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home > recipes > eggs / dairy > perico
Dave: I prepared the following for a school teacher who wanted to teach a class how to make some Venezuelan foods for a social studies class, then later adapted it to send to Carole Walberg as a thank you for recipes she sent to me. As I was sending it, I thought it might be something of interest for your International Foods List. Use it as you see fit, or whatever. Sincerely, Ward Williams Caracas, Venezuela VENEZUELAN FOODS The ingredients necessary to make traditional Venezuelan foods may be very difficult to find in the United States. Much of it contains roots, such as yuca, or a type of sweet potato (called batata) and a whole variety of other things that I have never seen in the U.S. The ever-popular *arepa* is made with ground, cooked white corn meal, which may be impossible to find. As you can see, this could be a challenge. (When we lived in Connecticut, we had to go to the Cuban section of Hartford in order to find plantain bananas and black beans.) Here are some of the most popular *criolla* dishes that are readily available in local restaurants and made by Venezuelans at home. PERICO Perico (Per-eek-oh; with the accent on the second syllable) may be used as a filling for arepas, and is one of the things often served at a *criolla* breakfast. Take a small onion and dice it. Take a half a green pepper and dice it. Dice a small tomato, discard liquid and seeds. Scramble three eggs. Preparation: Put a couple of tablespoons of cooking oil in a heavy skillet. When the oil is hot, put the diced onion and diced pepper in the oil and cook it until the onion is opaque. Add the diced tomato and continue to cook just a bit. Do not let the tomato get too soft. Drain this mixture on a paper towel to remove grease. Mix the onion, pepper and tomato into the eggs and cook them as you would any scrambled eggs. A dash of tabasco sauce will perk this up a bit!

Perico


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(posted November 13, 1998)

Dave:

I prepared the following for a school teacher who wanted to teach a class how to make some Venezuelan foods for a social studies class, then later adapted it to send to Carole Walberg as a thank you for recipes she sent to me. As I was sending it, I thought it might be something of interest for your International Foods List. Use it as you see fit, or whatever.

Sincerely,

Ward Williams
Caracas, Venezuela

VENEZUELAN FOODS

The ingredients necessary to make traditional Venezuelan foods may be very difficult to find in the
United States. Much of it contains roots, such as yuca, or a type of sweet potato (called batata) and a whole variety of other things that I have never seen in the U.S. The ever-popular *arepa* is made with ground, cooked white corn meal, which may be impossible to find. As you can see, this could be a challenge. (When we lived in Connecticut, we had to go to the Cuban section of Hartford in order to find plantain bananas and black beans.)

Here are some of the most popular *
criolla* dishes that are readily available in local restaurants and made by Venezuelans at home.

PERICO

Perico (Per-eek-oh; with the accent on the second syllable) may be used as a filling for arepas, and is one of the things often served at a *
criolla* breakfast.

Take a small
onion and dice it.
Take a half a
green pepper and dice it.
Dice a small tomato, discard liquid and seeds.
Scramble three
eggs.

Preparation: Put a couple of tablespoons of cooking oil in a
heavy skillet. When the oil is hot, put the diced onion and diced pepper in the oil and cook it until the onion is opaque. Add the diced tomato and continue to cook just a bit. Do not let the tomato get too soft. Drain this mixture on a paper towel to remove grease. Mix the onion, pepper and tomato into the
eggs and cook them as you would any scrambled eggs. A dash of tabasco sauce will perk this up a bit!


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from Anaheim, CA, United States wrote:0  0

Thanks for the recipe! This was great, had that smooth delicious flavor i missed. Take care, Rey
5 starsMarch 8, 2004


 
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