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. Ajà 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.
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