THE PLAIN AND THEIR GASTRONOMY
martes 23 de marzo de 2010

GASTRONOMY

Te topocho or banana (bread) and the rice completes the plate common of the savanna llanero. Te coffee or guarapón close the food.
Other foods are made with wild pigs, chigüiros, turtles, ducks and fish that are plentiful especially in the summer. He/she eats cheese and curd, it is not very vegetarian. He/she takes it dilutes since he/she gets up. Some accustom swigs of liquor before the breakfast that you/they call themselves mornings. Te punch, the hayacas, the one parboils and the one boiled, they are foods, social. Te sucker is so much food of work as of social meeting.
Te favorite fruits are the mango, the orange, the pineapple, the banana tree, the avocado, the joba, the papaya, the sideburn, the guanábana, the guava and the lemon; this it not intervenes alone in the food like sweet or lemonade, but rather it is used in the prevention and cure of illnesses. Clean the blood, avoids the influenzas and it drives away the pests.
Publicado por THE PLAIN AND THEIR GASTRONOMY en 07:30 0 comentarios
martes 2 de marzo de 2010

CREOLE HAYACA

1 kilo and half of pig meat and of head 1 pound of onion 20 envelopes of cumin 10 envelope of color 1 head of garlic ½ pound of peas green 1 package of flour bread 11 flask of oil and he/she mediates of salt 1 pound of potatoes 4 dozens of leaves and hooks of bananas
PREPARATION intersects the leaves, you suasan and they are grated. the meat is cooked and you itches tiny leaving 20 preys separated. he/she peels the onion and you chops menudita well leaving 3 onions separated. the garlics are mashed and they are added to the chopped meat and the onion for the stew. the peas are cooked and they are added to the stew, with good oil, color, cumin and it fries lightly. he/she mixes the flour in the broth of the meat and he/she is tossed the stew of the meat with salt to the pleasure, he/she puts on in the fire for some minutes, and he/she retires, and it is already it lists this part of the stew. they peel the potatoes, the 3 onions and you itches in slices and the 20 preys are added. a little bit of flour is kneaded to anoint to the leaves. Now wrap the hayacas. he/she washes the leaves and it places them in the table, two for each a so that they don't break. he/she is anointed a little bit of mass and they are added two soup spoonfuls of stew, they are put two potato slices, 2 of onion and the meat prey up; he/she coils the leaf corner to corner. they bend the tips of for behind tiing the tips of the hayacas with the banana hooks, leaving bosalito to grab them of eye to loose them. cook you well in little water with salt and very covered during 1 hour, lower them and take out them so that he/she is left the little water that it has been. Loose it and eat.
Publicado por THE PLAIN AND THEIR GASTRONOMY en 05:30 0 comentarios

EMPANTALONAO DE MORROCOY

tortoise or morrocoy 1 pound of flour of corn 2 onions ½ spoonful of cumin salt to the pleasure, onoto or color 5 spoonfuls of shortening or oil PREPARATION Te tortoise or morrocoy, are quartered or it removes the shell, the preys are taken out, it peels them in hot water, then he/she washes it; it chops the preys and it mounts them to cook, salt is added to the pleasure. When it is cooked that are soft the preys, the sack and the guise separated, he/she adds him the onion, the color, the oil and the cumin; it revolves the preys with that dressing; then he/she prepares the mass of flour like it stops round maize loaf, it kneads it, he/she adds him salt to the pleasure, it extends a layer of flour, and inside of it tosses a prey and it wraps it in the flour; it tosses it to fritar and it wraps prey and it wraps it in the flour; it tosses it to fritar and it wraps all the preys and the fried one until they are clever to eat.
Publicado por THE PLAIN AND THEIR GASTRONOMY en 05:30 0 comentarios

SUCKER

Veal to the Llanera or Sucker.
Veal to the llanera or roasted becerra: a becerra is killed approximately of six months God willing "Creole"; the meat preys are taken out that you enchuzan in big stakes that put on around a blaze to slow fire, after having him position salt. He/she doesn't get used to put him any condiment, alone true roasted meat takes salt and candle. With pieces of pajarilla meat, heart, chunchullos, kidneys, liver and lung is made the entreverao. That is to say that all these pieces go to a single chuzo wrapped in a cloth of the gut of the head. In the veal to the llanera gets used to serve the meat, with cooked green banana, the same thing that yucca and the topocho, in a table covered with banana leaves, to the one that the whole mundose Preposition to catch their portions.