The Cachapa is a Venezuelan dish made of corn, usually blended corn or maize flour, where the batter is either placed on a hot griddle, boiled in corn leaves, or baked in the oven. This vegan version is simply delightful, super healthy, and easy to prepare. It feels like biting into a soft piece of cake, almost like a fluffy pancake that is sweet and savory at the same time.
Perfect with a side dish of Tapioca with kombu algae, which gives a smooth, almost buttery, palatable taste of the sea, vegan cachapa goodness is perfect for any meal’s main attraction.
Of course, the humble corn is the main hero of this dish. Civilizations like the Maya, Olmec, Aztec, and Inca all have gods and legends that involve corn. Even today, groups like the Maya still value corn and associate the plant with life. One can find corn of all different shapes, sizes, and colors in different countries like Peru and Mexico, including purple, white, and blue. Corn originated in Mexico, and the beginnings of its cultivation nearly 9,000 years ago completely changed the way people eat corn in South America and the rest of the world. The Mexicans and other countries who used corn as their staple must have prepared corn Cachapa in some other form and given it another name.
You will love this Veganiced Cachapa. It’s not only healthy, but it’s also tasty and simple to prepare. Continue reading to find out how to make this simple yet delicious dish. If you’re interested in more, there are other Cachapa recipes and more info on corn. Read on
Most of us take the power of corn for granted, though humble corn has such robust nutritional value. Aside from being a good source of carbohydrates which provide fuel for the body, these grains are like jewels of nutrition, providing essential vitamins and minerals such as Vitamin B, Magnesium, Copper, Iron, Manganese, and Zinc. micronutrients and polyphenols required by the whole body to function efficiently
- 6-7 medium-sized cobs of organic corn
- 2 tbsp nutritional yeast flakes
- 1/3 Coconut oil
- Salt to taste
- Salsa or coriander leaves chopped fine for garnish.
Remove the corn cob covers with a sharp knife. Then remove the kernels by slicing them off the cob.
Place the corn kernels, salt, coconut oil, nutritional yeast into a blender.
Blend all the ingredients until it is a smooth paste.
Pour the corn paste into a glass oven tray and bake for 30-40 minutes at 200°C / 390° F.
Once it's done, allow it to cool off at room temperature and add garnish.
Serve with other side dishes, like Tapioca with Kombu.