Hello community of Steemit, the today post is directed nothing more and nothing less than a typical, original food of my land Zulia.
Font.
Almost all people already know it and have even done it at some point in their lives but what they really do not know is their history and how it was created.
The "green gold"
The market of the buchones received the canoes that flowed in the lake and brought from the south of the lake the cargoes of "green gold" that were harvested in the area. It then became a product that was obtained at a low price and could feed the family at a low cost. So important was the local diet, that the Zulia State shield is flanked on one side by a banana leaf. The banana is the soul and life of the local table. Fried, roasted, pureed, tostones or patacones, it always pleases to have one of these ripe or green on the table. For centuries, plantain has been our "daily bread" in the three meals, and eye, without class distinction, you can eat green, ripe and ripe.
Font.
When talking about Zulia cuisine is inevitable to include in the speech, cakes, patacones, arepas tumbarrancho infinite liters of beer; and of course some sweet mandocas for breakfast or tea, I think that's how I perfectly summarize the culinary customs of the "maracucho", the name of exaggeration and regional pride.
The famous zulianas mandocas, which are made with ripe banana, "that which is black", together with cornmeal, panela (papelón) and accompanied with cheese. They are dreamy and that is the Zulia.
And as I said before, it is an incredible option to break up or have a snack. Its preparation is very simple.
Preparation of the mandocas
Ingredients
1 kilo of corn flour
2/3 of brown paper
1 kilo white cheese (hard or semi-hard) grated
1 ripe banana
6 cups of water
Frying oil
Preparation
Dissolve the paper in 6 cups of water and let it cool.
The banana is sautéed until soft and mashed with it. Corn flour is added to the paper water and mixed until a homogeneous preparation is obtained.
Then, add the crushed banana and half the cheese to the dough and continue kneading until all the ingredients have been well combined.
To make the mandocas, balls of dough are made (larger than a lemon but smaller than an orange lol) and then they are shaped into rolls, sticks, etc.
These rolls are joined at the ends and have the mandocas with their characteristic shape (drop shape with a hole in the middle).
Fry in plenty of hot oil, first on one side and then the other until they are well browned. Being ready, what remains is to eat them. And they will be able to taste the incredible thing that they know, that gizzard of good!
Those look awesome!
I do not understand what this "brown paper" thing is though.
I will have to try this sometime, though plantains are fairly expensive in my part of the US.
Thank you. I recommend them, they are very delicious. It's worth trying.
"Brown paper" is a type of sugar made with a plant called sugar cane, in Spanish it is called "papelón". Greetings from Venezuela :-)
Thanks for the Spanish - turns out it's called "panela" or "rapadura" in English.
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