The cachapa one of the delicious dishes typical of my beautiful and great Venezuela😍❤🌽

You will not want to stop eating them🌽🌽

Corn, that magical and golden grain, adored for its divine origin since pre-Columbian times, has been an important means of sustenance in Latin America; In Venezuela, corn is nobly transformed to become different Creole dishes that always flatter the palate of Venezuelans. Among these dishes we find La Cachapa de budare, famous lady of the culinary of our country to which we dedicate this article.

The origin of the cachapa is attributed to the Venezuelan central region, the Indians who inhabited the Mirandinas cultivated the corn, cereal that was worshiped and considered of divine origin, so appreciated, that their cult was later associated with the Christian religion, becoming accustomed to plant corn grains in the day San Isidro Labrador to pay homage to farmers, a custom that is still preserved in some Venezuelan farmers.

Cachapa is a thin cake of ground corn, with cheese and papelón (or sugar), cooked in budare; It is known throughout Venezuela but is consumed more in the central region. This sweet and wonderful transformation of the corn in the form of a thin and round cake is usually accompanied by a good "cheese e'mano" and smeared with butter. The recipe I provide below only requires a lot of love and to be prepared with very, very tender jojotos.

Everything a delight

Ingredients

-12 very tender jojotos
-Paper or sugar to taste
-¼ tsp of salt
-1/8 Kg. Soft white cheese
-Milk

Preparation

The jojotos are shelled and ground very finely, then mixed with the finely grated cheese, the foil and the salt, until a homogeneous mixture is obtained, to be very thick to add a little milk.

In a budare or hot pan spread lightly with oil, place a little of the mixture (making a thin cake) let it brown and then turn brown on the other side. The cachapas are eaten very hot and they are spread with butter, they can be accompanied or stuffed with hand cheese, to fill cut a hand cheese in half place it in the cachapa and fold it. Enjoy this dish one Sunday morning or any night that wants to evoke the fertile fullness of this land and if you get a good "buttermilk" bathe without fear that your cachapa will become divinely unforgettable ...

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