Cachapa

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Cachapa
Cachapas from Venezuela.jpg
Type Pancake
Place of origin Venezuela
Main ingredients Ground corn
Cookbook:Cachapa  Cachapa
Cachapa with "hand cheese"

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]

References[edit]

  1. ^ 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
  2. ^ Cachapas y Mas.... Retrieved September 14, 2010 from http://www.cachapasymasnyc.com/
  3. ^ Cachapas. In whats4eats. Retrieved September 14, 2010 from http://www.whats4eats.com/breads/cachapas-recipe