Cooking Venezuela - is comprise meat (beef, pork), fish, beans and maize (corn), rice, potatoes, bananas special and many other vegetables and spices. Cooking Venezuelan formed on the basis of traditional peoples of the Americas, from Europe and some of the elements of African and Asian cooking.Local snacks and light meals consist of arepas cakes - traditional bread. it is very primitive from grain, water and salt; wrapping them in various side dishes, meat, fish, eggs, cheese and vegetables, use as a component of the complex dishes or sandwiches, as well as used as a self-appetizer. In many cases, simple cakes served as bread or even spoons to select sauce. Sometimes, "arepas" so skillfully handle that they are more like pancakes, cakes than usual: sweet pancakes with cheese, roasted dough with cheese, pancakes with meat or other ingredients, a long loaf stuffed with ham, olives and raisins.
Meat - the second most important part of the Venezuelan cuisine. There is a lot of colourful dishes of poultry, pork and beef, including soups and numerous options for meat, stewed with vegetables.
National dish of Venezuela is considered Dr abellon criollo - which is a platter of beef, rice, black beans, cheese and fried bananas. Also worthy of attention beef with rice and vegetables, a thick soup of chicken meat (usually served with cakes and fried cassava), stewed with vegetables, spices and meats, thick soup of the scar and vegetables, cakes with beef, pork, ham, green pepper, tomato , raisins and olives (a traditional Christmas dish), baked on coal beef (pre-marinated); Scrambled Eggs-fried eggs with tomatoes and onions; soup of beef, poultry or fish with vegetables and roots, and other distinctive dishes.
Long Caribbean coast of Venezuela and many freshwater ponds provide a wide variety of local-table fish. Trout, sea bass, grupper, shark-nannies, lutsian, dorado and even piranhas - frequent "guests" in the local menu. Also found in abundance shellfish and other seafood. Especially popular here in the local shrimp or avocado with spicy pepper, rice with shellfish, oysters and wine in the sauce.
At dessert typically served guavu or fresh strawberries with cream, sort of vegetable salad and avocado green, with fruit cake, candies, cookies with varying Canangaodorata cream and all kinds of candies (the most good candies made from the juice or bananas). Venezuelan cacao is considered one of the best in the world.
Meat - the second most important part of the Venezuelan cuisine. There is a lot of colourful dishes of poultry, pork and beef, including soups and numerous options for meat, stewed with vegetables.
National dish of Venezuela is considered Dr abellon criollo - which is a platter of beef, rice, black beans, cheese and fried bananas. Also worthy of attention beef with rice and vegetables, a thick soup of chicken meat (usually served with cakes and fried cassava), stewed with vegetables, spices and meats, thick soup of the scar and vegetables, cakes with beef, pork, ham, green pepper, tomato , raisins and olives (a traditional Christmas dish), baked on coal beef (pre-marinated); Scrambled Eggs-fried eggs with tomatoes and onions; soup of beef, poultry or fish with vegetables and roots, and other distinctive dishes.
Long Caribbean coast of Venezuela and many freshwater ponds provide a wide variety of local-table fish. Trout, sea bass, grupper, shark-nannies, lutsian, dorado and even piranhas - frequent "guests" in the local menu. Also found in abundance shellfish and other seafood. Especially popular here in the local shrimp or avocado with spicy pepper, rice with shellfish, oysters and wine in the sauce.At dessert typically served guavu or fresh strawberries with cream, sort of vegetable salad and avocado green, with fruit cake, candies, cookies with varying Canangaodorata cream and all kinds of candies (the most good candies made from the juice or bananas). Venezuelan cacao is considered one of the best in the world.
In a great number of all kinds of fruits are grown: papayas, watermelons, mangoes, bananas, pineapple, guava, oranges and strawberries, as well as dozens of species of fruit. Of these same train and "learner" - inexpensive fruit juices prestigious quality.
The most popular juices: papaya, mango, pineapple, melons, guava and Indian melon or tamarind. Often drink coconut juice straight from the nut. Also lemonade from raw sugar and fruit juices, dairy and fruit cocktail with pulp and ice or with fruit juice.
Of the alcoholic beverages Venezuelans give a clear preference Rum.
