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BRASIL CHILE COLOMBIA COSTA RICA MEXICO URUGUAY VENEZUELA

LATIN AMERICA25

Traditional Foods

Brasilian cuisine is as diverse as the regions of the country. The staples of the traditional diet in Brazil are rice and beans, supplemented by whatever meat may be available, and fresh vegetables. In the Amazon region, manioc meal, a starchy root vegetable, is usually eaten with fish. Bread and pasta have become more important parts of the diet in the last few decades, especially in urban areas.

Traditional dishes in Brasil include feijoada, (a stew of fresh and cured pork, black beans, sausage, and often collard greens, oranges, chiles, garlic, onion, and celery ) quibebe, (winter squash soup) and pamonhas, (a paste made from corn and milk or coconut milk, boiled, and wrapped in corn husk, served salty or sweet).

BRASIL

CAPITAL: BrasiliaPOPULATION:196,342,592

Brasil is located in the eastern and central part of South America and is by far the largest country in South America. In fact, Brasil is the fifth largest country in the world. Brasil's eastern coastline on the Atlantic ocean is 7,367 kilometers long. On its west side, Brazil has 15,719 kilometers of borders with Uruguay, Argentina, Paraguay, Bolivia, Peru, Colombia, Venezuela, Guyana, Suriname, and French Guiana. The only South American countries with which Brazil does not share borders are Chile and Ecuador. Brazilians speak Portuguese, rather than Spanish, the language of other South American countries. One of Brasil’s cities, Sau Paulo, has the largest population in the world!

Brasil is divided into five regions: the North, the Northeast, the Central-West, the Southeast, and the South.

The North makes up the Amazon rainforest, with hot temperatures and heavy rainfall. The Northeast region is very hot all year long, with a combination of tropical forest and dryer savannah grassland. The Central-West regions is mostly hot and dry savannah with tropics in the east and west. The Southeast region is tropical in the north and milder in the south. The South region is almost all hot to moderately hot in the summer and mild and very humid winters.

The Amazon River, which is the largest river by volume in the world, begins in Peru and its tributaries travel across most of Brasil.

Agriculture in Brasil is very diverse and successful due to its large size and arable lands. Almost one-quarter of the population is employed in agriculture.

Brazil is the world's largest producer of sugarcane and coffee, and also grows large amounts of cocoa, soybeans, oranges, tobacco, rice, corn, and other tropical fruits and nuts.

Brazil’s livestock industry focuses on raising of pigs, chickens, beef, and dairy cows. Brazil is a major exporter of coffee, soybeans, beef, sugar cane, ethanol and frozen chickens.

Geography, Agriculture, and Crops: BRASIL

Feijoada, a traditional Brasilian fish stew.

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GEOGRAPHY AGRICULTURE & CROPS

DISCUSSION QUESTIONS

PASTA TRADITIONS IN BRASIL

INGREDIENTSCat’s Farfalle

Courtesy of ABIMA and Chef Ana Maria Tomazoni

PREPARATION

Pasta Traditions, Recipe, and Discussion: BRASIL

300g farfalle 30 grams butter 4 chicken burgers 150 grams mozzarella cheese 70 grams ketchup 35 grams mustard 4 black olives 12 ceboletes (green chives)

1. Cook the chicken burgers thoroughly in a skillet, drain excess fat, set aside, and keep warm.

2. Meanwhile cook the farfalle in plenty of salted water until it is cooked until soft. Drain in colander, then return to pot.

3. Toss cooked farfalle with butter and salt to taste, then add mozzarella.

4. Spread farfalle on each plate, then top each with one cooked chicken burger.

5. Decorate the burger using the ketchup to draw a smile, mustard for nose and ears, olives for eyebrows, and green onions for whiskers.

1.How would you adapt feijoada, a traditional Brazilian dish to be a Brazilian pasta dish?

2.Why do you think the middle of the country has no big cities (see map)?

3.Which three cities look to be the largest ones on the map? Why do you think Brasilia is the capital city? 27

Brasilians enjoy their pasta cooked softer than the “al dente” method preferred by Italians, who originally introduced pasta the country. Brasil is the third largest producer of pasta in the world. Coffee Beans

Traditional Foods

Chilean cuisine is rich in seafood and vegetables, as well as corn and potatoes.

Traditional dishes include cazuela, a clear broth with rice, potato, corn on the cob, plus a piece of beef or chicken. Pastel de choclo, mixes chicken, beef, olives and vegetables in a corn casserole. Epanadas, fried flour tortillas filled with cheese, meat, or seafood are popular snack.

Seafood dishes include paila marina, a light stew loaded with fresh seafood and fish; mariscal a similar dish but served raw and chilled, and ceviche, fish or shellfish marinated overnight in lemon juice, served chilled. Chileans also enjoy picoroco, a barnacle with white crab-like meat.

Traditional breads include pan amasado, a thick, dense bread that is baked in wood fired oven.

CHILE

CAPITAL: SantiagoPOPULATION: 16,454,143

Chile is a long, narrow country along the southwestern coast of South America. It is bordered on the north by Peru and Bolivia, on the east by Argentina, and by the Southern Pacific coast on the west. It is considered one of the most unusually shaped countries in the world, as it is 4,270 kilometers (2653 miles) long, and yet it only averages 177 kilometers (110 miles) east to west. It has about 748,800 square kilometers (292260 square miles) of total land mass.

Approximately 80% of Chile is made up of mountainous regions, and is home to the Andes Mountains, which is the world’s longest exposed mountain range. Chile is divided into five geographic areas: The Far North, the Near North, central Chile, the South, and the far South.

The climate in Chile ranges from hot and arid (dry) in the northern parts to a more temperate Mediterranean-type climate in the central sections, to the cool, rainy south. The Atacama Desert, the second-driest desert in the world, is located in the northernmost part of Chile. Due to lower elevation, most of Chile’s lakes and rivers are in the southern part of the country.

Chile is highly prone to earthquakes and has approximately 620 volcanoes, with as many as 60 active at any given time.

Agriculture in Chile is mainly contained to growing fruit crops such as grapes, apples, pears, peaches; vegetables including onions, garlic, avocados, asparagus, and, grains such as wheat, corn, and oats. Potatoes are indigenous to Chile and have been cultivated there for thousands of years.

Sheepherding and cattle raising are also important agricultural activities. The cool waters off the coast of Chile are home to more than 1, 016 species of fish, and commercial fishing is very important to Chile’s economy. Sardines, salmon, mackerel, anchovies, whiting, eels, mussels, and salmon are most commonly sought after. Chile is second in the world for farmed salmon production, a practice known as aquaculture. Chile is also known around the world for its wines.

Geography, Agriculture, and Crops: CHILE

Meat and cheese empanadas.

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GEOGRAPHY AGRICULTURE & CROPS

DISCUSSION QUESTIONS

PASTA TRADITIONS IN CHILE

INGREDIENTSSpaghetti with Avocado and Nut Sauce

PREPARATION

Pasta Traditions, Recipe, and Discussion: CHILE

1 large avocado50 grams nuts, peeled and chopped1 garlic clove15 ml olive oilSalt and pepper200 grams of spaghetti

1. Peel and spoon out the avocado. Cut the avocado flesh into cubes. 

2. In a blender or food processor, puree the avocado, nuts, olive oil, salt and pepper (to taste) until it forms a smooth creamy mixture. 

3. In the meantime, cook pasta according to directions. Make sure the pasta is cooked are 'al dente'. 

4. Once drained, mix pasta with avocado mixture and serve.

1.How long do you think it would take to drive from north to south in Chile, going 100 km per hour? How about east to west?

2.What pasta meal do you think is typical in the Andes Mountains?

3.What pasta meal would you make at the beach? 29

Chilean cuisine is a product of the combination of traditional indigenous and Spanish customs.  This pasta dish is a good representation of this custom.     Chirimoya fruit

Traditional Foods

Colombian cuisine reflects European roots and also traditional indigenous influence. Traditional foods are based on corn, potatoes, meat, beans, rice, and plantains. Although there is no formal agreement on what the national dish of Colombia is, arepas (see Venezuelan lesson), and sancocho, (a thick stew made across South American with the Colombian version usually including large pieces of chicken, plantain, cassava, and a fresh tomato and onion sauce, called guiso) are favorites.

Other well-known regional dishes include the bandeja paisa, (a plate with red beans, white rice, grilled steak, a pork sausage and a fried pork skin, a fried egg, with an arepa, with variations from region to region).

Barbecued meat, called fritanga in Colombia includes grilled beef and chicken, ribs, and sausage such as morcilla.

COLOMBIA

CAPITAL: BogotáPOPULATION:44,659,802

Colombia is in the northwest corner of South American. It is the only country in South America that has Caribbean Ocean and Pacific Ocean coastlines. Colombia is bordered by with five Latin American countries: Panama, Venezuela, Brazil, Peru, and Ecuador. In addition to its mainland territory, Colombia possesses a number of small islands in both the Caribbean Sea and the Pacific Ocean. The combined areas of all these islands does not exceed 75 square kilometers.It has about 1,141,748 square kilometers (440,831 square miles) of total land mass.

Colombia’s regions are often described in terms of elevation. Areas under 900 meters are the hot zone (tierra caliente); areas between 900 and 1,980 meters are the temperate zone (tierra templada); and elevation areas from 1,980 meters to about 3,500 meters constitute the cold zone (tierra fría). Areas that are above the cold zone to 4,500 meters are referred to as the páramos, and is where the permanent zone begins. About 86% of Colombia’s territory is in the hot zone.

Colombia’s geography is diverse and includes tropical rain forest, the Andes mountains, high savannah, and lowlands. The equator passes across southern Colombia.

Agriculture in Colombia has been important since the colonial times, and was focused on growing coffee and tobacco until the early 1900s.

Colombia’s diverse geography allows for a variety of crops to be grown. In the lowlands near the Caribbean are banana plantations, while in the Andean highlands, high-quality coffee beans are grown in large quantities. These two crops are Colombia’s largest exports.

Other crops grown in Colombia include rice, corn, sugarcane, cassava, potatoes, barley, oil palm, and cocoa beans.

Geography, Agriculture, and Crops: COLOMBIA

Sancocho, a traditional Colombian chicken or beef stew.

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GEOGRAPHY AGRICULTURE & CROPS

DISCUSSION QUESTIONS

PASTA TRADITIONS IN COLOMBIA

INGREDIENTSVegetable Soup with Funny Shapes

Courtesy of Productos Alimenticios Doria, S.A.

PREPARATION

Pasta Traditions, Recipe, and Discussion: COLOMBIA

190 grams “funny face” pasta or other small dried pasta2 liters of broth (chicken, beef, or vegetable)2 stalks celery, chopped2 carrots, chopped230 grams green peas1 bunch cilantro, chopped

1. Heat the broth in a medium pot. Add the chopped vegetables, and let the vegetables simmer till they are almost cooked.

2. Add pasta and let cook according to the package’s recommended time. Add salt and pepper to taste, stirring occasionally.

3. Top with chopped cilantro and serve.

1.What is your favorite soup with pasta? Do you think people in Colombia eat it?

2.On the map, the city of Pasto looks like it is in the Andes mountain range. What pasta is made there?

3.What are you favorite funny shapes of pasta?31

In Colombia, pasta is consumed in three ways: in soups, salads and pasta courses with sauce. The pasta recipes have variations depending on the region and climate. For example, in cold climates pasta with different sauces and and vegetable soups are common, and in hot climates pasta salads with tuna, chicken and vegetables are preferred.

Plantains

Traditional Foods

Costa Rican cuisine is based on rice and beans, with vegetables such as cabbage, garlic and tomatoes added.

Gallo pinto (“spotted rooster”--pictured below) is the national dish of fried rice and beans, and is a staple for breakfast. Other staples of the diet are bistek (beef, in form of steaks) and pollo, (chicken) and organ meats. Most seafood is exported, and is not a common part of the diet.

Other popular main dishes in Costa Rica are arroz guacho, (sticky rice) higado en salsa (beef liver salsa,) pozole, ceviche, papas con chorizo, (chorizo sausage with potatoes) frito, (pork stew) Olla de oarne, barbudos, (string bean omelet,) and Mondongo (beef stomach soup). Cheese and most dairy products are served only once in a while.

COSTA RICA

CAPITAL: San JoséPOPULATION: 4,195,914

Costa Rica is on the Central American isthmus, or “land bridge between the continents of North American and South America. It bordered by both the Caribbean Sea on the east and the North Pacific Ocean on the west. On the north, it is bordered by the country of Nicaragua, and on the south, it is bordered by Panama. It has about 51,100 square kilometers (19,730 square miles) of total land mass.

Two of the country's main rivers are the Rio Pacuare and the Rio Reventazon, located near the city of Turrialba about two hours east of the capital of San José.

The highest point in the country is Cerro Chirripó, at 3,810 meters (12,500 feet high), and is the fifth highest peak in Central America. The highest volcano in the country is the Irazú Volcano 3,431 meters (11,257 feet) high. The largest lake in Costa Rica is Lake Arenal.

Costa Rica’s territory includes several islands, with Calero Island as the largest at 151.6 square kilometers (58.5 square miles).

Agriculture in Costa Rica is believed to have begun in 3000 BC with the raising of fruit trees such as avocado, nance and guapinol as well as tubers such as yucca. Later on in the development of Costa Rica’s agriculture, corn became a main crop, and still is today.

Other main crops of Costa Rica are: sugar cane, pineapple, bananas, oranges, cantaloupe, palm oil, coffee beans, papaya, mangos, ginger, berries, cocoa beans, lemons, limes, coconuts, star fruit, macadamia nuts, and plantains.

Geography, Agriculture, and Crops: COSTA RICA

Gallo Pinto, the national dish of Costa Rica

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GEOGRAPHY AGRICULTURE & CROPS

DISCUSSION QUESTIONS

PASTA TRADITIONS IN COSTA RICA

INGREDIENTSShell Salad withPeas and Bacon

Courtesy of Pastas Roma

PREPARATION

Pasta Traditions, Recipe, and Discussion: COSTA RICA

250 grams of shell pasta115 grams olive oil300 grams cooked peas1 tomato, peeled and chopped4 bacon strips1/2 sprig of parsley1 teaspoon vinegarBlack pepper Olive oilSaltSugarPaprika 

1. Cook shells in boiling water until el dente. Drain the pasta and move to separate bowl. Add a bit more olive oil to the pasta and let cool until shells are at room temperature.

2. In a frying pan, add a bit of oil and fry the bacon until it is cooked though and golden.

3. In a separate bowl, make a vinaigrette with the rest of the oil, vinegar, sugar, salt, pepper, and paprika, whisking well to combine. 

4. Add the peas, tomato, bacon and parsley to the pasta. Add the vinaigrette and mix well. 

5. Pasta may be served cold, at room temperature or warmed up!

1. Yucca is a tuber. Can you name other tubers?

2. Looking at the map, how long do you think it will take to drive from the Caribbean Sea to the Pacific Ocean while driving 100 km per hour?

3. If you visited Costa Rica, what pasta meal would you order at a restaurant?33

In Costa Rica 60% of the pasta that is sold are long shapes such as spaghetti or linguini. Another traditional pasta dish that is popular is cannelloni, which are tube-like pasta filled with meat, chicken, tuna or cheese covered with egg and they fried. Children enjoy pasta salads made with pasta shells with tuna!

Yucca Root

Traditional Foods

Mexican cuisine is one of the most highly regarded and was originally based on corn, beans, tomatoes, chilies, and herbs. Rice and wheat became more important after the arrival of beef, pork, garlic, onions, and wine from Spain. Mexican cuisine, a combination of Mayan, Inca, and Spanish cultures, is very diverse.

The national dish of Mexico is called mole poblano, which is a complex sauce of dried chile peppers , ground nuts and/or seeds, more than a dozen spices, Mexican chocolate, salt, and other ingredients including avocado leaves, onions, and garlic, cooked slowly for hours with chicken and turkey.

Other traditional foods that are still very much in place in today’s diet are tortillas, rice, beans, and chilies.

MEXICO

CAPITAL: Mexico CityPOPULATION:109,955,400

Mexico is located between the United States and Central America. It is bordered on the north by the Rio Grande river, which separates it from the US states of California, Arizona, New Mexico, and Texas. On the south, it is bordered by Guatemala and Belize. It is surrounded by 4 different bodies of water: Pacific Ocean and the Gulf of California on the west, and Gulf of Mexico and the Caribbean Sea on the east. The 14th largest country in the world, it has about 1,923,040 square kilometers (1,194,921 square miles) of total land mass. Northern Mexico is mostly covered by two deserts, the Chihuahuan and the Sonoran, and two main mountain ranges that Sierra Madre Occidental and Sierra Madre Oriental that run north and south, separated by a high plain called the Antiplano Central. There is a third main mountain chain called the Cordillera, which is located south of the Antiplano and runs from east to west. Further south, and on the peninsulas are marshy lowlands and highland tropical rain forests. The capital city, Mexico City, of Mexico is one of the largest cities in the world.

Northern Mexico is warm and dry, and can become cold in the wintertime, and mountain peaks have snow. South of the Tropic of Cancer, the country is hot and humid most of the year long. Mexico’s rainy season is from May to October, with June through September being the wettest. Mexico is prone to hurricanes.

Agriculture in Mexico has grown steadily since irrigation techniques were introduced to the dry country, and approximately 12% of Mexico’s land is used for growing crops and employs approximately 23% of the labor force. Mexico is one of the top producers of crops in the world.

The most important crops for Mexico’s own use are corn, beans, wheat, and sorghum. Other crops, mostly for export to other countries, include sugarcane, coffee, tomatoes, apples, grapes, citrus fruits, avocados, peaches, plums, pineapple, strawberries, chilies, green peas, peanuts, cottonseed and sunflower seeds—just to name a few!

Geography, Agriculture, and Crops: MEXICO

Mole with pollo (chicken)

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GEOGRAPHY AGRICULTURE & CROPS

DISCUSSION QUESTIONS

PASTA TRADITIONS IN MEXICO

INGREDIENTSSpaghetti and Chicken in AnchoChile Adobo

Courtesy of Grupo Moderna

PREPARATION

Pasta Traditions, Recipe, and Discussion: MEXICO

200 grams spaghetti 1 chicken breast, cooked and shredded8 ancho chiles1 spoonful sesame seeds1/2 onion, chopped2 garlic cloves1 cinnamon stickPepper to taste5 oranges, juicedOil for frying

1. Soak the ancho chiles small bowl of hot water. Once soft, remove seeds. Place chiles in blender along with the orange juice, onion, garlic, cinnamon and cloves. Puree until smooth.

2. Place the mixture in the frying pan and saute until fragrant, about 3-4 minutes. Season with salt and pepper. Add the chicken and stir to coat.

3. Cook pasta according to package instructions and drain well. Return pasta to pot.

4. Add chile and chicken mixture to cooked pasta, and stir to coat. Sprinkle with sesame seeds before serving.

1. Do you think this pasta meal (above) is spicy?

2. Knowing traditional foods and crops, can you suggest a typical Mexican soup with pasta?

3. What do you think mole poblano tastes like--chocolate and chiles and chicken!?35

Traditional pasta dishes in Mexico are heavily influenced by Aztec, Mayan, and Spanish flavors as well as other local ingredients such as chiles and cactus. Many pasta dishes call for browning or frying the dry pasta before simmering in liquid. 

Chile peppers

Traditional Foods

Uruguayan cuisine is based in European roots, like Mediterranean foods from Italy, Spain and France, but also from countries such as Germany. Many foods from those countries such as pasta, sausages, and desserts are common in the nation's diet.

Beef is widely consumed in Uruguay. The Uruguayan version of barbecue, called asado, is one of the most famous in the world and is also the country’s national dish.

Other common dishes in Uruguay include chivitos, (steak sandwiches topped with eggs, cheese, bacon, lettuces and tomato) pascualinas, (spinach pies) empanada gallega, (fish pies with sauce, onions, and green peppers) and choripán (chorizo, served with crusty bread, tomato, lettuce, and mayonnaise).

URUGUAY

CAPITAL: MontevideoPOPULATION: 3,477,778

Uruguay is located on the southeast coast of South America, and is much smaller than the larger neighboring countries of Brazil and Argentina. It has about 173, 620 square kilometers (107,882 square miles) of total land mass.

Most of Uruguay is a gently rolling plateau or plain, with flat plains on the eastern, southern, and western edges, with many ranges of low hills. These hills are taller the closer they are to the highlands of Brazil, although they are mostly under 200 meters high, resulting in a overall low elevation for the country. The coast of Uruguay, next to the South Atlantic Ocean, is sandy and marshy, home to many lagoons.

Uruguay is a country filled with water. There are many lakes, rivers, and lagoons. A dam on the longest river, the Rio Negro, has created a reservoir, the largest man-made lake in South America, called the Embalse del Rio Negro.

The climate in Uruguay is mostly the same and is very mild, compared to other South American countries. Uruguay has four seasons but does not have the extremity of temperatures that other countries with more pronounced geographic features (mountains, deserts, etc). The majority of the country receives a good amount of rainfall over the course of a year.

Agriculture in Uruguay has traditionally been centered on raising cattle and sheep, as well as raising livestock such as veal, horse, chickens, ducks, lamb, pigs, and turkeys.

Crops grown in Uruguay greatly increased in volume in the 1990s and include rice, wheat, corn, potatoes, barley, sugarcane, and soybeans.

Fishing is a very small sector of the agricultural portrait of Uruguay, even though the country is on the coast of South America. Currently, the most commonly caught fish are hake, croaker, and striped weakfish. There are increasing efforts to develop the industry to catch more sought-after deep-water species such as swordfish, squid, and anchovy.

Geography, Agriculture, and Crops: URUGUAY

A huge example of a chivito, a common sandwich across all of Uruguay.

36

GEOGRAPHY AGRICULTURE & CROPS

DISCUSSION QUESTIONS

PASTA TRADITIONS IN URUGUAY

INGREDIENTSPASTA CON SALSA CARUSO

Courtesy of www.portaldeluruguay.com

PREPARATION

Pasta Traditions, Recipe, and Discussion: URUGUAY

40 grams lard70 grams mushrooms2 tablespoons beef bouillon 235 milliliters milk235 milliliters heavy cream200 grams cooked ham, chopped100 grams cheese, grated2 tablespoons flour

1. Cook pasta (any type) according to directions.

2. Meanwhile, melt lard in a large skillet and saute mushrooms until soft. Add flour and continue to stir for 2-3 minutes. Add bouillon, milk and cream, stirring while bringing to a simmer. Mixture will thicken after 2-3 minutes.

3. Add ham and cheese to milk mixture, stirring until cheese is melted.

4. Toss sauce with cooked, drained pasta and serve immediately.

1.Since beef—asado—is the national dish, do you think people in Uruguay mix pasta and meat?

2.Food traditions in Uruguay come from the people who settled Uruguay—people of the Mediterranean. What pasta meal do you think the Italians brought to Uruguay?

37

In Uruguay, it is customary to celebrate the "day of ñoqui". the 29th of each month by meeting with family or friends to enjoy pasta dishes, and place coins under the plate in the hopes that money will be abundant in the next month!

Soybeans

Traditional Foods

Venezuelan cuisine varies greatly from one region to another. The European influence is especially noticeable in the central region. In the western region and the llanos, food is more influenced by indigenous tribes. Seafood and fish are common in most of the northern parts of the country.

The national dish of Venezuela is pabellon and is made up of rice, shredded beef ,black beans and tajadas (fried plantains).

Other foods from various regions include soft white cheeses such as guayanés and crineja, produced in the llanos.

Arepas, which is a type of flat bread made of corn flour, water and salt, sometimes filled with cheese and cooked on a griddle. They can be eaten with almost anything!

VENEZUELA

CAPITAL: CaracasPOPULATION: 26,414,816

Venezuela is located at the northernmost end of South America and is shaped like an upside-down triangle. Venezuela is bordered on the north by the Caribbean Sea and the Atlantic Ocean, on the east by Guyana, on the south by Brazil, and on the west by Colombia. It has about 882,050 square kilometers (548,080 square miles) of total land mass.

Venezuela is usually divided into four separate regions. The flat Maracaibo is the lowlands in the northwest, bounded by the Caribbean on the north and by mountains on the other three sides. The northern Andes mountains extend in an east-west arc across Peru from the Colombian border along the Caribbean Sea. The third region, are the wide Orinoco plains (often called the llanos) which occupy central Venezuela. The Guiana highlands of the southeast are known for their unusual stone formations, created by thousands of years of erosion. Angel Falls, the world’s highest waterfall, is located in the Guiana highlands.

Venezuela’s climate ranges from tropical humid to alpine, depending on the region. However, all of the country does receive a lot of rain from May through November, which is considered to be winter.

Agriculture in Venezuela is somewhat limited because the soil is not as rich and fertile as other South American countries. Only 4% of the total land area is used for temporary or permanent crops.

The main food crops grown in Venezuela are rice, corn, sugarcane, sorghum, bananas, plantains, oranges, coconuts, mangoes, and coffee. Important non-food cash crops include cotton and tobacco. Most of Venezuela’s farming takes place in near Lake Valencia, which is west of the capital of Caracas, and inland from Puerto Cabello.

Geography, Agriculture, and Crops: VENEZUELA

Arepas browning on a hot griddle.

38

GEOGRAPHY AGRICULTURE & CROPS

DISCUSSION QUESTIONS

PASTA TRADITIONS IN VENEZUELA

INGREDIENTSAlphabet PastaWith Tomatoes, Cheese, and BasilCourtesy of Associacion Venezolana de Pastas Alimenticias

PREPARATION

Pasta Traditions, Recipe, and Discussion: VENEZUELA

1 kg of alphabet pasta1 can (500g) of peeled tomatoes20 kilograms cream50 grams fresh chopped basil2 onions, choppedSalt, oil and garlic200 grams parmesan cheese, grated

1. In a pan add oil, onion, basil, tomato, salt and garlic. Cook for 10 minutes and add cream.

2. Prepare the pasta according to cooking directions (making sure it's al dente).

3. Drain pasta and put in a bowl, add sauce and mix well. Sprinkle with cheese and serve.

1. Reviewing the traditional food section on the previous page, and thinking about the agriculture of the region, dream up a typical pasta meal for these regions:A. LlanosB. Central regionC. Northern seacoast region

39

Venezuela consumes the second-largest amount of pasta per capita (per person) each year, second only to Italy! Annual pasta consumption in Venezuela currently stands at about 12.9 kg per person, and has been climbing steadily, and may be attributed to the Italian heritage or high wheat production.

Sugarcane stalks