Cachapas are a part of traditional Venezuelan cuisine. Like arepas it is a popular "outdoors" food, particularly in roadside stands. They can be pancakes or tamales of fresh corn dough, the latter (cachapa de hoja) are wrapped in banana leaves and boiled. The most common ones are made with fresh corn that is ground and then mixed into a thick batter and cook on a budare like pancakes; the cachapa is slightly thicker and lumpier because of the pieces from corn kernels. It can be served with many toppings, but traditionally with butter or margarine and any variety of white cheese (queso blanco) on top. They can be prepared as an appetizer or a full breakfast, depending on the size. Cachapas could be very elaborate, some including different kinds of cheese, milky cream or jam.
Venezuelan Corn Cakes: Cachapas Recipe
10 ears of corn
2 tablespoons sugar (avoid if the corn is too sweet)
1/4 cup milk
Pinch salt
Corn oil, for sauteing
1/4 lb fresh cheese
All this information and the picture above was taken from Wikipedia
I really like the Cachapas, specially when I eat them as breakfast. They are sweet and have an strong corn flavor. I prefer to eat them with butter and white cheese. They are typical from here, and there´s not a truly Venezuelan that hadn´t try them at least once (but if you try them once you´ll want to keep eating them *hehe* ^_^). I wish you could try them, for sure you would like them.
