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Hallaca (Spanish pronunciation:, [1]) is a traditional Venezuelan dish. Its origin is indigenous, but raisins , capers , olives , and sometimes bits of bacon were added in the 16th Century and after by settlers from the Iberian peninsula.
Hallacas are a traditional Venezuelan dish that is made during the Christmas season. They are made from a corn dough that is filled with a variety of ingredients, such as meat, beans, vegetables, and spices. Hallacas are wrapped in banana leaves and steamed. They are a labor-intensive dish, but they are considered a symbol of Venezuelan culture.
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.
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Adriana Urbina walks through what her Christmas Eves look like in Venezuela. The post An ode to hallacas and my favorite Venezuelan Christmas traditions appeared first on In The Know.
Hallaca is a traditional meal from Venezuela that resembles the aspect of a tamal. It consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices.
In Trinidad and Tobago traditional meals consists of generous helpings of baked ham, pastelles, black fruit cake, sweet breads, along with traditional drinks such as sorrel, ginger beer, and ponche de crème. The ham is the main item on the Christmas menu with sorrel to accompany it. [66] [67] Christmas ham; Sorrel; Pastelles also known as Hallacas
In Venezuela, annatto is used in the preparation of hallacas, huevos pericos, and other traditional dishes. In Puerto Rico, it is often simmered in oil or ground with seasonings and herbs to make sazón or used to make pasteles, arroz con gandules, and several other dishes, where it is one of the main ingredients.