Hello Friends of Steemit, I continue with my Culinary topics and in this Pots I am going to tell you about a topic that I wanted to publish some time ago because of how important it is, for what I have researched and even some have asked me personally. In Venezuela, there is a real food crisis, low levels of primary or basic food production, little availability of access to products, high cost of production and transformation of food, resulting in high costs for final products, and all this is concluded with hunger one of the greatest evils of the common society, BUT wait a moment is here where it emerges from the intelligence of Venezuelans, NACE the Venezuelan Alternative Cuisine.
The kitchen is ...
The kitchen is the set of knowledge, processes and traditions of a combination of recipes, advice, treatments and secrets of Food, all countries have their gastronomic identity that characterizes them, in Venezuela some of the most important elements is the AREPA, besides the hallacas, cachapas, empanadas, tequeños, Chica, the fritters, tostones, salad of chickens, corn or banana plantain buns, the pasticho, mondongo and besides mentioning the basic ones he wanted red of ground meat and chicken stew in addition to the fundamental RICE AND PASTA (simple). But also the kitchen is economy, the food is chosen through the market (supply and demand) where the ingredient that is on offer is the first to be taken and bought, but the story is that if you go to the market or any place where they sell food the Reality is that you will get VERY expensive or if there is not what you are looking for, and it is then at that moment where the most economical foods and those that are available will buy you and make food with what you got. But then:
What is the Creole Alternative Cuisine? It is a united kitchen of the traditional with the rescue of the cheapest and available foods (which are mostly vegetables) where this new kitchen follows the same processes and the same result is expected and that with the sweets little by little they are elaborated less, I'm going to mention them. The Candidates Are:
In Vegetables, Vegetables and Roots are: Auyama, Eggplant, Zucchini, Sweet potato, Yucca, Banana (Green and Ripe), Potato, Chives.Meat and fish: Beef steaks, Pansa, Beef tongue, Sardine fillet, chicken wings.Grains: Bayo beans, Chinese, white, red.Cereals: Maize cob, the mass of piled corn (that is another topic that I will talk about in other Pots) the Fororo of corn, the cream of rice, the commercial corn starch.
La Arepa: it is a mixture of corn flour with preferably warm water (so that the starch of the corn is hydrated) with a little salt and oil to taste (well I do them) then knead it with your hands until it turns into a bun, then small balls that are crushed like a disc, place the burare (flat iron plate), four rounds and are toasted and ready.
Arepas with Masses of Mash of Vegetables and Roots, the process is the following one cleans the food without seed or husks, it is cut in several parts and it is sancocha in boiling water, after that speaking it is crushed to make a puree, this mash is the one that is added the flour or fororo or any dry flour that is had then the forms of the arepas are made that others have another color (to me I prefer the one of auyama).
Other Details: and as the conditions can not get worse, the difficult problem of getting the domestic gas, makes many people must cook at WOOD, but this at the same time has a benefit because the smoked food has a characteristic earthy pleasant flavor and they are also preserved more for their properties of eliminating bacteria with the molecular heat of the wood chips, this is the kitchen one that survives despite the circumstances.
So here ends (for now) this part of the ALTERNATIVE KITCHEN I want to show, I'm investigating more about it, I'll keep uploading more posts on this topic and many more topics, remember that you can follow me on my blog
