Cachapa; tradición culinaria de Venezuela (Esp/Ing)

Con la mezcla en su punto ideal de espesor procedo a darle gusto, para ello, primero añado el azúcar hasta alcanzar un ligero dulzor, se debe tener presente que el maíz suele ser dulce por naturaleza, así que se debe ser prudente al momento de adicionar el azúcar.

Para equilibrar el sabor se agrega una pizca de sal, este toque ya es parte de la cocina venezolana y funciona para intensificar los sabores, lo que le permite al comensal degustar su cachapa sin complemento, si acaso un toque de mantequilla.

Con la mezcla lista, se calienta el budare y una vez que alcance la temperatura perfecta, se le añade aceite o mantequilla. Se toma un cucharón sopero y se procede a colocar esa medida sobre el budare, extendiendo la mezcla hasta formar un círculo. La cachapa estará lista tras adquirir un tono dorado en ambos lados.

En esta ocasión la mezcla alcanzó para hacer diez cachapas medianas, las cuales acompañé con mantequilla y queso de mano. Se puede decir que, de cierta forma, la cachapa y la arepa son hermanas al provenir del maíz y ser herencia de nuestros antepasados.

Si bien es cierto que la industria y la modernidad han propiciado la aparición de harinas precocidas que facilitan el proceso para la elaboración de estos platos, quien es amante de la buena cocina dedicará su esfuerzo a preparar su cachapa a partir del propio maíz, siendo la recompensa el maravilloso sabor de la tradición.

English Version

I love cachapas, a traditional dish that is very healthy and simple to prepare, although, like the arepa, it requires a complement with which to combine its flavor. The most popular companions to a cachapa are usually queso de mano and fried pork.

Due to time constraints, cachapas do not appear regularly in my daily diet since I choose arepa or bread as my first options for practicality. However, when I want to satisfy a craving for some delicious cachapas, I get to work and grab the corn to start the task.

Ingredients:

• 7 corncobs
• 1 egg
• 1 cup of milk
• 1/2 cups corn flour
• 2 tablespoons sugar
• Salt to taste
• Butter
• Hand cheese

The cobs are uncovered, cleaned very well and shelled with a knife.
In a blender, pour a cup of milk and add the corn, then blend until a homogeneous mixture is obtained.

Later, the mixture is poured in a container and the egg is added, if the preparation is not thick, that is to say, it does not have the adequate consistency so that the cachapa does not break on the budare, then the corn flour is added, otherwise, this option is ignored.

With the mixture in its ideal point of thickness I proceed to give it taste, for it, first I add the sugar until reaching a slight sweetness, it must be kept in mind that corn is usually sweet by nature, so it must be prudent at the moment of adding sugar.

To balance the flavor a pinch of salt is added, this touch is already part of the Venezuelan cuisine and works to intensify the flavors, allowing the diner to taste his cachapa without complement, if only a touch of butter.

On this occasion the mixture was enough to make ten medium-sized cachapas, which I accompanied with butter and hand cheese. It can be said that, in a way, the cachapa and the arepa are sisters since they come from corn and are the heritage of our ancestors.

While it is true that industry and modernity have led to the emergence of precooked flours that facilitate the process for the preparation of these dishes, whoever is a lover of good cuisine will devote his effort to prepare his cachapa from corn itself, the reward being the wonderful taste of tradition.

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✓Fotos de mi galería personal.
✓Texto traducido con DeepL.

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✓Photos from my personal gallery.
✓Text translated with DeepL.

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