Perico #EattheWorld

This month the Eat the World bloggers are traveling by tabletop to Venezuela. Read more about the Eat the World project here.

This month the Eat the World bloggers are finding inspiration in Venezuelan cuisine. Here's the line-up...

• Carne Mechada (Venezuelan Shredded Beef) by Amy's Cooking Adventures

• Perico by Culinary Cam (you're here)

• Perros Calientes by A Day in the Life on the Farm

• Venezuelan Pollo Mechado (Shredded Chicken) - Keto by Sneha's Recipe

Venezuela

I, myself, have never been to Venezuela, but I have been on an island just off the coast. In July 1999, Jake and I were on Curaçao on a SCUBA diving trip. We spent a week diving, eating, and it's where to proposed. So, even though it wasn't Venezuela, I have an affection for having been Venezuelan-adjacent!

Some Fun Facts

• In 1498, during his third trip to South America, Christopher Columbus became the first European to set foot in the country. European s named it Venezuela, meaning ;'Little Venice.'

• Venezuelans declared their independence from Spain in 1810; they had been a colony since 1521.

• Spanish colonization began in 1521 and lasted until 1810, when Venezuelans first declared independence from Spain.

• Fifty percent of amphibian and nearly one quarter of reptilian species in Venezuela are endemic, meaning they are not found anywhere else in the world.

• Canaima, the 6th largest national park in the world, covers 12,000 square miles. One-third of the flora in the mountains of the park is endemic. It is also home to the tallest waterfall in the world: Angel Falls, which plunges 2,648 feet.

• Venezuela is believed to have the world’s largest oil reserves at over 303 billion barrels (nearly 18% of the world’s total), as well as enormous amounts of coal, iron ore, and gold.

• The world’s largest rodent can be found in Venezuela. The capybara can grow up to 4-1/.2 feet long and weigh up to 143 pounds.

• Venezuela is the most electric place on the planet. Lightning flashes up to 28 times a minute for up to nine hours where the Catatumbo River meets Lake Maracaibo, Known as the Beacon of Maracaibo, the Catatumbo lightning, averages nearly 300 days out of the year.

• During Christmas time in Caracas, the streets are closed off so that people can roller-skate to church for early morning mass. What fun!

Venezuelan Cuisine

Influenced by its European, West African, and indigenous traditions. Venezuelan cuisine differs greatly from one region to another. Staples include corn, rice, plantains, yams, beans and meats.

When I was looking for something to make, I was inspired by a dish that I served for brunch one weekend...

Perico

Perico is a savory Venezuelan breakfast dish of scrambled eggs seasoned with sauteed onions, tomatoes, and peppers. The name means parakeet in English. Some believe the name for this dish derives from its colorful presentation of the red in the tomatoes, the green in the pepper and the yellow of the eggs.

One of our favorite Central or South American dishes is Gallo Pinto - rice and beans - and, when I discovered that Venezuela has its own version, I served Caraotas Negras, Venezuelan-Style Black Beans with my Perico.

Eggs plus tomatoes are a ubiquitous combination. From Italian Uova in Purgatorio to North African Shakshouka and from Chinese Tomato Egg to Syrian Jazmaz, there's a reason this combination is everywhere: it's easy and it's delicious!

Ingredients

• 6 to 8 large eggs

• 3 Tablespoons cream

• 2 Tablespoons butter

• 1 Tablespoon oil (I used a mild olive oil)

• 1 medium onion, finely chopped, approximately 1 cup

• 1 medium tomato, finely chopped, appproximately 1 cup

• 1 green pepper, finely chopped, approximately 1 cu

• salt and pepper to taste

Directions

Whisk the eggs together with the cream. Set aside. Melt the butter with the oil in a large skillet.

Add the chopped onions to the pan and sauté over medium heat until they are softened and translucent. Add the tomatoes and green pepper and cook over medium heat until softened, approximately 8 to 10 minutes.

Pour the egg and cream mixture into the pan and cook gently, stirring them lightly and flipping them as they cook.

Cook the eggs to your desired doneness and season with salt and pepper to taste. Serve warm with arepas or other bread choices. Or, as we did, with rice and beans. I also had a roasted sweet p tuned!otato on with an avocado salsa.

That's a wrap on my Venezuelan offering. The group will be back in July with recipes from Sierra Leone. Stay tuned!