The World | The Americas | Venezuela

Venezuelan cuisine combines Spanish, West African, East Indian, and Native American traditions. Venezuelan dishes are not as spicy hot as those of other South American countries; rather than chiles, Venezuelans tend to use mild spices and seasoning in their cooking. Staples include corn, many varieties of potatoes, cassava, plantains, bananas, and beans. Coconut and coconut milk are used in many desserts, and avocados give a smooth consistency to sauces and soups. Beef, veal, pork, and chicken are often slow-cooked with vegetables, and fish and seafood are plentiful in the coastal areas.