Show restraint typical of Venezuela
Every country of the world has different traditions, culture, flockore, dance, between others, in short his they possess his own idiosyncrasy that characterizes and separates them from the others. Between the specific peculiarities of the countries there are the local dishes, which are in the habit of being different according to the country. In the following publication some of them will be described of show restraint typical of Venezuela, that is to say, tastier and curious local dishes of the country.
The local dishes of Venezuela
In Venezuela there exist infinities of local dishes with which they count his culture and history, later there are described some of these plates that they characterize to the country of the south of Latin America:
Creole Pavilion
bald Buns
Patacones
Cachapa
Mandocas
Ahora you mostraré how to prepare each of rich, original these and Venezuelan local dishes in order that they could do them:
Mandocas zulianas.
The mandocas are between the plates that are eaten typical of Venezuela, and as the patacones are more traditional in the condition Zulia. To prepare them, you need:
1 cup flour •
½ cup of lukewarm water
• 1 spoon of sugar
• Oil to fry
• white Cheese grated to the taste
For the preparation you will have to do the following thing:
To mix the flour in the cup of lukewarm water, to add the spoonful of sugar, cheese grated to the taste and to do a compact mass.
Then you will do rollitos of mass and will join them for the ends, giving him form as of a drop with a hollow in way.
Then they fry in abundant oil until they remain golden.
Cachapa.
The cachapa is original of the central region and is a local dish of Venezuela, is prepared by the maize. Which gives him an important status in the Venezuelan gastronomy and does part of a culture if it is wanted universally, since the maize is a food from the pre-Columbian times.
The cachapa of budare is a thin cake of ground maize, with cheese and vainglorious. It is cooked to budare and accompanies on hand cheese, smeared with butter.
The ingredients are:
• 450 grams of maize in grain
• ½ cup of milk
• 2 entire eggs
• 2 spoonfuls of flour of wheat
• 3 spoonfuls of flour of maize precocida
• 1 spoonful of sugar
• 1 spoonful of butter
• Go out to the taste
To prepare the cachapa, typical Venezuelan food, it realizes the following thing:
He places all the ingredients in the licuadora, with the exception of the eggs and the butter.
The licúas until there is obtained a mixture of average consistency, to this mixture you him add the butter and the eggs and continue beating.
If the mixture remains liquid you add flour of wheat or of maize.
You spill the mixture on a packing and hope that it rests in twenty minutes in the icebox and then you warm a frying pan and smear it with butter, on which you will spill the mixture.
In all that it is cooked by both sides you her serve, place hand cheese or mozarela on the cachapa and double it for the half.
Creole pavilion.
For the production of this plate one needs the following ingredients:
½ kilo of meat of beast for desmechar
½ kilo of black french beans
½ kilo of Boiled rice
½ kilo of stuffed Meat
Slices of fried banana
Go out to the taste
Color or onoto
2 spoonfuls of oil
( For the preparation of the stuffed meat there are needed 10 chilis, 2 onions, 10 teeth of garlics)
(For the preparation of the black french bean there are needed 10 chilis, 2 onions, 10 teeth of garlics)
First this hirviendo sets to boil 1 liter of water once to place the rice, once dry off to lower the fire to cover until the rice this stew.
For the production of the meat to puncture the ajíes, onion, and to crush the garlic cloves, to sauté them all together to place the meat already desmechada, to throw a bit of color the salt to the taste to cook.
For the production of black caraotas to set them to boil in sufficient water until they are soft then to puncture the ajíes, onion, and to crush the garlic cloves, to sauté them all together to place the caraotas, to throw salt to the taste, to cook.
In this Venezuelan local dish three cultures found in Venezuela join. The boiled rice represents the European culture, the meat stuffed to the indigenous culture and the black french beans represent the African culture.
Bald buns
This local dish more known in the condition Zulia of Venezuela, is very particular and with a really exquisite flavor. His preparation can sound rather complicated for those who are not related to the Venezuelan food, nevertheless basically they are masses of flour of maize you refill with meat ground and bathed in sauce of tomato.
Later we will give you a brief explanation of his preparation:
• For the landfill of the masses you will have to liquefy ornaments, garlic, paprika, onion and sweet chili, all that with vinegar. The liquefied one joins him to the ground meat and then it is seasoned by seasoning, puts to cook until it dries off.
• Apart the tomatoes will be liquefied and one adds him to the meat ground also being left in fire up to drying.
• The preparation of the mass her consists of mixing with broth of quiet chicken and with a spoonful of oil, which will give him smoothness to the mass.
• Once prepared the elements, balls are done by the mass, a hole is opened them in the center and they are refilled by the ground meat, then to close the hole and it puts to boiling in broth of chicken, until they boil.
Patacones.
The differentiation of this local dish of Venezuela, in the city of Maracaibo, accompanies the patacón on grated salad, white or yellow cheese, ham, meat or chicken desmechado, parboiled egg, and sauces as kétchup, mayonnaise, mustard. These ingredients are placed on the patacón and in occasions they wrap up themselves with another portion of patacón.
The patacones are local dishes in other Latin-American countries, nevertheless, the Venezuelan patacón, specifically the one that prepares itself in the region zuliana, it is very different from the rest. Nevertheless, we will explain to you first the preparation of the patacón in general then to say to you which is the variation of the patacón maracucho.
The recipe of this Venezuelan local dish, in his form of patacón simple and traditional it needs of the following ingredients:
• A green banana (portion for a person)
• Go out
• Oil to fry
The Patacones carries out of the following way:
Are going to cut the bananas in portions of between 5 and 6 centimeters of length, the measure changes of the taste and the size of the banana. It is necessary to to him to take the rind to the portions.
Clienta the oil in a frying pan, and the portions of bananas are fried only a bit.
Then they move back from the frying pan and flatten, for this the portions can be placed in a table of cutting and with a plate on the bananas they flatten.
After squashing them they place once again in the frying pan to stop frying, on having extracted them one adds salt to the taste.
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