Hallacas Venezolanas: Como Hacerlas

ISBN-13: 9781892306517 / Angielski / Twarda / 2016 / 40 str.

Georgette L. Baker

Opis

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.