 g of sweet corn, 1 tablespoon of sugar, 1 teaspoon of salt, 3 tablespoons of precooked corn flour for cachapas, 60 ml of whole milk, 1 egg (optional), 4 slices of hand cheese (otherwise mozzarella can be used), 1 teaspoon of butter to spread the pan (per cachapa).

Preparation.

250 g of sweet corn, 1 tablespoon of sugar, 1 teaspoon of salt, 3 tablespoons of precooked corn flour for cachapas and 60 ml of whole milk are crushed with the help of a food processor or a hand mixer.

An optional egg can also be added. The mixture is passed through a maspuree or a Chinese dish and set aside in the fridge for about 30 minutes.

In a frying pan, put a teaspoon of butter the size of a walnut. This amount is enough to make a cachapa.

Wait for the butter to sizzle a little and add a ladle of the cachapas dough.

Let it cook over medium heat until you notice that bubbles appear in the dough, or small holes are made, like in pancakes. When the bubbles described in the previous point are observed, the shell is turned over so that it cooks on the other side.

Each cachapa is cooked for, more or less, 3 or 4 minutes on each side, depending on its size, half a wheel of hand cheese (failing that, mozzarella) is placed on the cachapa and closed with the other half so that the cheese melts with the heat of the cachapa itself.

Creole Pavilion.

The Creole pavilion is one of the most popular and representative dishes of Venezuelan cuisine. A hearty dish composed of rice, black beans, shredded meat and ripe banana. Next, the step-by-step recipe.

Recipe Information

Tiempo de preparación: 10 minutos .

Cooking time: 2 hours and 15 minutes.

Total time: 2 hours and 25 minutes Servings: 4

Category: main

Type of cuisine: Venezuelan.

Calories per serving (kcal): 937 Ingredients for the Creole Pavilion for 4 people 350 g of black beans or beans (soaked from the day before) 1 onion 2 garlic cloves, 1 green pepper 1 red pepper, 3 sweet chilies, 2 tomatoes, 400 g of veal (black pudding), Salt, ground black pepper, 30 ml of extra virgin olive oil, 4 bananas 200 g of cooked white rice.
Preparation.

Easy preparation summary

Hydrate the black beans in a bowl with cold water from the day before Cook the veal for 2 hours together with part of the onion, garlic, tomato, green and red pepper.

Meanwhile, cook the black beans for 1 hour and 30 minutes together with part of the onion, garlic, tomato, green and red pepper, and chili pepper.

Start the shredded meat stir fry by sautéing the remaining vegetables, seasoned, for 15 minutes over low heat.

Add the previously frayed cooked meat to the stir fry.

Fry the bananas cut in half.

Serve each serving with a portion of cooked white rice, carrots, shredded meat and a fried banana.

Stuffed arepas.

In our country, an arepa is like a blank page: they can be eaten with countless fillings, a story of the country's gastronomic culture, which transforms it into a real delicacy. Varied, creative and delicious, those who hear the most in the hustle and bustle of an arepera in the country turn it into a champion dish.

Here are the most popular ones, which today conquer palates all over the world. Here are just a few:

Pepiada queen

The best known of all, was conceived by the mother of the famous Álvarez Brothers in 1955, in honor of the Venezuelan Miss World Susana Duijm.

Originally, chicken salad was combined with slices of avocado and petit pois inside the arepa; nowadays, a pre-mix of shredded chicken with mayonnaise and avocado is usually made.

Domino

This combination of carrots with hard white cheese is also common in empanadas and the oldest in an arepa. The cheese is usually quite salty and the carrots are sweet, for a delicious contrast.

Below I am going to leave you a series of links that you can consult if you want to taste and prepare different Venezuelan dishes, enjoy it.

https://www.recetas-venezolanas.com/

Recipes from Venezuela

https://www.bonviveur.es/recetas/tag/cocina-venezolana/

Classic and easy Venezuelan cooking recipes