The traditional dishes of Venezuela

Our mixture of cultures has been the culmination of a varied gastronomy in Venezuela, characterized by the contribution of culinary recipes from Europe (especially from Spain, Italy, France, Portugal) and Africa (through the slave populations brought by the Spaniards, who joined the gastronomy of the indigenous peoples of Venezuela.These images pay homage to our main Venezuelan dishes.



The creole pavilion is a traditional Venezuelan dish recognized as the national dish par excellence, the traditional one is composed of cooked white rice, depredated meat, black "refritas" (stews and then butter or oil cream), fried ripe banana slices
The history of the pavilion dates back to colonial times, probably from the eighteenth century, and according to it is basically a gathering of "leftovers" of previous foods made by the slaves of the haciendas: meat, rice and black beans usually dated from a day earlier or two, the banana slices being the only thing prepared at the time.
It is usually referred to as the dish represents the three great Venezuelan cultures: European (white: rice), indigenous (brown: meat) and African (black: beans). However this statement is merely poetic and is based on the color of the products. Rice is from Asia and the face of Central America.


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Pelao Guayanés
The Pelao Guayanés, typical of southeast Venezuela, is originally prepared with chicken.
It is a product of the culinary mixture brought by the Caribbean immigrants, especially from Trinidad and Tobago, who arrived in Tierra Firme in search of a new life in the mining towns, leaving us aromas of curry, vegetables and rice of marked Asian descent ( Arabic and Indian).
This dish, brother of the Trinitarian Pelau (prepared with any type of meat: beef, fish, chicken ...), can be prepared in a short version using cooked chicken, perhaps from the previous day, which reduces the cooking times of a main course with presence like this, where the rice is loose and al dente, immersed in a soft, smooth, colored as caramel, as a kind of rice asparagus with chicken.



The Black Roast
"Ayyyy !!!, this meat was burned!". Maybe, that's what the cook who originated this dish, which is now essential at the tables in the central region of the country, exclaimed. It is thought that this particular way of gilding and then cooking the meat was the result of a culinary accident that occurred during colonial times, in some of these wealthy houses where, almost always, the stove was more or less place where the utensils were washed.
The most curious thing about this fact is the inventiveness that had to come out afloat to be able to accommodate "the wrong one". And while these days each family has made an adaptation of the original recipe, the requirement that everyone agrees is that you must obtain a meat morenita, very juicy and with a touch between bitter and sweet.

El Hervido de Gallina, represents the perfect combination of Indo-American, Spanish and African culture in the Venezuelan cuisine. It is a celebration dish to consume during a family reunion or friends, you can say that it is a unique dish. In the Venezuelan plain is elaborated on a wood fire that adds a special flavor to the finished dish.
As for what is added or not during cooking is often the criteria of the person who does, you can add chopped chopped julienne, corn jojoto grains, sweet potatoes, capers, stuffed olives, zucchini, bananas (green or ripe); anyway,any vegetable or vegetable you want

Imagine food prepare during their festive period