its variety, Venezuelan food has a marked Indian influence.
Our national bread is the arepa, prepared with corn flour.
Christmas, all over Venezuela, a special and typical food is cooked in every
house; it is called hallaca. The
hallaca is a corn-meal pie stuffed with pork or chicken, olives and raisins and
wrapped in plantain leaves and boiled.
This kind of banana (plátano) is used often in our kitchen and is the
base for many national food specialties.
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.
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.
It is old days, arepas were prepared from freshly husked and ground corn,
but today, the pre-cooked white corn flour has eliminated this lengthy process.
teaspoons of salt
cups of corn flour
½ cups of warm water
cup water (approx.)
lb. Soft white cheese
1 teaspoon sugar
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 ½ inch wide by 2 ½ inches long.
Divide dough into four parts. Roll
each part as thin as possible, but into ½ inch strips and wind around the
cheese until the latter become completely covered.
Fry in hot deep oil until golden brown.
Serve as once. Makes about
cups of tender corn kernels (canned corn may be used)
teaspoons of salt
to 1 cup of water (depending on how tender the corn is)
cup of sugar
cup cornstarch (optional)
or 8 eggs or egg whites
lbs. Grated white cheese (llanero)
little milk is necessary
ingredients into a stiff dough using milk.
Shape into small balls by rolling between the palms of hands.
Fry in hot, deep fat oil until the balls rise and become of a brown
color. Serve at once on toothpicks.
Makes 40 to 50.
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