EATING THE VENEZUELAN WAY
The cuisine of Venezuela is as varied as its culture. Instead of bread, most Venezuelans eat arepas. Arepas are fried or baked corn or wheat pancakes, often filled with meat, eggs or cheese. They are so popular that there are food stands, called areperas, that specialize in making arepas. Similar foods include cachapas (sweet corn pancakes usually filled with cheese), tequenos (fried dough combined with cheese), empanadas (hearty cheese-filled pastries) and pan de jámon, long bread filled with ham, olives and raisins.

 Venezuela's long Caribbean coastline and the country's many lakes and rivers provide a wide variety of fish. Trout, red snapper and even piranha are eaten. Several popular dishes are made with fish. One such dish is avocado stuffed with shrimp. Another common dish is rice with shellfish.
Venezuelan drinks include juices made from sugarcane, tamarind or coconut. Coconut juice is often drunk straight out of the coconut. Fruit juices may be made into milkshakes called batidos. Venezuelan beer, which is quite strong, is a popular drink. Chicha, which is a lcohol made by fermenting corn or rice, is also widely enjoyed. Venezuelans also love coffee.

 Meat is another important part of Venezuelan cuisine. One common dish, sancocho (a meat and vegetable stew) is usually served with arepas and toasted cassava. One of Venezuela's national dishes is pabellón criollo, which is made with flank steak, black beans, rice and fried plantains (cooking bananas). Mondogo is another popular dish. It is a thick soup made from tripe and vegetables.
   Did you know?
At Christmas, Venezuelan families gather together to enjoy a holiday meal of hállaca, cornmeal dough stuffed with meat, green pepper, tomatoes, raisins, olives, garlic and parsley, steamed in banana leaves.
Guavas in syrup with cream cheese, and strawberries with cream are common Venezuelan desserts. Májarete, a coconut custard, and quesillo, an egg custard, are favourite desserts. Locally grown fresh fruits include papayas, watermelons, mangoes, bananas, pineapples, guavas, oranges and strawberries. Many Venezuelan fruits are not commonly found in Canada. For instance, Venezuelans like to snack on small, round, green fruits called mammónes.

 The largest meal in Venezuela is eaten between noon and 3 p.m. Many Venezuelans go home to eat lunch with their families. Venezuelans eat a light supper at 8 p.m. or later.
  Cachapas
Ingredients

 250 ml tender corn kernels or canned corn
250 ml water
175 ml sugar
Salt to taste

 Preparation

 Mix all the ingredients in a blender. Shape the mixture into small pancakes about 12 cm in diameter. Cook in a skillet for approximately one minute on each side at medium heat. Serve hot with cheese.
   Did you know?
An ice cream shop in the city of Mérida in the Andes holds the world record for the most ice cream flavours. The 641 flavours include trout, garlic and black bean.