Venezuelan cuisine
Venezuelan cuisine is influenced by its European, West African, and indigenous traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats.
Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used frequently in stews. Venezuela is also known for having a large variety of white cheese, usually named by geographical region. Italian settlers contributed pasta and meat products, while German settlers introduced Berliners and kuchens.
Venezuelans have three main meals: a large breakfast, a large dinner, and a very light supper in the evening. Venezuelan hospitality is widespread, so something to drink and eat is expected when visiting someone's home. Arepas, the most distinctive Venezuelan food, are thick disks made of precooked cornmeal, either fried or baked. Large arepas, with a variety of fillings, are eaten as snacks throughout the day; smaller arepas are typically served as side companions at all meals.
Beverages
- Beer
- Catara sauce – an alleged aphrodisiac based on juice of cassava Chicha – non-alcoholic drink, made of boiled white rice, milk and sugarCocada – Coconut milkshake, found mostly in coastal areas
- Papaya juice
- Mango juice
- Passion fruit juiceMalta – Non-alcoholic carbonated maltPapelón con limón Ponche crema – Served especially during Christmas season
- Venezuelan rum
- Frescolita
- Chinotto
- Cocuy – Similar to Tequila. Served at celebrations.
- Guayoyo – Slightly watered down black coffee, commonly served after meals
Breads
Casabe – cassava flatbreadPan dulce – Spanish for "sweet bread"Pan de jamón – usually filled with ham, olives, and raisins and usually eaten during the Christmas seasonDesserts
Alfajor – maize cookie with arequipe and grated coconutBienmesabe - sweet Spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredientsBrazo gitano Conserva de guayaba – Guava confection- Bomba - local version of BerlinersChupichupi – a water-based frozen snack in a plastic tube, a freezieDulce de lechosa – Green papaya slowed cooked in a syrup flavored with cinnamon, cloves, and vanilla
- Cascos de guayaba Cucas – cookies with brown sugar also called catalinas
- Golfeado
- Kuchen Masamorra Majarete Mousse de chocolateNaiboaNegro en Camisa - Dark Chocolate CakePudín de chocolate – chocolate puddingQuesillo – local style caramel flanPapitas de leche - Traditional sweet treats or Milk TrufflesPanelas de San Joaquin – biscuits twice baked recipe flavored with anis seed from San Joaquin, Carabobo StatePolvorosas – butter cookies with cinnamonPaledonias – cookies with brown sugar also called cucas or ''catalinas''
Cheese
Queso blanco is a very common ingredient in Venezuelan cuisine. It is produced all over Venezuela with different flavors and textures. The name of each variety of cheese is usually related to the geographical region.Cuajada andina- Guayanés cheese
- Llanero cheese
- Paisa cheese
- Palmita cheese
- Palmizulia cheeseQueso blanco duroQueso crinejaQueso de añoQueso de mano
- Telita cheese