Culture Tuesday is a monthly column in which Best of Vegan Editor Samantha Onyemenam explores the cuisines of different cultures across the globe through a plant-based and vegan lens. This article delves into the history and characteristics of Venezuelan Cuisine.
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Venezuelan Cuisine
Venezuelan cuisine is a beautiful, vibrant, and flavoursome fusion of the ingredients and culinary processes of South America (the indigenous customs), West Africa, and Western Europe. The cuisine is known for its creative use of ingredients and variety of textures in its dishes. It tells a story of Venezuela’s history and how the people made the best out of what they had and were given.
Indigenous Roots and Corn’s Dominance
Pre-Colonial Ingredients and Indigenous Ingenuity
Before Venezuela was colonised by the Spanish, the indigenous people of the region, which include the Auaké, Caquetio, Cuicas, Cumanagoto, Kalina (Carib), Lokono (Arawak), Mariche, and Timoto-Cuicas, relied on locally available ingredients such as corn, beans and cassava (yuca) to make a variety of dishes. Out of the three, corn is the most commonly used staple ingredient in Venezuela and is a primary ingredient in arepa.
The Treasured Arepa
Arepa, which is believed to have originated amongst the Timoto-Cuicas, is a cornbread dish. Its recipe is one of the only indigenous ones to remain intact throughout the Spanish colonisation. This dish is so beloved by the people of Venezuela that they have the popular saying, “un bebé nace con una arepa debajo del brazo” which means, ‘a baby is born with an arepa under their arm.” Thus, the arepa is seen as a gift, a blessing, and something that brings good fortune and joy to the people.
Colonial Influences and African Contributions
Rediscovering the Ancient Art of Arepa Crafting
In a Food For Thought opinion piece for NPR, Venezuelan writer, Alejandro Puyana wrote that prior to the Europeans invading Venezuela, indigenous women, “would soak maize kernels, dehusk them, dry them and grind them into a fine flour. They would mix that flour with water to create balls of dough and then flatten them into disks. The pale, golden disks would then go on a budare, a hot clay surface that would toast the cakes on both sides but leave the inside soft and moist.” This is how arepas were originally made.
Revolutionizing Arepa Preparation: The Rise of Precooked Flour
However, since the 1950s since the creation of precooked corn flour by the Venezuelan engineer, Dr. Luis Caballero Mejías, many Venezuelans have opted for making arepas using precooked flour to make the process of making arepas less labour intensive. Precooked flour has been used in arepa making on an even larger scale since the 1960s when Juan Lorenzo Mendoza Quintero of Empressa Polar Brewery began to use machinery to mass produce precooked flour.
Arepas: Evolving Beyond Tradition for Culinary Delights
In more modern times, arepas have been often served split open and stuffed with a variety of fillings such as beans, avocado, meat-substitutes (for plantbased versions) or, some times, even sweet toppings to make a satisfying, versatile, and delicious meal or snack. In recent times, arepa dough has also been found to be filled before shaping into balls and flattening and they can also be fried or baked instead of being toasted on a budare, hot pan or grill to make treats such as arepita frita.
Culinary Crossroads: The Fusion of Spanish, African, and Indigenous Influences
With the arrival of the Spanish conquistadors in the late 15th century and colonisation of Venezuela till the early 19th century, a significant transformation in Venezuelan cuisine occurred. Spanish colonisers introduced ingredients such as wheat and rice.
They also brought culinary techniques and dishes from their homeland, such as stews and Spanish breads. During the same period, the transatlantic slave trade brought Africans to Venezuela. The enslaved Africans contributed significantly to the country’s cuisine by introducing cooking techniques and flavours from their own traditions. This colonial era brought about dishes such as hallaca, carne mechada, tostón, caraotas negras, yuca fries, and cachapa.
Celebrating Tradition: The Heartwarming Tale of Hallaca’s Origins
Hallaca is another popular corn dish in Venezuela. It’s a traditional dish typically eaten during the holidays, especially Christmas. The origins of hallaca can be traced to the fusion of Indigenous, African, and Spanish culinary traditions. Originally, it was a way for enslaved Africans and Indigenous people to use available ingredients and leftovers from the European oppressors’ Christmas Eve meals to make a more nutritious and filling Christmas meal for themselves.
Hallaca: A Symphony of Flavors Wrapped in Tradition
Hallaca consists of a somewhat rectangular parcel made from a dough called “masa,” which is typically made from a mixture of cornmeal and other ingredients like broth and annatto oil. The masa is filled with a mixture known as “el guiso,” which typically includes ingredients like shredded meat (replaced with mushrooms or meat substitutes by plantbased eaters), capers, olives, peppers, raisins, and various spices.
The filling ingredients vary regionally and among families. The filled masa parcel is wrapped in plantain leaves and tied with strings to create a tight package. The hallacas are then boiled or steamed until cooked. The plantain leaves impart a unique flavour to the dish as they release their aroma during cooking. To make a flavoursome and fragrant dish which appeals to all senses.
Carne Mechada: A Culinary Journey from Sephardic Origins to Venezuelan Delight
Carne Mechada, which is also known as, ‘ropa vieja,’ is a Venezualan dish with Spanish origins, both with regards to ingredients, and cooking style. Its origins are believed to specifically be from the Sephardic Jews of the Iberian Peninsula who were known to make slow-cooked stews which they ate over the course of Shabbat (the traditionally/religiously observed day of rest).
Traditionally, carne mechada is not a vegan-friendly meal as it primarily consists of shredded or pulled beef that has been slow-cooked till tender and flavours are developed. However, plantbased Venezuelans have adapted this recipe to create vegan-friendly versions of the dish using shredded mushrooms, plantain skins, jackfruit, and/or pre-shredded meat-substitutes.
To prepare carne mechada, the beef-substitute is seasoned, then simmered or braised until it becomes tender enough to be easily shredded and pulled apart into relatively thin strands. Depending on the substitute used, it could be shredded prior to seasoning. This shredded beef-substitute is mixed and seasoned with a blend of spices, onions, bell peppers, other aromatics, and vegetable stock enhancing its taste and tenderness.
Carne mechada is a versatile dish that can be served in various ways. It’s commonly enjoyed as a filling for arepas, but can also be served alongside rice, black beans, or fried plantains for a hearty meal. The dish’s rich flavours and tender texture make it a comfort food among many Venezuelans.
Tostón: From Global Origins to Venezuelan Delicacy
Tostón are twice-fried plantains. Its history can be traced back to Southeast Asia and West Africa as plantains originated in New Guinea, were domesticated in various parts of Southeast Asia, and then in West Africa where they became a staple part of the diets of people in various countries in those regions as their climates enabled the plants go flourish. Several thousand years later, specifically, during the 15th and 16th centuries, plantains were brought to the Americas by the European colonisers.
Culinary Crossroads: African Influences on Tostón Preparation in Venezuela
As European colonial powers established their presence in the Venezuela, they introduced African slaves to work on plantations. With the arrival of African slaves and European colonial influences, the preparation and consumption of plantains evolved. The technique of double-frying plantains to create the crispy tostones is believed to have been influenced by African culinary practices.
These African influences played a significant role in shaping the culinary practices of the region, including the preparation of plantains. However, the way tostón is prepared varies from how plantains are most often cooked in West Africa (which is in the style of the Venezuelan tajada) as the plantain for tostón is sliced and fried while unripe, smashed to flatten it, and then fried again till golden and crispy with a semi-soft interior.
Tostón can then be used to make other dishes such as patacón. Patacón is essentially a tostón sandwich in which the tostón is used as the “bread”. Two tostónes are stacked with a filling in between then. This filling could be carne mechada, mashed avocados, tomatoes, black beans, or any other desired filling.
Tostón can also be served similarly to a crostini by topping individual tostónes with a topping of choice.
Venezuelan “Caraota Negra,” (“Black Bean”)
In Venezuelan cuisines, “caraota negra,” also known as “black bean,” has been a staple in the country’s cuisine for centuries. These beans are native to the region and have been cultivated by Indigenous communities long before the arrival of European conquistadors.
Historically, caraota negra has been used in various traditional dishes like “caraotas negras,” a black bean stew seasoned with garlic, onions, bell peppers, and various spices. It is a dish that has evolved over time through a fusion of indigenous, African, and European culinary traditions.
The enslaved African had a profound influence on the development of caraotas negras. African cooking methods, such as slow simmering and the use of spices, melded with the local ingredients to create unique dishes like this black bean stew.
Traditional Venezuelan “Pabellón Criollo”
These beans are commonly served alongside rice and other accompaniments as part of the traditional Venezuelan meal known as, “Pabellón Criollo.” The dish is a reflection of the country’s culinary diversity and the importance of beans in its gastronomy.
Caraotas negras is also served as a dish known simply as, “domino” or “arepa domino.” Arepa domino is a type of arepa that is filled with either just caraotas negras or a combination of caraotas negras and queso blanco (white cheese). The caraotas negras and quest blanco are usually placed side by side, resembling the arrangement of dominoes, which is where the dish gets its name. Some Venezuelans also refer a dish of rice with caraotas negras as, “domino.”
From Indigenous Staple to Culinary Delight: The Story of Yuca Chips in Venezuela
Yuca chips, known as “tajadas de yuca” in Venezuela and “yuca fries” amongst English speakers in North America, have a history intertwined with the country’s culinary heritage. Yuca, also known as cassava or manioc, is a starchy root vegetable native to South America.
Yuca has been a staple food in the indigenous cultures of Venezuela for centuries. It was cultivated by various indigenous groups long before the arrival of Europeans. The roots of yuca were used for sustenance, and its versatility made it a valuable crop.
With the arrival of the Spanish colonisers, new culinary influences began to merge with traditional indigenous foods. Yuca continued to play a crucial role in the diet of both indigenous people and the colonial population. The introduction of frying techniques and the use of oil in cooking gave rise to dishes like yuca chips.
As Venezuelan cuisine evolved, yuca chips became a popular street food and side dish. The practice of slicing yuca into thin strips and frying them in oil became a culinary tradition. The chips are often seasoned with salt and served alongside various dipping sauces, such as guasacaca (a Venezuelan avocado-based sauce).
Yuca chips are not only a tasty treat but they also carry cultural and social significance. They are often associated with gatherings, celebrations, and leisure time.
Cachapa: A Corn Pancake Weaving Indigenous Heritage and Colonial Influences
Cachapa is a type of pancake made primarily from corn. Its history is deeply intertwined with the indigenous culinary traditions of corn and the influence of Spanish colonisation.
Corn is a crop that had been cultivated and consumed by the indigenous people long before the arrival of the European colonisers in South America. The European colonisers brought both plant and animal products (such as eggs and cow’s milk) to Venezuela leading to a blending of indigenous and European culinary traditions. Corn-based dishes like the cachapa evolved as a way to incorporate new ingredients while preserving the flavours and techniques that had been passed down through generations of native Venezuelans.
The cachapa likely originated as a simple flatbread or pancake made from ground corn and cooked on a budare, reflecting indigenous practices. Over time, it evolved to become thicker and heartier, incorporating fresh corn kernels, precooked corn flour instead of ground corn, and animal byproducts (eggs and milk) to enhance its flavour and texture. However, in more recent times, vegan cooks have made versions of cachapa that do not contain animal byproducts while also not compromising on flavour and texture. This makes their cachapa more similar to the cachapa that existed prior to the introduction of animal byproducts into Venezuelan cuisine.
Venezuelan food truly stands as a testament to the rich cultural heritage of Venezuela and as a tool that brings people together to celebrate flavours, history, and tradition.
Recipe: Carne Mechada by Chiquinquirá Marquez of Shiny Veggies
In this recipe, Chiqui (or ShinyVeggies.com and @ShinyVeggies on Instagram and YouTube) makes a vegan friendly carne mechada using banana peels. This recipe helps to reduce waste through the creation of a tasty meal using a nutritious edible ingredient that is often thrown away. This vegan carne mechada is perfect for arepas and as accompaniment to rice or breakfast foods. It can be used to make carne mechada using other meat substitutes such as shredded jackfruit or mushrooms too.
You can find the recipe here in Spanish and translate the website to English using your web browser or click on the YouTube video for the recipe in English:
More Latin American Articles & Recipes
- Vegan Pupusas Recipe (Salvadoran Masa Cakes)
- Vegan Enchiladas Verdes Recipe
- Vegan Sofrito Chickpea Pastellios Recipe
- Culture Tuesday: an Exploration of Puerto Rican Cuisine
Article by Samantha Onyemenam. Featured Image Credit: Arepa & Co.
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