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Kitchen Connection Goes to: Venezuela!

Kitchen Connection Goes to: Venezuela!

Flag of Venezuela

Venezuela sits at the Northeast corner of South America, nestled between Colombia, Brazil and Guyana. Venezuelan food reflects the multiple influences of its past. The cuisine, depending on the region, expresses influences from Italy, Spain, Portugal and France, as well as West Africa and Native America. Known most popularly for Arepas—a thick corn or flour tortilla filled with cheese, meat and vegetables—Venezuelan food also includes staples such as corn, rice, plantains, yams, and a variety of meats.  


Puerto Cabello, Calle Bolívar, Puerto Cabello, Venezuela 

Official Name: Bolivarian Republic of Venezuela

Capital: Caracas

Official Language(s): Spanish

National Dish(es): Pabellón criollo

Venezuelan typical food, arepas, and their different combinations. Chicken, fish, meat, cheese, black beans, and pork.


Fun Facts: At the mouth of the Cataumbo river, cold air collides with the heat of Lake Maracaibo, making it the most likely place on earth to see lightening striking up to 100,000 times a night.


 Ropa vieja beef stew in tomato sauce with vegetables and rice.  


"Insider Foodage"

Country:  Venezuela

Continent:  South America

Capital:   Caracas

Largest City (ies):  Caracas and Maracaibo

Culinary travel destination(s):  Caracas, Margarita Island, Maracaibo, Merida, Barquismeto

Primary Language(s):  Spanish

%Urban to Rural:  89.1% Urban, 10.9% Rural

Primary Agricultural Exports:  Pasta, Wheat Products, Rice

Population: 31,977,065

Food expenditure for one week:  35.35

Caloric intake available daily per person:  2,631

Alcohol consumption per person:  8.3

Obese population: 31,977,065

Big Mac Price: $4.00

Meat consumption per person per year: 19.4 kg

Prevalence of Hunger:  <5 %

Culture:  The people of Venezuela have a rich cultural history that’s been shaped by American Indian, Spanish, African, Italian, Portuguese, Arab, German, and South American influences.
Over 1,700 miles (2,800 kilometers) of Venezuela’s northern coastline touch the Caribbean sea, and that Caribbean influence is visible in Venezuela’s historic buildings, architecture, and art.

National Dish (es): Pabellón criollo

National Drink(s): Chicha

Major Holidays/Special Holiday Foods:  New Year’s Day, The Three Wise Men Day, Carnival, Carnival/Shrove Tuesday, Saint Joseph’s Day, Maundy Thursday, Good Friday, Declaration of Independence, Labor Day/May Day, Ascension Day

Traditional Venezuelan Christmas foods include 'Hallacas' - a mixture of beef, pork, chicken, capers, raisins, and olives that is wrapped in maize and plantain leaves and tied up with string into a parcel and then boiled or steamed afterwards; the Pan de Jamón - a type of bread that's made with puff pastry, filled up with ham, raisins, olives and bacon and shaped like a 'swiss roll'! Chicken Salad and Pernil (a leg of pork).

Fun Foodie Fact:  Austere green fruits are used in Venezuela recipe as potatoes and black skinned plantains.

Main religions: Roman Catholic

Banquet (party) dishes: (Coconut Cream Cake)

Indigenous communities and their dishes:Wayuú

Native species: Orchids. Venezuela has over 25,000 different species of orchids. ...

  • Araguaney Tree. The araguaney tree is the national tree of Venezuela. ...
  • Moriche Palm Tree. The moriche palm tree grows in the swamps of the Orinoco Delta. ...
  • Andean Lupine Flower. The Andean lupine flower grows in the highlands of Venzuela. ...
  • Andean Frailejon Plant.

*SDGs that are especially prevalent in the respective country:  1,2,3,4,5,6


Tags : Kitchen Connection Venezuela Featured Country Venezuelian Food Travel

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