Cachapa
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| Origin | |
|---|---|
| Place of origin | Venezuela |
| Details | |
| Type | Pancake |
| Main ingredient(s) | Ground corn |
Cachapas are a traditional Venezuelan and Colombian dish made from corn. Like arepas, they are popular at roadside stands. They can be made like pancakes of fresh corn dough,[1] or wrapped in dry corn leaves and boiled (cachapa de hoja). The most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a budare, like pancakes; the cachapa is slightly thicker and lumpier because of the pieces from corn kernels.
Cachapas are traditionally eaten with Queso de Mano (hand[made] cheese), a soft, mozzarella-like cheese, and occasionally with fried pork chicharrón on the side. Cachapas can be very elaborate,[2] some including different kinds of cheese, milky cream, or jam. They can be prepared as an appetizer, generally with margarine, or as a full breakfast with hand cheese and fried pork.
In Costa Rica, chorreadas are similar.[3]
See also
References
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Wikimedia Commons has media related to Cachapa. |
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- ↑ Venezuelan Corn Cakes: Cachapas. In Food Network. Retrieved September 14, 2010 from http://www.foodnetwork.com/recipes/alex-garcia/venezuelan-corn-cakes-cachapas-recipe/index.html
- ↑ Cachapas y Mas.... Retrieved September 14, 2010 from http://www.cachapasymasnyc.com/
- ↑ Cachapas. In whats4eats. Retrieved September 14, 2010 from http://www.whats4eats.com/breads/cachapas-recipe
