Creole Pavilion

The national pavilion, previously called the national pavilion, is part of our Venezuelan culture, the perfect combination of different, all-natural flavors, in which the essential nutrients for a balanced diet are balanced: rice (carbohydrates), meat (fats and proteins) ), and black beans (carbohydrates with vegetable proteins).

The pabellón criollo is linked to a symbolic representation or metaphor of the four races that made up the nascent Venezuela. Rice for Spanish white men, black beans for African slaves, plantain for indigenous natives and meat representing pardos, from mixed races. It is something totally representative for Venezuela, it is something really very valuable.

I will explain how to make all the dishes empty, with this delicious recipe from the Venezuelan Creole pavilion.

Meat

1 kg of beef skirt
2 large onions
1 red paprika
6 sweet peppers
4 cloves of garlic
1 large coriander corsage
1 can of peeled tomatoes

Caraotas

500 grs black or red dried beans
1 teaspoon baking soda
1 large onion
6 sweet peppers
6 cloves of garlic
Salt to taste
1 green or red paprika
Sugar
Cumin

Rice

1 cup of rice
2 cups of water
1 piece of paprika or sweet pepper
Salt

Chops

2 ripe bananas
Oil

Preparation

The pavilion is formed of 4 separate preparations, which together achieve a delicious mix of amazing flavors.

You start with the meat

In a pot place enough water to cover the meat, a pinch of salt, onion and cilantro, put over 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 unravel.
Place the frayed meat in a pan with a sauce of onion, paprika, sweet pepper, cilantro and the processed tomatoes.
Add salt and spices to taste, we recommend marinade, cumin, bay leaf or pepper, let stew for 30 minutes, until juicy and well cooked.

The beans

Leave the beans for a few hours in water and add a little bit of baking soda to soften them respectively.
Remove this water, wash them and place them to boil with a piece of onion, the chili without seeds and a sprig of coriander. Leave to cook over high heat, if necessary add more water, preferably hot water and when soft, reduce the heat.
In a pan prepare the sofrito in the same way that it was done with the meat, to add it to the pot.
Verify that the beans have only the water necessary to cover them completely.
Go checking the salt and seasonings until the broth thickens and you are ready to let them rest for a few minutes.

Rice

In a pan preheat the oil, with a piece of paprika or sweet pepper, add the rice and move to oil all the grains, to give it more taste.
Add water and salt to taste, raise the heat until it boils to cover. After it has boiled, lower the heat, until it is dry and extinguished. Leave covered so that the steam finishes the cooking. This way you will have a totally firm rice cooked in a good tone.

The slices

Heat the oil in the pan.
Peel and cut the bananas into slices.
Add the sliced bananas in the hot oil to fry them, and turn over when each side has browned.
When browning, remove them from the oil and put them to drain in a dish with absorbent paper to completely eliminate the oil.

There are those who accompany the Creole pavilion with striped white cheese, avocado or fried egg. The caraotas sometimes eat them with cream of milk or serum, as well as with sugar

This is the result of this combination of nutrients which is very important in Venezuelan food, if you come to Venezuela do not stop trying their delicious dishes, blessings brothers of the community.