RECIPES
Despite
its variety, Venezuelan food is varied with a marked indian influence.
Our national bread is the arepa, prepared with corn flour.
At Christmas, all over Venezuela, a special and typical food is cooked
in every house; it is called hallaca. This is prepared with
corn flour filled with pork meat, chicken, vegetables, and spices.
It is cooked wrapped in banana leaves. This kind of banana (plátano)
is used often in our kitchen and is the base for many national
food specialities.
The variety of fruits in Venezuela is very rich, and being a tropical
country the abundance and beauty are such that their display in our
markets makes them look picturesque and exotic.
Arepas*
The arepa is perhaps the
most popular food in Venezuela. It is eaten hot as a kind of bread to
accompany a meal, or by itself, stuffed with meat, bologna, cheese,
scrambled eggs, or anything one wishes.
In the old days, arepas were prepared from freshly husked and
ground corn, but today, the pre-cooked white corn flour has eliminated
this lengthy process.
Ingredients
2 teaspoons of salt
2 cups of corn flour
2 1/2 cups
Method
Put the corn flour in a bowl and
add the water little by little, mixing with the flour until all the
water has been used and the flour has become a dough. Let it rest for
five minutes. Now, shape the dough into round rolls about 3 inches in
diameter and 1-2 inches thick. In a lightly greased skillet, slowly
cook the arepas until a crust forms on each side. Now place them into
a casserole and bake in the oven at 350 degrees for approximately 30
minutes, until the arepas sound hollow when tapped.
Cachapas de budares*
Ingredients
4 cups of tender corn
kernels (canned corn may be used)
3 teaspoon of salt
3/4 to 1 cup of water (depending on how tender the corn is)
3/4 cup of sugar
Method
Mix all the ingredients in a
blender. The mix should become thick and heavy. If not, add more corn
or a few tablespoons of Jiffy Corn Muffins Mix.
Shape the mix into small pancakes approximately 1-2 inches thick and
about 5 inches in diameter. Let them cook on medium heat for about one
minute on each side, or until small bubbles form on the top.
Pancakes should be served hot, and may be accompanied with cheese
(feta cheese is a good option).
Cheese Balls*
Ingredients
1/4 cup cornstrach (optional)
6 or 8 eggs whites
2 lbs. grated white cheese (llanero)
A little milk is necessary
Method
Blend ingredients into a stiff
dough using milk. Shape into small balls by rolling between the palms
of hands.
Fry in hot, deep fat or oil until the balls rise and become of a brown
color.
Serve at once on toothpicks. Makes 40 to 50.
Sancocho (Soup)*
Put three liters of water in a pan
and place it on fire. When starting to boil, put a chicken cut into
pieces, 1 pound of meat (with bone) and 2 ribs. Add 2 onions (in
pieces), 1 pepper (pimiento), celery and leek. Let boil for 1 hour at
slow fire. Then add 3 big potatoes (peeled), yuca, 2 platanos cut in
pieces, 3 corns in pieces, salt and pepper to taste. As soon as the
vegetables become soft, turn off the fire.
Tequeños*
Ingredients
4 cups
flour 1 heaping tablespoon butter
1/2 teaspoon
salt
2 eggs yolks
1 cup water
(approx.)
1 teaspoon sugar
1 lb. soft white cheese
Method
Combine all ingredients except
the cheese, using only enough water to make a rather soft dough. Set
aside for a few minutes. Cut the cheese into strips of 1/2 inch wide
by 2 1/2 inches long.
Divide dough into four parts. Roll each part as thin as possible, but
into 1/2 inch strips and wind around the cheese until the latter
become completely covered.
Fry in hot deep oil until golden brown.
Serve at once. Makes about 60.
Banana Dessert*
Put two spoons of butter in a
frying pan and place it on fire.
Put 5 peeled bananas in the frying pan. Let them fry until they turn
golden.
Place the fried bananas in a special mold for the oven.
Mix one cup of sugar with one spoon of cinnamon. Cover the bananas
with sugar. Place the mold in the oven at 350 F for 45 minutes.
* Source: Permanent Mission of
Venezuela to the OAS.
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