FARMS: THE CACHAPA / Products, Typical Dishes and Culinary Wonders ...

Greetings my dear friends from farms, from today I will continuous whith a series of publications related to the development of products, typical dishes and culinary wonders of my country, produced with a variety of fruits, vegetables, animal or vegetable proteins that our nature provides us, highlighting its properties and health benefits.

This will allow us to know what is the procedure for its development, forms of consumption and natural benefits, that is why I invite you to read these publications where I will provide a very detailed content, to know some products and traditional dishes that you can find it in this beautiful country, with which you can fall in love and delight with each of the flavors of these great recipes that I put at your disposal. Today I will talking about: The Cachapa.

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As I mentioned in previous publications, Venezuelan gastronomy is very varied, it is a wide range of options and cultural mixes, resulting in a great explosion of flavors, colors and aromas, which characterize my country for having a culinary expression that stands out, with diverse and original dishes, that vary according to the region, and according to the life forms of its inhabitants. Let yourself be conquered with the delicious and traditional Venezuelan food.

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Today I will talk about La Cachapa:

The Cachapa, Chorreada or Corn Arepa:

It is a typical Venezuelan dish well known throughout the national territory, similar to crepes. It is a thin cake with a slight sweet touch prepared with grains of tender yellow or white corn ground and cooked in a budare that is a kind of griddle that has a circular shape made of iron or clay, in case of not having this we can use a frying pan.

By @dulce85

The origin of the cachapa is still unknown because there are no concrete references, however it is presumed that it comes from the indigenous culture. It is very consumed in Venezuela, Colombia, Costa Rica and the Canary Islands. I feel hungry just thinking about its delicious taste and soft texture. It is very light and we can eat it at any time of the day.

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In case of having difficulty preparing the dough or locating the ingredients, I tell you that in Venezuela it is very easy to find the dough ready to make the cachapas, we can also buy in the supermarkets the mixture in packages in the form of flour, ready to prepare only adding water and a few drops of oil. But since I prefer naturally prepared foods, I choose the option of making my own cachapas.

Next I will describe the procedure to follow to carry out its preparation:

INGREDIENTS:
• 1 Kg. Of corn in grain (can be yellow or white)
• Sugar to taste.
• Salt to taste.
• Milk (Only in case the corn is a bit hard because don't need it when the corn is tender it because produces its own milk).
• Butter to taste.
• Hard cheese to grate, e'mano cheese, roasted meat, fried pork, stewed chicken and avocado, to use as companions or contours, are ideal for the delicious cachapas.

PREPARATION:

We remove the corn leaves and remove the beard.

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We grab the cob and with a sharp knife we make horizontal cuts from the widest end to the thinnest one and progressively we turn the cob until we cut all the grains of corn. It is important to take into consideration that when making cuts you should not be so deep to avoid cutting the tussa.

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Once the corn is cut, we wash it, since this helps us to remove all the residues of beard and tussoe.

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Then grind the corn with a mill until it becomes a semiliquid paste.

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Place the mixture in a large bowl and pour salt and sugar to taste, as I mentioned, only if the corn is not tender we take a cup of milk and proceed to move it.

By @dulce85

We prepare our budare or frying pan to start the cooking, we put it to heat, when it is hot we clean the surface with a napkin with a little oil, butter or butter pig, this to avoid that the cachapa sticks in the budare.

By @dulce85

With a ladle, cup of coffee or large teaspoon, pour a little of the mixture into the bulker and distribute until you have a circumference with the length and thickness of your preference.

By @dulce85

We must be aware and watching our cachapa so that it does not burn, when the mass has bubbles and holes in the surface it means that we can turn it over.