Make your own free website on Tripod.com
   

                            

  


Introd-Venezuela

Regions-Vzla

States-Vzla (24)

Maps-Vzla-(40)

Circuits&Tours

Travel-Agcy-Int

Accommodations

Road-Maps

Nat-Parks

Nat-Monuments

Protected-Areas

Nature-Calendar

Eco-Routes-Maps

Phys&Geo-Maps

Birdwatching

Extinction

Animals-Vzla

Venezuela´s Birds

Archaelogy

Pobladores

Etnic-Indians

History

Geography

Traditions

Folklore

Dances

Fiestas

Music

Artesanias

Popular-Paints

Ceramics

Feeding

Gastronomy

Culture

Zoology

Botany

Climatology

Ecology

Eco-Library

Assignment

Gallery-Photos

Inside-Vzla

By Roads

Outdoors-Advent

Expeditions

Scuba-Diving

SailShip-Tourism

Travel-Desk

Associates

Nature-Films 

Web-Stores

Shopping-90Stor

e-commerce

Yellow Pags

Download

Free email

Free News

Useful-Links

Intnal-Flights

Tourist-Service

Travel-Links

Eco-T-Lat Am

Green-Travels

Heritage

EcoT-Intnal

EcoT-World-Dir.

EcoT-Events

Eco-World

Eco-Links

Webography

Directory

Glossary

Pubilc-Library

e-learning

Articles

Join&Sell

Forums

Guestbook

Live-Chat

Class-Aids

Vote-Caster

Greetings-Card

Tell a Friend 

Financial-Tools

News-World

Satellite-Images

Weather

Web-Forum

Stock-Market

Add-Links

Feedback-form

Faqs

Contact-Us

ICQ

Home

Video Introduction to Venezuela  

Introduction to Amazonas RegionIntroduction to Andes RegionIntroduction to Caribbean Islands RegionIntroduction to Central & Cloud Forest RegionIntroduction to Los Llanos RegionIntroduction to Orinoco River - Delta RegionIntroduction to Gran Sabana Region


 

 

Tour Gastronómico

 

    I N D E X
  1. Aguacate
  2. Arepas (varios
  3. Arroz-(varios)
  4. Asado
  5. Bienmesabe
  6. Bisteck (varios
  7. Biscochuelo
  8. Buñuelos
  9. Cachapas (varios
  10. Cachito
  11. Capacho
  12. Caraotas
  13. Carato
  14. Carnes (varios) 
  15. Casabe
  16. Catalinas
  17. Cazon
  18. Chicha
  19. Chivo
  20. Chupe
  21. Conejo
  22. Dulces (varios)
  23. Empanadas
  24. Ensalada
  25. Escabeche
  26. Golfeados
  27. Guacamole
  28. Guarapo
  29. Guasacaca
  30. Hallaca (varios)
  31. Huevos (varios)
  32. Jalea (varios)
  33. Majarete
  34. Mandocas
  35. Manjar (varios)
  36. Merengon
  37. Mondongo
  38. Pabellon
  39. Paella
  40. Papas (varios)
  41. Papelon
  42. Pasticho
  43. Pate
  44. Pavo
  45. Pernil
  46. Pescados-(varios)
  47. Platanos
  48. Pollo-(varios)
  49. Polvorosas
  50. Ponche
  51. Quesillo
  52. Revueltos (varios)
  53. Salsas
  54. Sancocho
  55. Sardinas
  56. Sopas (varios)
  57. Suspiros
  58. Tequeños
  59. Tortas (varios)
  60. Tostones

 


Sancocho de Pescado
I parboil of Fish 
Ingredients: 
- Buy you a RED SNAPPER  Cut it in wheels, like unite 4 at 5. 
- Jamaican yam (that is yam), it will be as a Kg. 
- There is a Chinese root, very similar to the ocumo that replaces it quite well. buy you as 6 of those roots. (the name in groins is Jamaican-something-yam) 
- Yucca. Everywhere  is. Remember that the yucca should be very white and the root while but fat better. To the pleasure. 
- A green banana. 
- two small onions 
- garlic 
- cilantro for bojotes, as two bundles. 
- a tiny piece of CUMIN. 
- half paprika 
- sweet pepper (that sees it very difficult) 
- salt to the pleasure. 
- a jet of oil of corn. 

Preparation: 
Put the onion picadita in pieces, the oil, the paprika, the garlic and cumin in a big pot. Fry lightly until the scents mix. Put as two liters of water and allow to boil. Add the banana in pieces and the yucca perviamente left in halves. When the yucca this soft one (not very soft), retire it of the water, put the yam and the ocumo now, make the same thing that with the yucca. put a cilantro branch tied with a thread, inside the water, when the bananas are beginning to become soft, add the fish and the vegetables that I take out before. Allow to boil until all the vegetables are in their point. That depends on you. If he likes espesito, leave it enough, if clear single 10 minutes he likes they will be enough. When this clever one puts the other cilantro branch and retire the previous one, cover it, turn off the fire. 
Clever to serve in five minutes. 
HINTS: there are people that separates the vegetables and the fish of the broth, after having cooked so that each who it serves it to him as he likes it. There is who puts lemon to the broth. I put it to him after having cooked and position in the plate.

 

 

Please E-mail to Us    President's Mobile House-(Trailer) On Assignment Work

 

Unified Messaging Center