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Hallacas Venezolanas
Como Hacerlas
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Artikel-Nr:
9781892306517
Veröffentl:
2016
Einband:
HC gerader Rücken kaschiert
Erscheinungsdatum:
11.11.2016
Seiten:
40
Autor:
Georgette L Baker
Gewicht:
254 g
Format:
235x157x8 mm
Serie:
1
Sprache:
Englisch
Beschreibung:
Georgette was born in Aruba and raised in Venezuela where she lived 18 years. She speaks five languages, is a certified teacher and plays several musical instruments. Georgette embraces multiculturalism and hopes to inspire children to travel and experience the world. She is the author of 26 books and 9 bilingual CD's of traditional music from Spanish speaking countries
Long ago on rich Venezuelan ranches the owners(of Spanish decent) ate lavish meals with European ingredients (olives, raisins and nuts). They owned many slaves and servants. The slaves would save or scavenge the leftover stews of pork, chicken and beef and put them all together, adding indigenous ingredients for flavor.
They ground and boiled the cornmeal, they were usually fed, until it was fine. They rolled it out and put the mixed leftovers into it. Banana leaves were available and were used to wrap their meat-stuffed corn meal creations.
They ground and boiled the cornmeal, they were usually fed, until it was fine. They rolled it out and put the mixed leftovers into it. Banana leaves were available and were used to wrap their meat-stuffed corn meal creations.