7 junio, 2024

Gastronomy of the Bolívar State: 11 Typical Meals

The gastronomy in the Bolívar State It is very important and varied due to the conversion of the different indigenous cultures of Venezuela. Among the typical foods of the Bolívar State, the sapora, the morrocoy cake or the Orinoco beans stand out.

The Bolívar State of Venezuela has Ciudad Bolívar as its capital and is one of the 23 states of the country. This is located in the southeast of Venezuela in the Guyana region.

The most important dishes in this area have to do with fish, among which the morocoto, the sapoara, and the cachama stand out, but there is also the palo a pique, which is prepared with beans that are seasoned with pork, some species and paper.

It is a dish that can be accompanied with tomatoes, but this varies according to the area where it is prepared. It can also be accompanied with green mole. This dish is undoubtedly a typical trend in the life of the Venezuelan llanero.

Also, in the State of Bolívar is the cruzao, as well as the dishes that are prepared with morrocoy meat, highlighting in an important way the carpaccio of morrocoy and cassava, the latter being one of the main accompaniments of different dishes of the region.

You may also be interested in seeing the 10 tastiest typical Caldas dishesto learn more about Latin American gastronomy.

Typical food of the Bolívar State

1- The toad

It is a type of fish that inhabits the Caroní River and the Orinoco River. It is a fish rich in nutrients and very popular for its rich flavor. Its most typical preparation is made in sancocho, although it is also common to see it being prepared as stuffed, roasted and fried (golden).

When it is done in this last way, salt and garlic are taken as one of the main ingredients. If it is done baked, then it will be opened at the back and different marinades will be added, such as onion or paprika. In both cases, these are preparations that can be accompanied by rice, salads or potatoes.

This fish also has its party. This is the Sapoara Fair, held in Bolívar and Soledad during the month of August each year.

Likewise, the sancocho preparation is one of those preferred by the people of the region. This is made as a soup to which vegetables are added.

2- Morrocoy cake

Another dish that is part of the typical gastronomy of the State of Bolívar in Venezuela is the morrocoy cake, which is prepared with morrocoy meat.

Eggs, potatoes, seasonings, wine and spicy are added. Once prepared in this way, it is baked in the animal’s shell.

3- Orinoco beans

Orinoco beans are also very traditional, which are grown on the coast of this region.

4- Chicken skin

It is also known as pelao guayanese and is typical of the Guayanese region. It is a dish from the island of Trinidad, there it is considered a national dish.

It is prepared based on rice, stew and chicken, to finally obtain a delicious soup. It is a typical dish that has spread throughout Latin America.

5- Angosturean hallaca

It is a very important expression of the culture of corn and more precisely of the tamale, although it is wrapped in a corn husk, while the hallaca, regardless of the region of Venezuela where it is prepared, its packaging will always be made of banana.

It is undoubtedly an emblematic dish of Venezuelan gastronomy, which is prepared, for the most part, during the Christmas season. If its ingredients are carefully studied, it is possible to notice that different social expressions and different ethnic groups converge in it.

Its base is corn, which is considered an ancestral product of America. This hallaca, also known as dry hallaca, preserves the ingredients of the traditional hallaca. However, it is prepared with a much drier mass with the aim of preserving it when there are long trips to transport it.

6- Guyanese cheese

Its main feature is softness. It is estimated that its best time for consumption is when it is very fresh. It is such a soft and delicate cheese that it can even be used as a spread.

It is recommended that it be consumed in the shortest possible time as it can already lose its softness as it comes into contact with the ambient climate. Other cheeses are telita and hand cheese.

7- Milky sweet

It is a preparation that is very common at Christmas. However, it is also prepared as a dessert or in the form of elevenses. Most of the sweets are made with cashews.

8- Guava crystal

This preparation is made with guava juice, sugar and a little lemon. It is a recipe that requires a great investment of time and patience to achieve the expected result.

9- Cassava

Casabe is a cake that is prepared from bitter cassava, since cassava is processed so that hydrocyanic acid is extracted to transform it into flour.

It is one of the most consumed and healthy preparations by inhabitants of Latin America. However, it is a food that was not consumed by colonizers, since they saw it as something tasteless.

It is a food that is more than 3,000 years old, a food that is native to the aborigines of Venezuela.

10- Typical drinks

Among the typical drinks of this region are the spicy ones, among which the yinyabié stands out, a drink that is prepared with ginger, beer, lemon and cloves. We also find the monky pí, a typical drink made with paper, eggplant, rum, lemon, sugar and white.

11- Sauces

Likewise, catara sauce is very typical of this area. It is a spicy sauce from this region that is prepared with cassava juice, some species and bachaco culón.

In the Region it is considered to be a sauce with a high aphrodisiac content. We also find the sweet gap, which is present in the farms.

References

Bolivar State, exotic land. Gastronomy, sweets, food and drinks. (2009). Venezuela Retrieved from estadobolivartierraexotica.blogspot.com.
Typical dishes of the State of Bolívar. Venezuela (2013). Recovered from es.scribd.com.
Typical food of Venezuela. Food from the State of Bolívar. Venezuela (2012). Recovered from yansi-comidatipicadevenezuela.blogspot.com.
La Sapoara: Typical dish of the State of Bolívar. Venezuela. (2015) Retrieved from pac.com.ve.

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