(ENG/ESP) Hive Creative Contest | My delicious food is traditional and light. 🍲

In my taste for food, white meats are included, rice is much better basmati, although I eat it on very special occasions, it has a high price here in Venezuela. Bread, eggs, cereals and fruits are included in my daily diet. However, from time to time I opt for the traditional food of my country Venezuela, including in my breakfast the famous arepas, empanadas, or Mandocas which is a Zulian dish, accompanied by white cheese.

I do not impose any prohibition on eating, nor do I like boring dishes, but it is common sense that certain inclinations must be controlled that can lead to imbalance and disease.

Venezuelan empanadas with corn flour

Venezuelan empanadas are crescent-shaped cakes, they are made from corn flour -which makes them distinctive from other types of empanadas- and any type of filling that can hold up to frying.

I fill them with white cheese and they are generally my breakfast. I accompany them with a good coffee with milk, yumi, yumi yummy ....

Not to mention that they are gluten-free empanadas, so they are appropriate for this type of intolerance.

Venezuelan Mandocas, special from the Zulia region.

To prepare some delicious Mandocas in the best Zulian style, the first thing you should do is take a container and place the cornmeal, the paper, the cheese and the cinnamon there.

Then, we continue to boil the banana in a little water. Thus, when it is soft, you will have to squash it so that it is like a puree.

Once this is ready, we add it to the container and knead until everything is very well integrated until we obtain a moldable dough.

Now that the dough is ready we must make the shape of the mandrels. For this, take small portions of the mixture and, on a table, stretch until you obtain small cylinders of approximately 8 cm. Next, we take both ends and join them to obtain a kind of tear.

Finally, heat the oil in a frying pan and fry the manioc until they are golden brown. Ready! To enjoy.

The gastronomy of Venezuela is very varied, and it is the result of the cultural and gastronomic mix coming from Europe (especially from Spain, Italy, France and Portugal) and Africa (through the slave populations brought by the Spanish) with the gastronomy of the indigenous peoples of Venezuela. As a whole, it has received notable influences from Mediterranean gastronomy.

Perhaps the best known dish is the arepa, a kind of circular roasted corn dough bun that is eaten filled with other foods or used as a side.

Other well-known dishes are those that appear in the photographs in this post and the recipes of how to prepare them, representative of my country Venezuela.