Venezuelan cuisine
Venezuelan cooking rests on corn, black beans and plantain, and its bread is the arepa.
The arepa is eaten twice a day, and what goes inside identifies a person more reliably than an accent. Masarepa, the pre-cooked corn flour, is in every shop and stands in for wheat.
Sweet and savoury sit together without embarrassment: fried ripe plantain goes with meat, and sugar goes into the batter for cachapas.
2 dishes
- Pabellón criollo
A plate in four parts: shredded stewed beef, black beans, white rice and fried plantain.
180 min · Medium · Main course
- Cachapas
Thick pancakes of ground fresh corn, folded around a soft white cheese.
40 min · Easy · Breakfast