A FOOD TRADITION

Pemón Cuisine

Pemón cuisine is associated with Indigenous Pemón communities of southeastern Venezuela, especially the Gran Sabana and surrounding Guiana Shield landscapes, with related practices among neighboring peoples. Bitter and sweet cassava, plantains, maize, freshwater fish, small game, fruits, and cultivated or gathered roots are important. Cassava is processed into safe meal, flour, breads, and fermented beverages through grating, pressing, drying, and cooking; fish and game may be roasted, smoked, or stewed. Representative foods include casabe, tumá-style fish or meat preparations, and parakari, a traditional fermented cassava drink. Local practice varies by community, and the tradition should not be presented as uniform across southeastern Venezuela.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.