The creole pavilion formerly called the national pavilion, is part of our culture, the perfect combination of different flavors, in which the essential nutrients for food are balanced: rice (carbohydrates), meat (fats and proteins), and beans Black (carbohydrates with vegetable proteins).

Did you know that the Creole pavilion is linked to a symbolic representation or metaphor of the four races that integrated the nascent Venezuela? The rice by the Spanish white men, the black beans by the African slaves, the bananas the native Indians and the meat that represents the browns, coming from the mixture of races.

A good Venezuelan should not only know how to prepare a good Creole pavilion, but also must know very well the beliefs around it, in order to understand our culture, in addition the best of the pavilion are in its flavor.

Today we explain how to make all dishes empty, with this delicious recipe of Venezuelan Creole pavilion. Ingredients Meat

1 kg beef skirt

2 large onions

1 red paprika

6 sweet peppers

4 cloves garlic

1 large cilantro coriander

1 can of peeled tomatoes

Caraotas or The Beans

500 grs dried black beans

1 teaspoon baking soda

1 large onion

6 sweet peppers

6 cloves garlic

Salt to taste

1 green or red paprika

Sugar

Cumin

Rice

1 cup of rice

2 cups water

1 piece of paprika or half chilli

Salt

Chops

2 ripe bananas

Oil

Preparation The pavilion consists of 4 separate preparations, which together achieve a delicious blend of flavors. Let's start with the meat

In a pot put enough water to cover the meat, a pinch of salt, onion and cilantro, put on a medium heat to boil for 2 hours, taking care that the water does not dry and that the meat softens.

Once the meat is soft, let cool and calmly fray.

Place the shredded meat in a frying pan with a little onion, paprika, sweet pepper, cilantro and the processed tomatoes.

Add salt and spices to taste, we recommend adobo, cumin, bay leaf or pepper, let cook for 30 minutes, until juicy.

 The beans

Leave to stand in water for 24 hours and add a little bit of baking soda.

Remove this water, wash them and place them to boil with a bit of onion, seedless chili and a sprig of cilantro. Let it cook over high heat, if necessary add more water, preferably hot water and when soft, lower the heat.

In a frying pan prepare the sofrito in the same way that was made with the meat, to add it to the pot.

Check that the fins have only enough water to cover them.

Check the salt and seasoning until the broth thickens.

Rice

In a frying pan preheat the oil, with a piece of paprika or sweet chili, add the rice and stir to accept all the grains

Add water and salt to taste, raise the heat until it boils to cover. After it has boiled low the fire, until it is dry and extinguishes. Leave it covered so that the steam finishes cooking.

The chops

Heat the oil in the pan.

Peel and cut the bananas into strips.

Add the chops in the hot oil to fry them, and turn over when each side has browned.

When browned, remove from oil and drain into a dish with absorbent paper.

There are variations of the Creole pavilion by regions, for example, in the plain they substitute the meat with chigüire and the pavilion margariteño or of the marine coast, is prepared with fish, dogfish or other species. There are those accompanying the Creole pavilion with avocado, white cheese or fried egg. The beans sometimes eat them with cream or whey, as well as with sugar.