Typical corn in Venezuela: Cachapa

Typical corn in Venezuela: Cachapa

Corn is king in Venezuelan cuisine, corn arepas 😍 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