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“Amazing Venezuelan Fisherwomen Lead the Way During Ruthless Pandemic “

A Creative and Inspirational Food Supply Chain

“When you are native to this Venezuelan town, you start fishing when you are very little, on the shore, between the rocks, and before you know it, you are a fisherwoman.” It requires physical strength to drag the mangas, the Spanish word for the midsection of the net, as well as diving, hiking, and swimming.

But when the COVID pandemic started, four women nicknamed las toras—or the bulls—became mentors to the newcomers in Choroní, having already been fishing for about a decade. Earning their taurine moniker for their tenacity on the water, Las Toras are able to do anything a man could—and they make sure you know it. “You need to work as hard as men, be as strong as men because you need to prove yourself to them in order to be allowed in the fishing boats,” she explains.

Now that tourism is finally coming back to the region—and the dock at Choroní once again swells with tourists to see the live tambores and drink and dance the night away at beach parties—many women have slowly begun returning to their jobs in hospitality. But, however, not Dariana, la Tora. She has no plans to sell empanadas and hot dogs in town because“the fishing becomes a part of you; you begin to need it,” she says. “When you get up every day and see fish gather for you—that’s when you are truly happy.” (Credit to Vogue Magazine)

As we travel virtually around the world, we will transform global recipes using sustainable ingredients. I believe that the blog posts on this site should not only include product reviews and recipes from the different countries we will be exploring but also highlight some of the social conditions that exist and their relationship to food supply chains and sustainability. The resulting dishes will not be identical, but how much fun will it be to give it a try, paying homage to all of the kindnesses I received along my journey?

The Marine Stewardship Council provides valuable information on which species of seafood are considered “sustainable”. Please click below for a thorough evaluation to consider when planning your next seafood purchase.

Marine Stewardship Council

VENEZUELA

Some versions of chicken stew exist in most cultures. Although I come from a long line of seafaring descendants, I still remember my grandmother going to her “coop” to pick out Sunday’s Lucky Chicken.

Today I have chosen Venezuela’s Pollo Guisado (with a Cajun shrimp and sausage twist), similar to a dish I enjoyed on my 750-mile cross-country coastal road trip from Lake Maracaibo to Maturin.

Cajun Pollo Guisado (Chicken, Sausage, and Shrimp Stew)

Ingredients:

  • 8 Chicken thighs, boneless, skinless, cajun-seasoned
  • 1 lb. Small to medium-sized wild-caught Gulf of Mexico shrimp, peeled and deveined, cajun-seasoned
  • 1 cup       Andouille Sausage, sliced 
  • 1 cup       Smoked Sausage , sliced
  • 2 tbsp. Bottled Cajun Style Roux
  • 1 onion, cut into dices
  • 1 green bell pepper, cut into dices
  • 2 garlic cloves, minced
  • 1 cup sliced mushrooms
  • 8-ounce can of whole plum tomatoes
  • 8-ounce can of tomato sauce 
  • 2 cups low-sodium chicken broth
  • 1 tbsp. olive oil
  • 4–7 olives cut in slices
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. thyme
  • 1 tsp. garlic powder
  • 1 bay leaf
  • salt and pepper to taste

Instructions

  1. In a large pot or Dutch oven (6–8 quarts), heat the olive oil. Add the onion and bell pepper. Saute until softened but not browned.
  2. Add Andouille and Smoked Sausage and stir until browned.
  3. Add garlic and cook for a few minutes, softened but not browned.
  4. Add Cajun Roux and stir constantly for about five minutes.
  5. Crush the canned tomatoes and pour the tomato sauce into the pot. Mix well with the roux until it has a smooth consistency.
  6. Pour in the chicken broth and season with Worcestershire sauce. Add thyme, sliced olives, mushrooms, garlic powder, bay leaf, and salt and pepper, if needed. Stir well.
  7. Add chicken thighs and simmer uncovered over low heat for about 30 minutes.
  8. Add shrimp to the pan and push them down into the sauce. Continue to cook for about 5 to 10 minutes longer, until the shrimp are opaque.
  9. Take the bay leaf out and serve over steamed white rice.