Venezuelan food, a trip to the cuisine of the center of our continent

Hello everyone! How are they? Today we resume this adventure and all together we will travel the beautiful gastronomic culture that awaits us on the north coast of South America where we find all the beautiful and rich it has to offer us Venezuelan food , in the end we do not know what dish to choose because they are all delicious.

Today's goal is to discover the most typical dishes in Venezuela. Great issue, since this region is a culinary combination of Latin America, Africa and to Europe for the great immigration and this cultural variety is not only seen in food but in different areas of the country. Ready, our head explodes.

Let's see what we are.

About Venezuelan food

Gastronomy in Venezuela by areas

Venezuela is a country that was in charge of having an impeccable cuisine for the tourist and of which her fame was made. In this way it offers us a really excellent variety.

Venezuelan food from coastal areas

Starting with the coastal areas , we find places where a lot of fish, cheeses and seafood are consumed. Being dishes such as paella or stewed highly demanded by their population. In these places we will find a lot of fried fish.

Venezuelan food from western areas

In other westernmost areas we find high consumption of meats, particularly goat, goat and rabbit. This particular region is the cradle of more known dishes such as the famous Arepa ¨Tumbarrancho¨ Rebozada and Patacón (green banana, appanado and fried)

Venezuelan food from the central zone

The consumption of chicken and chicken is located in the central area of the country , due to the lack of agricultural regions.

Venezuelan food from the llaneras areas

Characteristic dishes such as grill, black roast, meat in rod , among others are in llaneras areas due to the large extension of land dedicated to hunting and livestock.

Venezuelan food from the Andean Zone

Venezuelan Andean cuisine has a relationship very similar to Colombian Andean cuisine, due to the fact that these are two very close regions geographically. Its most traditional meals are composed of a lot of beef, but also trout, sheep and chicken, accompanied by potatoes and cassava.

Venezuelan food: 3 unmissable recipes

Venezuelan arepas

If you just join this party then we could not stop recommending the most famous, the unmatched Venezuelan arepas . Tortillas made based on pre -cooked cornmeal or also with dry and ground corn. This particular country stands out because they are the pioneers and creators of the arepas stuffed with what you can think of, you can prepare great preparations to fill the arepas, with different ingredients such as pernile, cheese, chicken, mechada meat, ham and cheese etc ... A true Venezuelan delight.

Venezuelan Tequeños

Venezuelans will know what we are talking about when we say that without Tequeños there is no party. A super traditional appetizer of Venezuelan cuisine. Some sticks made of wheat flour and stuffed with a hard, llanero cheese. They are a very good option to chop in meetings, together, previous, as a family or to devour them alone without anyone knowing.

Hallacas

And we arrive at today's star recipe, a typical Venezuelan meal like no other . It is consumed a lot at parties like Christmas but who tested it once knows that any time is valid to enjoy it. Their ingredients are unique and combine perfectly. Among them we find paprika, onions, olives, capers, potatoes, pork, meat or chicken.

A dish that arises with the massive arrival of the Spaniards. In advance, confess that it is too tasty.

Before starting with the recipe

Among the ingredients we will find one that is key and fundamental in this preparation, is the OnoTo or Achiote, a botanical species typical of the intertropical regions of America, specifically cultivated in Mexico, Dominican Republic, Central America, Colombia, Ecuador, Venezuela, Peru and Bolivia, which works as a natural coloring.

Depending on what part of the world you are reading, it is likely that in some places it will be difficult to get this ingredient, if this is your case then I tell you that we can also use saffron as an option to replace it.

With all this clarified, let's see how to prepare some rich traditional Venezuelan halts!

Typical Venezuelan Food: Halacas recipe

Ingredients for 15 habit

• 1 kg of cornmeal (bread).
• 1 CDA. salt.
• 1 cup of vegetable oil. 
• 2 tbsp. of Onoto (Achiote) or saffron.
• 4 cups of chicken broth.
• 30 banana leaves.
• 2 peppers cut in Juliana.
• 1 onion cut into hoops.
• 100 gr of olives.
• 100 gr of grape raisins.
• Thread to close the wrapping.

Ingredients for the stew

• 300 gr of pork pernil.
• 500 gr of beef.
• 500 gr of chicken.
• 500 gr of onion.
• 150 gr of chopped leek.
• 100 gr of chopped green onion (onion).
• 250 gr of chopped red pepper in strips.
• 50 gr of sweet pepper.
• ½ cup of red wine.
• ground black pepper c/n.
• 1 chopped garlic head.
• 100 gr of grape raisins.
• 50 gr of capers.

How to make the stew

1. Take the chicken to fire submerged in plenty of water and cook this for 45 minutes. After the time reserve the broth and chop the meat in pieces eliminating the bones and skin.
2. In a pan place ½ cup of oil at the base and take to fire to increase its temperature. After a few minutes turn off the fire and add the Achiote seeds.
3. On the other hand, bring a large pot to the fire and place the previous oil clean, previously passing it through a strainer to remove the seeds. When this takes temperature add the chopped onion and stir staining is completely. Then add the crushed garlic and remove until the onion is transparent.
4. Once the onion is cooked, incorporate the chopped leek together with the green onion. Remove the preparation and then add the paprika cut into strips and sweet pepper. Constantly stirring, cook this for 5 minutes to reduce the volume.
5. After the time add the pork cut into small cubes, mix everything very well. Now add the beef and capers along with grape raisins, remove. Finally incorporate red wine and salt and pepper to taste. Leave cooking over medium heat.
6. Add 1 cup of chicken broth. Mix, place the lid and continue cooking for 20 minutes. Then add the chopped chicken meat and cook for another 20 minutes. 
7. After the time remove the preparation and determine if this stew is very liquid. If so, it will be necessary to add 2 tablespoons of cornmeal dissolved in a cup of chicken broth. Remove very well and try a little, if it is necessary to add more salt. Turn off the fire and reserve the stew for a day that will already be ready.

How to make halacas: the armed step by step

1. In a pan on the fire, place half of the oil and wait until its temperature increases. After a few minutes turn off the heat and add the seeds of achiote, remove and reserve.
2. On the other hand in a large container place the cornmeal along with a tablespoon of salt and mix it. Make a space in the center and add the oil previously through a strainer to remove the seeds. Above add the other part of the remaining oil. With the hands knead and join the flour with the oil looking to completely dye flour.
3. Add a cup of chicken broth to the mixture and start kneading with your hands, incorporate another broth cup little by little and thus add and knead until you get a soft and manageable dough. Approximately 4 broth and two water cups.
4. Now on a smooth and clean surface, extend a 30 x 30 banana leaf and paint with a little oil on the surface and hands. Then grab a part of the dough and place on the banana leaf stretching it with your hands, it should be as fine as possible without breaking. 
5. In the center of the stretched dough dispose of a spoonful of the stew cooked the previous day and decorate with 3 olives, a few raisins of grapes, onion, paprika in strips and then close folding the sheet of the banana in half and on the sides forming a rectangle, to ensure the wrapping place another banana sheet and to finish tied with a thread above cross -shaped. Repeat the process with all the preparation.
6. In a pot to place abundant water to boil and when it is fully hot to submerge the hallacas in this. Cook for 30 minutes and voila!