Cachapa
 | |
| Type | Pancake |
|---|---|
| Place of origin | Venezuela, Colombia |
| Main ingredients | Ground corn |
Cachapa or Arepa de Chócolo (Spanish for "crumpet") is a traditional dish made from maize flour from the Venezuelan and Colombian cuisine. 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, 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.[2]
See also
References
- ^ "Venezuelan Corn Cakes: Cachapas". Food Network.
- ^ chefbrad (29 January 2010). "Cachapas Recipe (Venezuelan fresh corn pancakes)". Whats4eats.
 | This Venezuelan cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Colombian cuisine-related article is a stub. You can help Wikipedia by expanding it. |