3 dishes people actually cook in Venezuela: what they are, how long they take, and what you need to buy.
What can you cook from Venezuela? 3 traditional Venezuela dishes, from Arepas rellenas (50 min, the quickest) to Hallaca (960 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Venezuela on the map. Drag to spin the planet.
Venezuelan corn cakes made only with precooked corn flour, griddled until hollow-sounding and split open to be stuffed.
A Christmas parcel of annatto-orange precooked corn masa around a guiso cooked the day before, dressed with olives, capers and raisins and tied shut in plantain leaves.
Venezuela's national plate lines up white rice, slow-stewed shredded flank steak, thick black beans and fried ripe plantain slices like the stripes of a flag.
Copper documents three dishes from Venezuela: Arepas rellenas, Hallaca and Pabellón criollo. Onion and red bell pepper each appear in more than one recipe. Two of the three are simmered. One of the three needs an oven. Between them they use 32 different ingredients.
The three recipes need 32 ingredients between them, of which 2 are shared by more than one dish. Red bell pepper the hardest to find: of the 586 dishes in Copper's atlas, 14 use red bell pepper. Every ingredient list on this page is complete, with quantities, and free to read.
Arepas rellenas is the quickest at 50 minutes. Hallaca is the longest at 960 minutes, most of it unattended. The median is 660 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Venezuela here is rated easy, but every one has the full method written out step by step, free to read. Arepas rellenas is the shortest way in.
Venezuela is part of South American.
Countries close to Venezuela on the globe — and close on the plate.
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