Starters, Salads, Soups

Cachapa Venezuelan Baked corn tower

Chachapa dish typical in Venezuela many part of South America where corn is a staple food. Easy to prepare and as always delicious. Blend the raw corn, add some coconut oil, salt, coconut cream and bake it. For Non-vegan you can use butter and mozzarella cheese. Just as spectacular with a natural sweet taste of corn.

Cachapa Venezuelan Baked corn tower

Print Recipe
Serves: 4-5 Cooking Time: 45 minutes

Ingredients

  • 4 fresh corn on the cob
  • 8.8 oz./ 250 gms potato sliced and grilled
  • 1/2 cup pulse algae fried (garnish)
  • 1/2 coconut oil for frying dulse algae ( Rhodymenia palmata)
  • 1/2 cup fresh mozzarella cheese (optional)
  • 1 cup canned coconut milk (freshly squeezed from nut is best)

Instructions

1

Remove corn from cob and mix it in a blender with coconut butter, salt and coconut cream or mozzarella cheese. Spread some coconut oil on the pan or tray, pour the puree and bake it for 35 - 40 minutes at 180º c / 356º f.

2

Grill potato on a skillet on both side.

3

Cut Cachapa into square pieces. And now you can arrange the first lay of grilled potato on plate followed by cachaca square another potato and serve it with algae dulse.

4

Neatly pour some pesto it on top of each stack and serve it with the salad you fancy.

Notes

1. Coconut milk from Thailand ( Aroy-d is one of the best brands) 2. You can make a corn pancake with rest of batter as well.

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