A tradition deeply rooted in Venezuelan identity

The coconuts are cracked open, the hard shell is removed, and they are grated using the fine side of a grater. The celery is washed and peeled and grated using the fine side of a grater.

Pour the milk into a container or bowl and soak the cassava in it, then mash it with a fork until there are no hard lumps.

In a heavy pot or saucepan, place all the ingredients and bring to a boil. Stir well with a wooden spoon until everything is combined. Cook, stirring constantly, for about 15 to 20 minutes, until the mixture pulls away from the sides of the pot—that's the right consistency. Pour into a glass container and let cool in a cool place. When ready to serve, place a spoonful on each orange or lemon leaf that has been previously washed and gently dried with a kitchen towel.

They are kept out of the fridge covered with plastic wrap for a long time.

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A tradition deeply rooted in Venezuelan identity

The coconuts are cracked open, the hard shell is removed, and they are grated using the fine side of a grater. The celery is washed and peeled and grated using the fine side of a grater.

Pour the milk into a container or bowl and soak the cassava in it, then mash it with a fork until there are no hard lumps.

They are kept out of the fridge covered with plastic wrap for a long time.

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