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Today I bring you this fabulous traditional food and easy to prepare a typical recipe Venezuelan La Cachapa. It is difficult to believe that nobody likes this fabulous food because it is very delicious and can be accompanied with other rich foods, although it can be filled with different things. It is the most common to accompany it with cheese, preferably hand cheese. The origin of the cachapa to the Venezuelan central region, the indigenous people who inhabited that area before the arrival of the Spaniards, since they cultivated corn what they considered a gift from the gods.
The cachapa is a thin cake of tender ground corn, reminiscent of tortillas or pancakes.
To get to have ready the cachapas to be served at the table and be tasted must go through a process that in most Venezuelan households is done with the collaboration of everyone as a family
1- we buy the corn cobs tender, although there are many rural families who grow and harvest their own corn in the conucos,
2- Once the harvested ears have been harvested or purchased, we proceed to peel them and then they will be chopped and stripped of the tusso.
3- Once the corn is chopped, we take it to the mill or to a blender to obtain the mixture for the preparation of the cachapas, to this mass we add a little liquid milk, salt and sugar to taste.
Now ready the mixture is placed a budare or a pan on the kitchen fire, spreading it with a little fat or butter to prevent the cachapas from sticking.
Once ready the cachapas can be accompanied or filled depending on the region of the country with: Cheese, pork or beef, and accompanied with avocado, in the plains region of the country is where this most delicious dish is most popular.
For those who have not eaten, I hope you have the opportunity to do it right here I leave this recipe.
Ingredients
• 12 very tender jojotos
• sugar to taste
• ¼ teaspoon of salt
• ½ cup of liquid milk
The cachapas are eaten very hot and they are spread with butter