Venezuelan food now on sale in Southampton

Hot and tasty Venezuelan snacks are now available in Southampton on Saturdays, after Yasmily Barrios Teran decided to open a stall selling traditional food from her native Venezuela at the seaside city's popular Bargate Market.

Teran, originally from Maracay, only started selling Venezuelan empanadas (fried cornmeal turnovers with savoury fillings) and arepas one month ago.

The empanadas on sale include plain cheese, cheese and plantain, "domino" (cheese and black beans), shredded beef, minced beef, fish, and the very filling "pabellon" (shredded beef, plantain, rice and black beans).

For those with a sweet tooth, she also sells churros con chocolate, a traditional Spanish combination of piped donut mix that is deep fried, sprinkled with sugar or cinnamon, and served with hot chocolate. A great way to keep out the cold on a chilly day.

The response from her British customers has been so positive that she now plans to continue with the stall until Christmas.

"I didn't know what to expect from the local people. There are no other Venezuelan food stalls here, Venezuelan food is not well known and they haven't tried empanadas before. But they love them, especially the domino - filled with cheese and black beans - which really surprised me," she says.

On her stall, Teran stresses the health benefits of arepas and empanadas, which are made with cornmeal flour and are wheat and gluten-free (perfect for coeliac sufferers).

She uses halal meat so the local Asian population can tuck in too.

For an authentic Venezuelan empanada experience, be sure to spoon on the homemade sauces - a smooth guasacaca (wah-sa-kaka), made with avocadoes, and a fiery picante.

Now she's established, Teran hopes the word will spread and more people will seek out her Venezuelan snacks, especially Venezuelans living in the South of England.

If you want to taste Yasmily Barrios Teran's empanadas visit Bargate Market in Southampton from 8 a.m. to 4.30 p.m. any Saturday.

Recipe: How to make Venezuelan empanadas

A short video with step-by-step instructions on how to make Venezuelan empanadas from scatch using harina P.A.N. (pre-cooked corn flour).

Simple and quick to make, the half-moon-shaped corn pockets are filled with cheese, shredded beef or chicken, minced beef and even cheese and black beans (called a domino) and then fried.

Easily the most popular snacks in Venezuela, they are eaten as a quick bite for breakfast, a snack between meals or to soak up the beers at the beach. 

At the seaside they are often made with seafood, such as cazon (baby shark) or chipi-chipis (baby clams).

The most filling empanada I ever had was known as the pabellon criollo, a full-blown meal of shredded beef, black beans and  fried plantains stuffed into a larger than usual deep fried corn pocket. One was enough!

This is my first instructional video and I owe a great debt of gratitude to Jorge Franca (who edited the clips and added the soundtrack) and, of course, mi bella asistente Yadira.

Please let me know what you think.

Pabellon Criollo - Venezuela's National Dish

Pabellon Criollo is not only Venezuela's national dish, it's also emblematic of the country; a hearty plate of simple food that mirrors the national flag and highlights the special mix of races that has made Venezuela a country of beauty queens.

A delicious combination of carne mechada (shredded beef), arroz blanco (white rice), caraotas negras (black beans) and tajadas (fried plantains), there are few places in Venezuela that you won't be able to find pabellon on the menu.

Look for the menu del dia or the menu ejecutivo, the cheap lunch options offered at many places, which generally include a soup as a starter, a fruit juice and sometimes a dessert.

Even in the humblest of luncherias pabellon should be accompanied with arepas, the cornmeal staples that Venezuelans eat in place of bread or rolls.

If you're really lucky your pabellon will arrive with a generous helping of salty white cheese grated over the black beans, or a slice of avocado on the side.

For a fried egg on top of the beef ask the waiter for your pabellon "a caballo" ("on horseback").

If you want to be really Venezuelan about it, you might want to follow local custom and stir a couple of teaspoons of sugar into the beans.

But the secret of any great pabellon is in the sofrito, the combination of onions, sweet peppers, bell peppers and adobo (seasoning) that the beef is cooked in, especially the amount of cumin used.

Along the coast, in Choroni, or in Margarita, the shredded beef is often replaced with cazon, or baby shark.

The most exotic version of the pabellon is served during the Catholic fasting period of Lent when you may find chiguire meat in place of the beef.

The chiguire is a large guinea-pig like rodent, better known outside Venezuela as a capybara. These giant rats may not look very appetizing, but they hold a special place in the cuisine of the Llanos, the seasonally-flooded plains populated by horse-riding cowboys.

Somewhat bizarrely, in the 17th century the local creoles were able to get the capybara classified as a fish by the Catholic Church, although it probably helped that nobody in Rome had ever seen one before.

It's certainly the oddest fish I've ever seen.

The closest translation of the name Pabellon Criollo is "Creole Flag," a clue to the patriotic significance that it holds for some Venezuelans, who see the yellow, red, blue and white of the national flag in the colours of the ingredients.

Other commentators see in it a reflection of Venezuela's racial mix: the indigenous Amerindians, Spanish conquistadors and African slaves who went into the country's melting pot.

More importantly for the traveller, pabellon is a healthy, filling lunch option that won't stretch the budget, although it might stretch the seams of your jeans if you overdo it.

By Russell Maddicks

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