Typical corn in Venezuela: Cachapa
Corn is king in Venezuelan cuisine, corn arepas 馃槏 which is the main dish on the Venezuelan table. We also have corn chicha chicha, jojoto cake, corn bread and stop counting.
In Venezuela it is also known as jojoto: it is referred to as being tender. And it is the corn par excellence to make Cachapa. With a harder corn arepas are made.
How do we know that the corn is tender?
We prick one of the grains with the nail and it will spill some milk
To make our cachapa, we will use:
Ingredients
2 jojotos
1 pinch of salt
1 pinch of sugar
Oil
Utensils
Blender
Knife
Budare or Skillet
Preparation
Peel the ears and check that there are no worms
Shelling the cob and proceeds to liquefy the tender grains
It will form a paste, you will add the sugar and salt
Then heat the budare or the pan and put a little oil on it and grease the entire surface
Add the mixture with a ladle and spread it evenly.
Check that it does not brown too much and turn it with the spatula.
Flip it over and over until it's cooked through and done
You have your cachapa ready. You can accompany it with cheese
