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Hallaca
Hallaca (, ; alt. spelling, ''hayaca'' and ''ayaca'') is a traditional dish from Venezuela that looks like a Tamale, tamal, though different in flavour, texture, ingredients and cultural significance. It consists of corn dough stuffed with a stew of beef, pork, or Chicken (food), chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. There are vegetarian hallacas, made with black beans or tofu. Hallacas are folded in Plantain (cooking)#Plantain leaves, plantain leaves, tied with strings, and boiled. The dish is traditionally served during the Christmas season and has several regional variants. It has been described as a national dish of Venezuela. Some speculate it originated from the Orinoquia. Characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. Hallacas are also commonly eaten in eastern Cuba, Trinidad where it is called Pasteles, pastelle, and part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteles
''Pasteles'' (; singular ''pastel''), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal. In Hawaii, they are called ''pateles'' in a phonetic rendering of the Puerto Rican pronunciation of ''pasteles'', as discussed below. Puerto Rican pasteles Related to alcapurria, tamales, hallacas, and guanimes, pasteles were originally made by the indigenous people of Boriquen (Puerto Rico). Tainos made masa from cassava, yautía and squash. The masa was then filled with beans, fruit, chilies, corn, nuts, meat, fish and wrapped in corn husk. Pasteles can be traced back several centuries to Spanish colonial times, before they became an essential Puerto Rican Christmas dish. In ''Eating Puerto Rico: A History of Food, Culture, and Identity'', Ortíz Cuadra explains that the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guanime
Guanimes are a prepared food that can be traced back to the pre-Columbian era in Puerto Rico. Origin Guanimes are related to tamales and hallacas. Cornmeal masa is wrapped in corn husk stuffed with meat, nuts, fish, beans, or nothing at all. They are then boiled like tamales and hallacas. Taínos in Puerto Rico also mashed a variety of tubers and squash into the cornmeal masa. This later became the modern day ''pasteles''. Modern Puerto Rico To prepare guanime dough ''(masa)'' dry corn kernels must be boiled until soft and left over night in water. Once the corn has softened even more it is then mashed with salt, lard, broth and coconut milk until it resembles a dough similar to bread. A small amount of the dough is then put onto a banana leaf forming into small logs, wrap and tied on both ends. Once wrap they boiled in salt water. They are then served traditionally with salted cod fish stew. ''Guanimes de Plátano'' replace corn with green plantains with the same ingredients. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Annatto
Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (''Bixa orellana''), native to tropical America. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery". The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food. Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many processed food products, such as cheeses, dairy spreads, butter and margarine, custards, cakes and other baked goods, po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamale
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation of , with English speakers interpreting the ''-e-'' as part of the stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Guatemala and Mexico to the rest of Latin America. According to archaeologists Karl Taube, William Saturno, and David Stuart, tamales may date from around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamal (dish)
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation of , with English speakers interpreting the ''-e-'' as part of the stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Guatemala and Mexico to the rest of Latin America. According to archaeologists Karl Taube, William Saturno, and David Stuart, tamales may date from around 100 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Colonization Of The Americas
Spain began colonizing the Americas under the Crown of Castile and was spearheaded by the Spanish . The Americas were invaded and incorporated into the Spanish Empire, with the exception of Brazil, British America, and some small regions of South America and the Caribbean. The crown created civil and religious structures to administer the vast territory. The main motivations for colonial expansion were profit through resource extraction and the spread of Catholicism by converting indigenous peoples. Beginning with Columbus's first voyage to the Caribbean and gaining control over more territory for over three centuries, the Spanish Empire would expand across the Caribbean Islands, half of South America, most of Central America and much of North America. It is estimated that during the colonial period (1492–1832), a total of 1.86 million Spaniards settled in the Americas, and a further 3.5 million immigrated during the post-colonial era (1850–1950); the esti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from , a similar product derived from fat of or . Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Empire
The Spanish Empire ( es, link=no, Imperio español), also known as the Hispanic Monarchy ( es, link=no, Monarquía Hispánica) or the Catholic Monarchy ( es, link=no, Monarquía Católica) was a colonial empire governed by Spain and its predecessor states between 1492 and 1976. One of the largest empires in history, it was, in conjunction with the Portuguese Empire, the first to usher the European Age of Discovery and achieve a global scale, controlling vast portions of the Americas, territories in Western Europe], Africa, and various islands in Spanish East Indies, Asia and Oceania. It was one of the most powerful empires of the early modern period, becoming the first empire known as "the empire on which the sun never sets", and reached its maximum extent in the 18th century. An important element in the formation of Spain's empire was the dynastic union between Isabella I of Castile and Ferdinand II of Aragon in 1469, known as the Catholic Monarchs, which in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan De Jamón
Pan de jamón (ham bread) is a typical Venezuelan Christmas bread, filled with ham, raisins and green olives. Many variations have been created, some filling the bread with other ingredients like turkey or cream cheese and others using puff pastry as the dough. Pan de jamón appeared in the beginning of the 20th century and slowly became a tradition in the Christmas season in Venezuela and Madeira. History According to Miro Popić, Venezuelan journalist and commentator specialized in gastronomy, the recipe is believed to be created in December 1905 by Gustavo Ramella, owner of a bakery located in Caracas. Apparently the original bread was filled only with ham. Other recognized bakeries started making the bread and added new ingredients. By 1920 olives, nuts, and capers were added to the filling. See also * List of ham dishes * Venezuelan cuisine Venezuelan cuisine is influenced by its EuropeanKohnstamm, Thomas; Kohn, Beth"Venezuela."Lonely Planet. Accessed October 2011. (Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guarani Language
Guaraní (), specifically the primary variety known as Paraguayan Guarani ( "the people's language"), is a South American language that belongs to the Tupi–Guarani family of the Tupian languages. It is one of the official languages of Paraguay (along with Spanish), where it is spoken by the majority of the population, and where half of the rural population are monolingual speakers of the language. It is spoken by communities in neighboring countries, including parts of northeastern Argentina, southeastern Bolivia and southwestern Brazil, and is a second official language of the Argentine province of Corrientes since 2004; it is also an official language of Mercosur. Guaraní is one of the most widely spoken American languages, and remains commonly used among the Paraguayan people and neighboring communities. This is unique among American languages; language shift towards European colonial languages (in this case, the other official language of Spanish) has otherwise be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filippo Salvatore Gilii
Filippo Salvatore Gilii (Spanish: Felipe Salvador Gilij) (1721–1789) was an Italian Jesuit priest who lived in the Province of Venezuela (in present day central Venezuela) on the Orinoco River. Gilii is a highly celebrated figure in early South American linguistics due to his advanced insights into the nature of languages. Gilii was born in Legogne, Italy (Umbria region). Most of what is known about the ethnology of the Tamanaco Indians was recorded by Gilii. One of his most notable works was ''Saggio di Storia Americana, o sia Storia Naturale, Civile, e Sacra De regni, e delle provincie Spagnuole di Terra-ferma nell' America meridionale'', first published in four volumes in 1768. Commemorative stamp showing him were issued in 1998 by the Venezuelan government. Linguistic insights Gilii recognized sound correspondences (e.g. between : : in the Cariban family) and predated William Jones' third discourse suggesting genealogical relationships between languages. Unlike J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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