Venezuelan cuisine

Brief summary - Venezuelan cuisine

Venezuelan cuisine is influenced by its European (Italian, Spanish, Portuguese, and French), West African, and indigenous traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used a frequently in stews. Venezuela is also characterized for having large variety of white cheese (queso blanco), usually named by geographical region.

About	WikiMD is the world's largest, free medical and wellness encyclopedia. Anonymous editing not permitted. Only subject matter experts that are registered users can edit.