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 Bolas crillas by ezaguryk
In Venezuela game it is play in a earth field (Canch´e Balls), typically delimited by trunks of Palms. 4 balls of a color and 4 of another one are used (green and typically red) and the usual Mingo.
How to play? From a side of the field, one of the players sends “mingo” towards the opposite side. A team sends his first ball trying to be the closest possible thing to the Mingo; immediately afterwards the opposite Team does the same. The team that is his balls are more close to the Mingo, will be the one that "Have the control" Team to play until happening to the control or finishing his four balls.
Once both team plays their four balls, it is come to count how many balls of the each team are more near to the Mingo, accumulated points until the first team in arriving at 15 points declares winner and, typically the team that loose is in charge to buy the beers. Leave a Comment
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 Arepas by amapola66
They are a type of bread and can be savoury, sweet and have anything you like inside. My family usually cook them on Sunday mornings with cheese, tuna or scrabled eggs made by the 'Opera Singer' - Yum!
On one trip, I managed to buy an Arepa pan like this one. (You can't get them in the UK). However, I have discovered you can buy the corn flour needed to make them at Sainsburies in the Ethnic Speciality Food section. Here are the details :
Cool Chile Company Yellow Corn Masa Harina 375g - Total Price GBP 2.49
Although I must say, the best arepas by far, are the ones made by hand by my Step-Mother.
Nothing can beat them.
Arepas Asadas
Para obtener unas arepas doradas y abombaditas, pocos son los ingredientes que se utilizan, es el amasado y la cocción lo que requiere un poquitín de atención, (en la actualidad se encuentra harina de maíz precocida en todos los supermercados, ya que es parte de la dieta básica del venezolano, y es la que utilizamos en la preparación de las arepas a diario).
INGREDIENTES
(Para 4 ó 6 arepas)
2 tazas de Harina de Maíz Blanco precocida
1 cucharadita de Sal
Agua
Aceite
ps - Best with scrambled eggs & Venezuelan hot sauce (see hot sauce tip). Leave a Comment
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 There's Whiskey in the
Jar (O) ! by amapola66
Iced glasses are brought, along with a few large buckets of ice, and then a waiter usually follows shortly after with a large, (or often, two large) bottle(s) of Whiskey.
It is drunk with iced water like wine (I think a decent wine is rather expensive) and usually followed by a bout of sexy dancing.
The favoured brand, seems to be Jonny Walkers, but my Papa assures me he is currently stocking up on Irish Whiskey ready for the forthcoming family reunion.
As the salutation goes -
"Parriba, Pabajo, Pal centro, y Padentro"
(Thanks for reminding me, Carolina) Leave a Comment
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 Statue S.Bolivar by Luchonda
of the great "liberator" Simon Bolivar and this next or near a church or cathedral.
Born on the 24th of july in 1783 he was the liberator of many South American countries like Ecuador, Peru, Venezuela and Colombia
He died in 1830 - only 47 year young. Leave a Comment
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 Empanadas by amapola66
These crescent-shaped fried pies are still made with cornmeal, but are much more chunky than arepas. I had some delicious fish (often filled with baby shark) & cheese empanadas, (there are also meat ones available for those that do meat).
At one point, Brother No 2 had the enlightening job of making the empanandas for the kids break at school. It was quite a common site to see my him frantically making 500 at 5 am in the morning after a night out awith his friends and no sleep (he he ). I got to eat any that didn't turn out just right : )
A bit like a Cornish Pasty I suppose, but much more tasty, especially the fish one. Leave a Comment
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 Afrodisiac by Luchonda
HAVE AN AFRODISIAC called Levanton Andino - homemade and with a lot of ingredients like :
Frutas, mélon, lechoza, nestum (babyfood),
leche, brandy, vino sanson, 2 licores secretos and at last ingredient:
OJOS DE TORO Leave a Comment
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 Cafe de Venezuela by amapola66
Venezuelan coffee does not resemble other South American coffees. Its has a smooth rich flavour, is much less acidic and I love it.
I usually just have one or two very small cups of the freshly brewed stuff in the morning when I am visiting Venezuela, (although I usually abstain here in the uk). It is delicious and gives you a nice little 'kick' por la manana ; )
Apparently, before the oil boom in Ven, it's economy was dependent mostly on the coffee produced along the mountainous regions of the Andes Cordillera and the Coastal Cordillera. Although it is somewhat in decline now, Venezuela still produces some of the best flavoured coffee around.
Cafe Madrid is the smoothest of the easily available brands.
Try some and see. Leave a Comment
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 Cerviche by amapola66
The Opera Singer (who is Venezuelan, but learned to cook in Italy), makes THE best.
Keep it in th fridge for a day or so and have as a snack. I usually pop it onto a sesame seed cracker. Yum. (I never thought I'd eat 'raw' fish until I tried this, thank God, wonders will never cease). It 'cooks' in the lemon and the fish must be very fresh. (I would use more garlic than the recipe below). I will try and get my Dad to write his personal recipe down at Easter and share it with you, he learnt it from the cook at the Milan Hilton in the 60s, it's worth it ; )
Ingredients:
1 lb. firm & very fresh white fish
1 lg. onion
2 cloves garlic
2 or 3 hot peppers
1/2 to 3/4 c. fresh lemon/lime juice
salt and pepper
Directions:
In a ceramic bowl, place the fish which has been cut into 1/2 inch squares. Dice the onion and finely chop the garlic. Clean the peppers and cut into very small pieces. Cover with fresh lemon juice. Season with salt and pepper. Make sure the lemon juice covers the fish and the vegetables. Refrigerate for at least 8 hours. Serve with crackers as an appetizer before cocktails or as first course on lettuce leaves. To make it easier to slice the fish, freeze it slightly. A glass bowl may be used, but not metal or plastic. Leave a Comment
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 Iguana (Stew?) by amapola66
I was taken there from London, soon after my birth, (propella plane all the way) by my parents for my Baptism and to meet the rest of my Venezuelan family.
So I am told (naturally, I can't remember) we all piled into a large car and made a long journey. Mum can't remember where to exactly, but it was on the coast and the intention was to buy something 'muy especial' for a feast in honour of this special occasion. On arrival, it became clear to my Mum, that the special dish planned for later, was alive and kickin' and in fact an Iguana which travelled all the way back to Maturin under HER seat in the car (he he ).
(And they wonder why I ended up semi vegetarian!)
The poor thing was killed, it's stomach slit and eggs removed. Supposedly a delicacy in those times, these were eaten as a starter, followed by poor old Iggy as the main course. (Apparently, it was 'a little tough and a bit like Chicken').
Oh yeah, and it 's supposed to have nutritive and aphrodisiac powers.
Hmmm - can't say I will be hoping for that honour again on this trip (and I hasten to add, I have not seen the eating of Iguanas practised in Venezuela since). Leave a Comment
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Venezuelans don't generally go to the beach to relax. Few are seen lying around on towels in this country (The two people pictured on towels in this pic, are not living in Venezuela). During the holidays, a trip to the beach, is usually an invitation to party.
Los Taques beach Paraguana, is no exception. In the holidays, thousands upon thousands descend and party from dawn 'til dusk along with their families, car stereos and live bands blasting Latin music. Cold boxes full of beer and snacks are brought along, and in our family, the domino table (this is a very well travelled table!) This pic features the 'quiet' end of the beach. To my left, there were millions of people akin to Notting Hill Carnival boogying away. Leave a Comment
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