¿ HOW TO PREPARE IT PAVILION CREOLE OF VENEZUELA?

PAVILION CREOLE OF VENEZUELA

Creole pavilion formerly national flag, is part of our culture, the perfect combination of different flavors, in which the essential nutrients for power is balanced: rice (carbohydrates), meat (fat and protein), and black beans black (vegetable protein carbohydrates).

Did you know that there is the Creole pavilion is linked to a symbolic representation or metaphor of the four races that made up the nascent Venezuela? Spanish rice for white men, black beans by African slaves, native indigenous bananas and meat representing brown, from miscegenation.

You see, a good Venezuelan must not only know how to prepare a good Creole pavilion, but also must know very well the beliefs around it, a way of understanding our culture, and the pavilion are the best in taste. Today we explain how to make all the dishes are empty, with this delicious recipe of Venezuelan Creole pavilion.

TYPICAL FOOD VENEZOLANA

CACHAPA WITH CHEESE AND ROASTED PORK

INGREDIENTS:

• (For 8 or 10 cachapas)
• 
  
• 4 cups fresh corn kernels (*)
• 3 teaspoons salt
• ¾ cup sugar
• ¾-1 cup water (depending on the corn is more or less tender).
• 1 kg of PIG 

(*) Some six to eight jojotos (corn) large, about 3 cups and ground (The dough can pay with pre-cooked for cachapas flour, but fresh jojoto gives a special flavor to the dish that has no commercial flour)

PREPARATION:

Cut with a knife Beads jojotos, without getting too deeply to avoid cutting the cob.

the beans are ground in a mill to grind corn not too tight. The dough should be slightly thick and ordinary.

In a large bowl that mass with salt and sugar and water mixture. The mixture should have a thick consistency, but fluid enough that when placed on the budare expand by its own weight.

It gets to heat a skillet or frying pan on the stove and a hot once it gets over medium heat.

the budare is greased with an absorbent paper with oil each time it is going to make a cachapa and a small ladle pour into the skillet about ½ cup of the mixture, spreading a little bucket to form a pancake 10 or 15 centimeters in diameter and ½ centimeter thick.