" Culinary in 10 Pict ".

I am from Venezuela, from Ciudad Bolivar, specifically where we have a great variety of delicious dishes, some of them our own and others not, but we have adopted them.

Most of them are dishes prepared at home so they don't have a specific name, but I will give you one, so that it looks nicer.

The pasta comes in several presentations: the long ones, which are spaghetti, lasagna, the short ones: thimbles, elbows, ribbons, feathers and others, as well as sheets to make pastichos.

For this dish I used the short thimble type, my favorite, which I accompanied with a rich sauce made with sardines that come in cans, it is prepared with seasoning and tomato paste. Most pastas are eaten with sauces.

It is typical in my country soups of all kinds of meats: beef, chicken, fish.

It is prepared with vegetables: auyama, yucca, yancin, yam, ocumo, and with seasonings such as: onion, garlic, paprika, aji dulce, parsley, cilantro.

Mostly I prepare them on weekends.

The cachapa is a tortilla made with corn, which is ground and then prepared with salt, sugar, baking soda (for acidity), oil. The cahapas each one prepares them in their own way, they have their secrets and can be eaten alone with butter and cheese or as I did with fried Bocachico, this is a typical fish of the region, the best way to eat it is fried and with avocado.

This is another dish that we have adopted from other countries, from Italy to be exact, since most of the pasta comes from that country.

Being the pastichos one of the most favorite, this is prepared with sheets of pasta that are like rectangles, some should be cooked as others come directly to the oven, layers are spread and on these the meat, it is repeated several times until reaching the top, which is finished with sheets of pasta, yellow cheese and sauce.

This is one of the most creole dishes of the country, it is mainly composed of rice that can be with chicken, with pork, it should be watery, but with soft rice, with tostones that can be of topochos or green plantains both.

During the year several seasons are celebrated such as Christmas, carnival, Easter, in them there are typical dishes, in Easter they prepare the duck that you see in the picture, which is composed of: piscillo of salted fish, black beans, white rice, red salad, with its cassava.

It is a rich combination of different flavors to the taste and colors to the sight.

The suspiros is a sweet because it is not only food that we prepare and eat, there are also a number of Creole sweets, like others, one of the Creole is the suspiros, is made with few ingredients, but you have to know the point to be firm and tasty, are made with egg whites to snow, sugar, with a sleeve forms are made and baked.

Domplinas are very tasty and traditional in my country, they also have different ways of preparation, but they are best eaten fried, with butter, cheese or with some guasacaca or cream, they are ideal for breakfast and dinner.

A rich guasacaca is also ideal to accompany some food dishes, such as avocado, this must be ripe, it is prepared mashed, with seasonings: onions, parsley, paprika, garlic, salt, oil, in order to the taste of each person but should be more liquid but not so much, ideal to accompany fried foods such as: chicken, pies, pastries.

Lentils are a grain, which in addition to being eaten stewed, in soups, are also used to prepare delicious croquettes, which should be soaked overnight, ground, mixed with chopped seasonings, shaped into croquettes and fried.