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Hallacas Venezolanas: Como Hacerlas
Hardcover
Series: 1
Cookbooks GeneralCentral American & South American Cooking
ISBN13: 9781892306517
Publisher: Cantemos
Published: Nov 11 2016
Pages: 40
Weight: 0.55
Height: 0.25 Width: 6.00 Depth: 9.00
Language: English
Long ago on rich Venezuelan ranches the owners(of Spanish decent) ate lavish meals with European ingredients (olives, raisins and nuts). They owned many slaves and servants. The slaves would save or scavenge the leftover stews of pork, chicken and beef and put them all together, adding indigenous ingredients for flavor.
They ground and boiled the cornmeal, they were usually fed, until it was fine. They rolled it out and put the mixed leftovers into it. Banana leaves were available and were used to wrap their meat-stuffed corn meal creations.
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