Hello ladies and gents this is the viking telling you that today we are going to the beautiful country of
Venezuela
Venezuelan cuisine is influenced by its European (Italian, Spanish, Portuguese, and French), West African and Native American traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantain, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet.
The food in Venezuela is generally easy and flavorful. Caracas claims to have a greater variety of restaurants than any other South American city, and it would certainly be a pleasure to try and prove it, even if you failed. Venezuelan cooking has European, indigenous, and African roots - a heterodox cuisine formed over the centuries by immigrants.
AREPAS
Ingredients
2 1/2 cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white corn meal
1/4 cup vegetable oil
Directions
- Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
- Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
- Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
- Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.
I hope you liked this post and as always have a chilled day from the viking.
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