Cachapa is a traditional Venezuelan dish made from corn. It’s a kind of corn pancake, but slighted thicker and lumpier because of the pieces from corn kernels. Cachapas are an integral part of Venezuela’s culinary history and their origin dates back to pre- Colombian times, when the indigenous population would grind corn with stone pestles and then cook it cachapa-style on clay budares, flat griddle plates that have been found in archaeological digs at many sites in Venezuela. Corn was believed to be of divine origin, a gift of the Gods.
Ingredients
- 450 g 3 cup corn kernels from the cob or thawed frozen
- 20 g ¼ cup Masa Harina flour for tortillas
- Salt
- Pepper
Instructions
- Grind the corn kernels to a smooth pulp with some salt and pepper.
- Add in the flour until all the ingredients are well mixed.
- Preheat a pan over medium heat. Add oil and spoon of batter onto the pan. With the back of the spoon, press the batter creating a circle.
- Cook for 3-5 minutes on each side or until brown.
Notes
Traditionally they are topped up with cheese, but you can put anything on them. You can freeze the cachapas once cooked.
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