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Venezuelan cuisine is influenced by its European[1] (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.[1][2] [3]
Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used frequently in stews. Venezuela is also known for having a large variety of white cheese (queso blanco), usually named by geographical region.
- ^ a b Kohnstamm, Thomas; Kohn, Beth. "Venezuela." Lonely Planet. Accessed October 2011.
- ^ Brittin, Helen (2011). The Food and Culture Around the World Handbook. Boston: Prentice Hall. pp. 20–21. ISBN 9780135074817.
- ^ Cartay, Rafael (2005). Aportes de los Inmigrantes a la Conformación del Régimen Alimentario Venezolano en el Siglo XX