Nothing fills my soul more than to learn of traditional recipes from around the world. I think of the good times one has when eating with their families something made with care. I have never heard of cachapas and for me anything "corn" is delicious. These look so golden and yummy. I will never be able to get my hands on young corn dough so I probably will have to substitute to make anything like this. Sounds good with some coffee for sure. Thanks for sharing. Greetings!!!!😊
Ohhh @carolystahl, thanks for the visit and nice comment. Yes, traditional recipes are very important to preserve and spread, especially with the accelerated process that we live in due to the loss of cultures, and yes, sharing with family is so beautiful and gratifying.
I know that due to the climate of Canada it will be difficult for you to get young corn, but if you ever have the opportunity, make it yellow corn, it will give you a good flavor, with white they are not the same, what is more, they are unpleasant.
I said in a previous comment that due to the Venezuelan migration process, our products are available in many countries around the world; and there is an instant dough for cachapas, which is manufactured by a Venezuelan food company, called "Polar", which markets this product, it is possible that one day, in your country, you will be able to get it. It won't have the same flavor, but it will give you a rough idea of this recipe.
Greetings, have a good week.
I am going to use fresh corn and P.A.N. which is available. I haven't seen Polar.
Have a great week!
Hi @carolynstahl !
Fresh corn is enough, if it is yellow and young corn. Not white corn
The P.A.N. flour you mention is the brand that POLAR uses for its products. The factory is POLAR, the product line for arepas and cachapas is P.AN.
This is the specific mix for cachapas, manufactured by POLAR, which corresponds to the P.A.N. line.
You notice the word CACHAPA at the top; but there is nothing better than yellow baby corn for this recipe.