[ESP | ENG] Preparando Cachapas al estilo del oriente venezolano 😋 Preparing Cachapas in the eastern Venezuelan style

¡Saludos a todos! Deseo que en este nuevo año Dios conceda las peticiones de sus corazones conforme a su voluntad, que abra caminos en donde no los hay y que los haga prosperar en todos los aspectos de sus vidas.

Esta es mi primera publicación del año y la quise dedicar a un alimento delicioso, preferido por la mayoría de los venezolanos y del que solemos compartir con familiares y amigos. Se trata de la cachapa, que no es más que una especie de pan, elaborado con maíz tierno y al que se le agrega azúcar y sal. Tradicionalmente se unta con margarina o mantequilla y se rellena con queso blanco . En algunas partes del país se acompaña con aguacate, carnes de cochino frita o chicharrón./div>

This is my first publication of the year and I wanted to dedicate it to a delicious food, preferred by most Venezuelans and which we usually share with family and friends. It is called cachapa, which is nothing more than a kind of bread, made with tender corn and to which sugar and salt are added.It is traditionally spread with margarine or butter and filled with white cheese. In some parts of the country it is served with avocado, fried pork or chicharrón(pork rinds).

The cachapa oriental is a little different from the rest of the country, as its crust is usually a little harder. For example, in Valencia, they usually make cahapas like pancakes, as you can see in the picture above.

Through visual resources I am going to show you briefly the process of making some delicious cachapas cooked on a wood fire in some corner of eastern Venezuela.

First the corn cobs are stripped of their husks and then the kernels are cut with a knife.

Then they are passed through the mill to obtain the following result.

Now it is time to add salt and sugar to taste and the mixture is ready to be cooked. Here they usually use banana leaves as a base, spread with oil and then add the mixture and put it in the [budare] (https://es.wikipedia.org/wiki/Budare)or aripo that has been previously heated on the cooker or cooker.

Once ready, fill them as you wish and you will be able to enjoy a healthy food rich in fibre.

Some may wonder why the tusa is left inside the corn, already chopped, and inside the mixture. The answer is simple, it is so that the corn mixture does not turn bitter and keeps its original flavour.

It is important to note that if it is made with very tender corn, there is no need to add milk, because when the grain is ground, it gives off a liquid called naiboa, which is added to the result of the grinding to form the dough. In case the corn is not so tender, milk can be added, so that the final result of the cachapa is favourable.

Espero que hayan disfrutado de la lectura y también que hayan aprendido sobre nuestra cultura gastronómica, costumbres y tradiciones. Los espero en un próximo post.

I hope you have enjoyed reading this post and also that you have learned about our gastronomic culture, customs, and traditions. I look forward to seeing you in a future post.