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Venezuela

Venezuelans, living between the Caribbean and the Andes, grow and eat a great variety of tropical fruits, squashes, corn, beans and rice. Coastal main dishes include seafood; deeper into the interior, goat, beef and potatoes are typical. With such diverse ingredients available, the recipe for the national dish, Pabellon Criollo, a plate of shredded seasoned beef with black beans, rice and fried plantains, is pretty flexible. Near the coast, it may be made with fish; in some areas, wild caiman or capybara might replace the beef. Arepas, thick, round corn cakes, plain or filled with meat, cheese or vegetables, are the other national favorite. Traditionally made with corn that was soaked, cooked, dried, then ground to flour in a laborious process, it is easier to make arepas now--the flour mix is readily available in Venezuelan markets. Venezuelans love arepas so much that they use the term nueve arepas to describe a shutout in baseball, the national pastime. Picture nine round corn cakes—a score of nine zeros!

	Featured Cook MUSTIQUE Cooking Level: Expert Living In: Caracas, Distrito Federal, Venezuela
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