(Eng / Esp] Mini Cachapas

[sirenahippie]

I greet again all the friends of the Plant Power (Vegan) community, already today ending this week, and soon to start a new one that I hope will be of progress and prosperity for all. Today I bring you a very simple recipe, but that lends itself to being combined with many companions, such as the cachapa; a disk of sweet corn dough that is eaten a lot in my country, Venezuela; so today I decided to make some MINI CACHAPAS, that is, I made them small, and once and for all I took the opportunity to use a gift that I received months ago: An electric iron that I think will be very useful, since that it is very difficult to obtain domestic gas here, so a large part of the population must cook their food in electric equipment and/or with firewood, (I have had to do it on several occasions).

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Saludo nuevamente a todos los amigos de la comunidad Plant Power (Vegan), ya hoy finalizando esta semana, y próximos a iniciar una nueva que espero sea de progreso y prosperidad para todos. Hoy les he traído una receta muy simple, sencilla, pero que se presta a ser combinada con muchos acompañantes, como es la cachapa; un disco de masa de maíz joven que se come mucho en mi país, Venezuela; así que hoy decidí hacer unas MINI CACHAPAS, o sea, las hice pequeñas, y de una vez aproveché la oportunidad para utilizar un regalo que me recibí meses atrás: Una plancha eléctrica que creo me será muy útil, ya que aquí es muy complicado el adquirir gas doméstico, por lo cual, gran parte de la población debe cocinar sus alimentos en equipos eléctricos y/o en leña, (a mí me ha tocado en varias oportunidades hacerlo).

My mother always talked to me about how food identifies peoples, and gave me examples of various traditional preparations of the country. She told me cachapa is a food fundamentally of indigenous origin, from the tribes that lived before the Spanish colonization in these lands; and like any cultural element, gastronomy also changes over the centuries, and the cachapa has mutated, since currently some recipes include eggs, milk, oil, even wheat flour! I will make an almost original and obviously vegan recipe, although in the past I presented a different version.

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Mi madre, siempre me hablaba de cómo la comida identifica a los pueblos, y me ponía de ejemplo varias preparaciones tradicionales del país. Ella me decía cachapa es una comida fundamentalmente de origen indígena, de las tribus que vivían antes de la colonización española en estas tierras; y como todo elemento cultural, la gastronomía también va cambiando con el paso de los siglos, y la cachapa fue mutando, ya que actualmente en algunas recetas se incluye huevo, leche, aceite, incluso ¡harina de trigo! Yo haré una receta casi original y obviamente vegana, aunque en tiempos pasados presenté una versión distinta.

THE RECIPE / LA RECETA

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Time, ingredients and equipment

• Preparation time: This recipe is really simple and quick if you already have the ground corn dough. If you do not have the possibility of acquiring freshly ground sweet corn dough (jojoto) in your area, you can buy a dozen ears of young corn, shell it and grind it, either with a food processor, a blender (you must grind it in portions very small so as not to damage the equipment), or in a hand mill. The mixing and preparation time for small cachapas will not exceed 30 minutes.

• Servings: From this amount of ingredients I obtained 7 units (cachapas), 13 cm in diameter on average.

• 500 grams of young corn dough (jojoto), fresh. It is very important that it is yellow corn, with white corn the flavor does not go well.

• 20 grams of or a heaping tablespoon of sugar, (this is the part that is different from the original recipe). The ideal would be to add cane sugar (piloncillo), but my family refuses this combination.

• 3 grams or half a teaspoon of salt.

• 250 ml of water.

• Large bowl for kneading, wooden or metal spoon (it doesn't matter), measuring cups (I used my traditional totuma "dishes"), plates, spatula, and in this case I used an electric griddle, but they can be made in griddles or pans of any kind, even in a wide cauldron.

Tiempo, ingredientes y equipo

• Tiempo de preparación: Esta receta es realmente simple y rápida si se tiene ya la masa de maíz molidas. Si en tu localidad no tienes posibilidad de adquirir la masa de maíz tierno (jojoto) recién molida, puedes comprar una docena de mazorcas de maíz joven, desgranarla y molerla, bien sea con un procesador de alimentos, una licuadora (lo debes moler en porciones muy pequeñas para no dañar el equipo), o en un molino de mano. El tiempo de mezcla y preparación para unas cachapas pequeñas no excederá los 30 minutos.

• Raciones: De esta cantidad de ingredientes obtuve 7 unidades (cachapas), de 13 cm de diámetro en promedio.

• 500 gramos de masa de maíz joven (jojoto), fresca. Es muy importante que sea maíz amarillo, con maíz blanco no queda bien el sabor.

• 20 gramos de o una cucharada rebosante de azúcar, (esta es la parte distinta a la receta original). Lo ideal sería añadir azúcar de caña (papelón), pero mi familia se niega a esta combinación.

• 3 gramos o media cucharadita de sal.

• 250 ml de agua.

• Bol grande para amasar, cuchara de madera o metal (es indiferente), tazas medidoras (yo utilicé mi “vajilla” tradicional de totuma), platos, espátula, y en este caso empleé una plancha eléctrica, pero se pueden hacer en planchas o sartenes de cualquier tipo, incluso en un caldero amplio.

THE PROCEDURE / EL PROCESO

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To speed up the preparation of any recipe, we must have our ingredients measured and the utensils available to work. Where I live, it is an agricultural and livestock area, so it is feasible to get sweet corn, so it is common to sell this dough already ground in street stalls, or in some grocery store. The first thing we will do is pour the sweet corn dough into a large container to be able to mix it comfortably. As you can see, this dough has a very compact consistency, not fluid, which tells me that it was processed from corn that was no longer tender; which is why it will require more liquid to get it to a manageable consistency, so I add about 250 ml of room temperature water.

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Para agilizar la elaboración de cualquier receta, debemos tener nuestros ingredientes medidos y los utensilios disponibles para trabajar. En donde vivo, es una zona agrícola y ganadera, por lo que es factible conseguir maíz tierno, así que es común la venta de esta masa ya molida en puestos de venta callejeros, o en algún establecimiento de víveres. Lo primero que haremos será verter la masa de maíz tierno en un recipiente amplio para poder mezclarla cómodamente. Como pueden ver, esta masa es de una consistencia muy compacta, no fluida, lo que me indica que la procesaron a partir de maíz que estaba dejando de ser tierno; razón por la cual requerirá más líquido para que adquiera una consistencia manejable, así que le agrego aproximadamente 250 ml de agua a temperatura ambiente.

Then I add the salt and sugar, trying to ensure that they are very well distributed in the dough. I check the consistency, which should be not too runny, but not too dry either (everyone has their own criteria in this regard).

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Seguidamente incorporo la sal y el azúcar, procurando que queden muy bien distribuidas en la masa. Verifico la consistencia, que debe ser no muy líquida, pero tampoco muy seca, (cada quien tiene su propio criterio al respecto).

The next step is to preheat the griddle to 300ºF, for about five minutes, and then, once it is hot, form the discs of dough on the cooking surface. As this griddle is non-stick, it was not necessary to oil it, in case it is not, it is necessary to cover the area with a layer of cooking oil.

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El próximo paso es precalentar la plancha a 300 ºF, por unos cinco minutos, para luego, estando ya caliente, formar los discos de masa en la superficie de cocción. Como esta plancha es antiadherente, no fue necesario aceitarla, en caso de que no lo sea, es preciso cubrir el área con una capa de aceite de comer.

I will be very frank, I felt uncomfortable using this griddle, (perhaps lack of practice), so the discs were not round as I do them in a pan or in another special griddle that I have (budare). The minicachapas in this opportunity were left with irregular shapes; however, the flavor was quite good. I cooked each of these little pieces for about 3-4 minutes per side; however, if the cachapa is larger and thicker, it will require more time. You will know that you can turn the piece, when it begins to change the color on the surface, when it dries.

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Seré bien franca, me sentí incómoda utilizando esta plancha, (quizás la falta de práctica), por lo que los discos no me quedaron redondos como los hago en una sartén o en otra plancha especial que tengo (budare). Las minicachapas en esta oportunidad quedaron con formas irregulares; sin embargo, el sabor estaba bastante bueno. Yo cociné cada una de estas pequeñas piezas por aproximadamente 3-4 minutos por lado; sin embargo, si la cachapa es de mayor tamaño y grosor, requerirás más tiempo. Sabrás que puedes voltear la pieza, cuando comience a cambiar el color en la superficie, cuando vaya secándose.

I can say that the experience using the electric iron was so-so, so I will have to use it more often to get familiar with it. The mini cachapas that I prepared had excellent flavor, in fact, I ate these together with my husband later, accompanied by a cup of coffee; but they are very versatile, they can be combined with beans, avocado, salads, with whatever you like or eaten alone, as I did.

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Puedo decir que la experiencia utilizando la plancha eléctrica fue regular, por lo que tendré que usarla con más frecuencia para familiarizarme con ella. Las mini cachapas que preparé tenían excelente sabor, de hecho, estas me las comí junto con mi esposo más tarde, acompañadas de una taza de café; pero son muy versátiles, pueden combinarse con caraotas, frijoles, aguacate, ensaladas, con lo que gustes o comerlas solas, como lo hice yo.

Here I finish my post today, where I brought you a very simple recipe, but delicious and practical. I hope you will be encouraged to continue making vegan recipes, which are delicious, nutritious and compassionate with Mother Earth.

Aquí termino mi post de hoy, en donde les traje una receta muy sencilla, pero deliciosa y práctica. Espero que se animen a seguir haciendo recetas veganas, que son deliciosas, nutritivas y compasivas con la Madre Tierra.

Image sources

• These photos are my own, and were taken with a Xiomi REDMI 8 A phone

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• In case it is required to use the content or images of this post and of my other publications, I would appreciate if you could refer to my authorship (Fabiola Martínez) and cite the corresponding link. Thanks.

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Comments

[poshtoken]

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[umirais]

when I read this recipe @sirenahippie, what I thought was grated coconut, have you ever eaten Cachapas, with a savory grated coconut?

[sirenahippie]

talkari, which is a non-vegan dish, made with lots of vegetables, coconut milk (sometimes grated coconut) and goat meat. or vealHi @umirais, glad to see you in my post. The truth is that I have not eaten them like that, generally in my country grated coconut is not eaten with salty food, but in desserts; except in some specific areas, for example to the North of my country, where migration in the last century, coming from nearby islands, for example from Trinidad and Tobago, where the population in turn had strong Hindu roots, enriched the venezuelan gastronomy with their contributions. In those northern areas, which are coastal, there is a dish called

There is another dish, which they call chalupa, which is also a non-vegan dish, which is basically a replica of the pasticho, replacing the pasta sheets with cachapas, and the filling is mortadella sauce, cheese, ham and bechamel sauce.

Your suggestion is very interesting, since cachapas could create a wonderful dish. I think I'll try to do it. Greetings.

[theresa16]

Hola me encanta las cachapas, son muy saludable me gusta combinarlas con aguacate. Son fáciles de preparar yo las hago en la licuadora y busco las que estén muy tiernas. Saludos

[sirenahippie]

Hola @theresa16 gracias por la visita. Sí, yo tengo un molino manual, de esos tipo Corona, y allí muelo el maíz cuando hago más cantidades. Aquí se consiguen jojotos de todos los tipos, unos más tiernos que otros, sólo que ayer esta masa salió así, algo seca. Con aguacate y caraotas negras quedan muy buenas. Saludos.

[shinecrystalline]

It looks delicious I loved it! This is the first time I saw something like this but they look delish! 😀

[sirenahippie]

Hi @shinecrystalline, thanks for the nice comment. Yes, they are very good and also quite filling, they satisfy the appetite. If you get to make them, I recommend making them with yellow corn, with white corn they don't taste the same. Greetings.

[virgilio07]

Feliz inicio de semana @sirenahippie , tu post me trajo grato recuerdo de mi niñez ya que mis tíos son agricultores y siembran maíz , cuando llegaba la cosecha toda la familia se reunía a preparar cachapas y recuerdo que para nosotros los niños era una emoción muy grande moler el maíz, aunque ya después de adulto esa emoción pasa (jeje). Tu presentación se ve muy deliciosas me dieron ganas de comerme unas .

Que el Dios de lo alto te colme de paz , salud y prosperidad y muchas bendiciones.

[sirenahippie]

Hola @virgilio07 muchas gracias por tu visita, de veras la aprecio. Me encanta saber que recordastes buenos momentos de tu niñez, yo también viví experiencias así, pues parte de mi familia, incluso mi padre, sembraban en el campo, y en Agosto era una fiesta con los jojotos, porque traían sacos a casa, los cuales nos tocaba deshojar, desgranar, moler y luego hacer una gran cantidad de cachapas. Cuando traían muchos jojotos, los obsequiábamos a los vecinos, eran otros tiempos la verdad. Un gran saludo, y mil gracias por tus bendiciones, igualmente para tí. Saludos.

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[sirenahippie]

¡Muchas gracias por el apoyo!

[nickydee]

Yummy...

Keen to try this one. Bookmarked.

And yes. I haven't made it to full veganism yet, but it's the practical, sustainable and ethical way forward 👍 Full agreement.

These must be rather delicious. Corn dough... we don't have anything like that here... I think? Um... we do have Maize Meal but I don't know if this can be substituted.

This must be pretty high protein as well?

[sirenahippie]

Hi @nickydee! thanks for your visit. I don't know where in the world you live, but due to Venezuelan migration, many of our products have gone global. There is an instant dough for cachapas, which could give you an idea of ​​the flavor of this dish, although it will never be the same. If you have the opportunity to buy young corn, buy it that is yellow, not white, because the flavor is not the same. When they are made with natural corn, cachapas are delicious and also have many vitamins, amino acids, proteins and fiber.

Regarding veganism, it is a personal path, which is taken when the person so decides. There are also external factors that make it difficult or prevent us from being 100% vegan, for example, access to vegetables, reduced purchasing power, little supply of vegetables; just as it happens in my country, Venezuela. For this reason, in this community we respect everyone's lifestyle very much, and even when users are not vegan, their vegan recipes are well received here, the important thing is that here, at Plant Power Vegan, they share vegan recipes , even if they have not adopted veganism as a philosophy of life; so when you want to post here, your vegan recipe will be welcome.

Greetings.

[nickydee]

How awesome!

Thank you for the wonderful and elaborate comment :)

I did go vegan for some months and it went well until it didn't. I think your approach is perfect and even by encouraging folks to minimize animal products we fight the good fight on this one.

I have a dream to have a vegan Cafe and meditation center one day...

So I'll carry on trying to learn.

I do have some really good dishes already. Now inspired to share them and I'll do it on plant power 💥👍.

Thank you again.

I also thought to ask you if you, perhaps, wanted to trade translation ... at some point.

My stuff to Spanish and yours to English. But I'm currently still in Flux here so time is still a problem for me.

Hoping to land somewhere simple and easy for a while to focus more on creativity!

[sirenahippie]

Thanks for your nice answer. Certainly veganism offers us great benefits for our health and for our conscience, and obviously for Mother Earth; however, I insist, it is a decision that must be chosen from the depths of each person's being, since everyone knows their own possibilities to be vegan.

Regarding your interest in publishing in Plant Power Vegan, your recipes will be welcome, I only have one observation to make: I reviewed your blog and I do not see a formal presentation of your person in Hive, therefore, I would suggest you do it, including your own photos; What's more, we frequently organize vegan contests and one of the bases of it is to include photos of you cooking; You could, if it is your taste, even make a video while you make your recipe. In this way we will get to know you better and you will be validating yourself before the community.

As for your translation offer, I don't really translate much on a professional or commercial level, I only do it on Hive, but I'll keep you in mind if I need something like that in the future. Thanks and regards.

[nickydee]

Thanks for all of the info again.

You certainly are patient! :)

My intro post was a bit different apparently :) But this often happens with me...

I sometimes do things a bit differently... mostly because I'm being me!

https://peakd.com/introduceyourself/@nickydee/im-airin-my-dirty-laundry

I've chosen to maintain my anonymity online because my art, activism and outspokenness doesn't work with my professional persona sadly. Our society seems to think people can only be "one" thing and even this in only one particular way :) Funny, really!

I also have kids and my perspective is far from mainstream and there's some stuff I want to share (maybe) that is less than sparkly but very necessary to share (I feel)... so to protect them I've chosen to be me, but less obviously.

I am real though :)

I've been giving more thought to just sharing who I am over the last few days coincidentally enough... so it's pretty synchronistic that you ask today! :)

I'll definitely give it more thought...

Yes. I meant to trade translations and not professionally. I can't afford you! Yet! :)

[lisbethseijas]

Saludos @sirenahippie , realmente las cachapas así como las arepas nos identifican el arte culinario venezolano; son bien ricas para un buen desayuno.

[sirenahippie]

Hola @lisbethseijas, saludos, gracias por la visita. Sí, sin duda alguna tanto las arepas como las cachapas tienen el gentilicio venezolano al 100%. A mí me gustan a toda hora, incluso en la cena, siempre que sea una cena temprana.

[nurfay]

Wow, I was very enthusiastic when I read that in your area selling ground corn dough, it would definitely make it very easy to cook various cakes with this dough @sirenahippie

[sirenahippie]

Hello @nurfay, good to see you for my post. Yes, in my town, throughout my province, these sales are very common, because cachapas are part of our daily diet. If you are going to make them, use yellow corn, with white corn the flavor is not the same. Greetings.

[yraimadiaz]

Esas cachapas se ven muy deliciosas amiga, ya te acostumbraras a la plancha espera que la uses más seguido.
🤗👏👏🌹🌺🥰🥰🌸✨😜☺️🤩🤗👏🌹🌼🌺🥰✨🤗👏🌹🌼🌺🌸✨🤩😜☺️🤗👏🌼🌺🌸✨🌹🤩😜☺️

[sirenahippie]

loro caminando en cemento, jajajaja, un gran saludo, feliz semana.Hola @yraimadiaz, muchas gracias por tu alentador comentario, jajajaja. Estas, siendo absolutamente sincera, me quedaron feas feas, pero sí, será practicar con la plancha, porque literalmente estaba como

[carolynstahl]

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!!!!😊

[sirenahippie]

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.

[carolynstahl]

I am going to use fresh corn and P.A.N. which is available. I haven't seen Polar.

Have a great week!

[sirenahippie]

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.

[edwing357]

Hola amiga andaba por las publicaciones veganas y me tope con esta delicia 😁 las cachapas son una ricura recién hechas, no te cuento cómo las acompañaría porque ya no sería vegano 🤣 pero son tan buenas que hasta solas son deliciosas y las tuyas se ven ricas y sencillas de hacer 🤤

P.D me gusta esa plancha electrica, se ve genial, puedo hacer muchas cosas allí 😁

[sirenahippie]

Hola @edwing357, ¡qué chévere recibir tu visita en mi post! Sí, las cachapas son sencillas de elaborar, siempre y cuando el trabajo duro ya esté hecho, que es deshojar, desgranar y moler el maíz. A veces hago todo ese procedimiento, pero ayer sólo quise la vía fácil, así que envié a comprar la masa ya lista. Y bueno, las combinaciones de las cachapas son múltiples, con acompañantes veganos o no veganos. La plancha te diré que es una nota, sólo que ella y yo no nos conocemos aún bien, jajajajaja. Un gran saludo.

[edwing357]

Jajaja 🤣 esa plancha se ríe conmigo, sabe que llevaría pela, si la uso 👨🏻‍🍳 por unos días 😁, volviendo a la cachapa 🤔 la acompañaría con unos vegetales asados uff, creo que me llegó la luz jajaja
Saludos @sirenahippie gracias por tu aporte 👨🏻‍🍳 debo hacerlas a ver qué tal me salen 🙃

[sirenahippie]

La plancha está a la orden @edwing357, y sí, con vegetales asados, caraotas o frijoles, quedan deliciosas. ¡Que bueno que te llegó la luz! Aprovecha para escribir. Un abrazo.

[edwing357]

Lo que no tengo es internet 😱 desde anoche la conexión se puso horrible, bueno la plancha la podemos usar en algún momento 😁🤔👨🏻‍🍳😊 gracias gracias 🙏

[sirenahippie]

Ohhh, lo siento mucho, ojalá puedas restablecer la conexión.

Sí, de seguro en algún momento hacemos algo con esa plancha.

Cuídate mucho.

[hindavi]

This is a nice traditional recipe. I will love to try it. But might use corn flour. we don't get fresh ground corn as you have. It looks delicious with natural golden color. greetings❤️😊

[sirenahippie]

Hello @hindavi, thanks for visiting. Unfortunately, with cornmeal it would not be the same, it would be something else, it would be an arepa. I commented to other users in this post that due to the massive Venezuelan migration, many of our traditional products can be obtained in other countries. There is an instant mixture to make cachapas, which is manufactured by the company Alimentos Polar; this product could give you an idea of ​​the flavor of this recipe; however, nothing replaces the original flavor. In case one day you get fresh young corn, buy the yellow one, because with the white corn it does not taste the same. Thanks for the visit, a big hug.

[hindavi]

Thank you 🙏 for your reply. you are correct. I was thinking about it, there is no replacement for original traditional products. I will try some times when we will be in Oslo. some international shops might have it. thanks for your suggestion I should have made some mess using cornmeal. I always like to try different food from different traditions and cultures, Big hug❤️

[sirenahippie]

When you get a chance to try them, let me know what you think of this recipe. Have a nice day @hindavi.

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[sirenahippie]

Ohhh, thanks for your support @youarealive!

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[belkyscabrera]

Saludos @sirenahippie, las cachapas son deliciosas, me encantan con margarina recién salidas de la sartén, es una lástima que la temporada este por terminar y no pude comer muchas, ja ja.

Tienes en tus utensilios de cocina una verdadera reliquia, si no vi mal, es una taza de peltre, mi mamá usaba mucho los vasos y tazas de peltre, si por alguna casualidad te tropezabas tenías que hacer maromas para que el vaso no cayera al suelo, si eso pasaba te ganabas un regaño con todo incluido, pero esos vasos y tazas de peltre no guardan secreto, apenas se caen se entera la cuadra completa y mi mamá no se de donde salía pero escuchaba el sonido donde estuviese; si por alguna razón pasabas la prueba de que no escuchara, cuando lo veía de lejos ya sabía que se había caído, estos utensilios son un verdadero tesoro y mi mamá los cuida como tal, aún conserva algunos, en ocasiones con mis hermanas bromeamos y nos reímos mucho con mamá, por la forma en que cuida sus "vasos de peltre".

Feliz y bendecida noche!

[sirenahippie]

Jajajajajaja, me hiciste acordar de mi tía con el comentario de la vajilla de peltre que es muy chismosa, porque ella también se ponía así cuando se me caía algún plato o taza. Sí, en esta receta usé peltre, totumas y una cuchara de totumo, porque quise darle el toque tradicional. De peltre tengo varias cosas, que me heredó mi tía. Lamento que no hayas comido más cachapas, habrá que esperar la nueva temporada, y sí, recién hechas son deliciosas, aunque a mí me gustan mucho refritas. Un gran salud y gracias por tu visita @belkyscabrera