Cachapa

Cachapa is a traditional Venezuelan food that is enjoyed throughout the country. It is a type of corn pancake that is made from fresh corn, salt, and sugar. Cachapa is typically served with queso de mano (a type of soft white cheese) and sometimes also with butter or meat.

The history of cachapa dates back to the indigenous people of Venezuela, who would grind corn and use it to make flatbreads. This practice was adopted by the Spanish settlers in the 16th century, who began to add sugar and salt to the corn mixture to make a sweet and savory pancake. Over time, the recipe evolved to include fresh corn kernels, which give cachapa its distinct flavor and texture.

Today, cachapa is a popular street food in Venezuela, often sold by vendors on the side of the road. It is also a staple in many Venezuelan homes and is often served as a breakfast or brunch dish.

Cachapa has also become popular in other countries in Latin America and beyond, with variations of the recipe appearing in Colombia, Panama, and even the United States.

One interesting fact about cachapa is that it is traditionally made by grating fresh corn on a special tool called an arepa maker, which is similar to a griddle. The corn mixture is then poured onto the arepa maker and cooked until golden brown on both sides.

Another interesting fact is that cachapa is often served with queso de mano, which is a type of cheese that is made by hand from fresh cow’s milk. The cheese is typically salted and pressed into a rectangular shape, and is a perfect accompaniment to the sweet and savory flavor of cachapa.

Overall, cachapa is a delicious and unique dish that has a rich history and cultural significance in Venezuela and beyond.

Ingredients

• 2 cups of fresh corn kernels
• 1/4 cup of cornmeal
• 1/4 cup of all-purpose flour
• 1/4 cup of sugar
• 1/2 teaspoon of salt
• 1/2 cup of milk
• 1/4 cup of butter, melted
• 1/2 cup of grated cheese (queso blanco or similar)

Method

• In a blender, puree the corn kernels until smooth.
• In a large mixing bowl, combine the pureed corn with the cornmeal, flour, sugar, and salt.
• Gradually stir in the milk and melted butter until a smooth batter forms.
• Heat a non-stick skillet over medium heat.
• Spoon about 1/4 cup of the batter onto the skillet for each cachapa and spread it into a thin, pancake-like circle.
• Cook the cachapa for about 3-4 minutes on each side, or until golden brown and cooked through.
• Sprinkle grated cheese on half of each cachapa, fold the other half over to cover the cheese, and serve hot.

Cachapas are often served with various toppings or fillings, such as shredded beef, chicken, avocado, or plantains. Some people even like to eat them with a dollop of sour cream or a drizzle of honey. Feel free to experiment and find your own favorite way to enjoy this tasty Venezuelan treat!