Cachapa is a Venezuelan pancake made of corn, usually blended corn or maize flour, in which a batter is cooked on a hot grill as a pancake or boiled in water wrapped in corn leaves or baked in an oven. This vegan cachapa version is delightful to prepare, nutritional and, healthy.
It feels like biting into a soft piece of cake, almost like a fluffy pancake that is sweet and savory at the same time. This dish works well as a main course, served with a side of tapioca with kombu algae, which gives a smooth, almost buttery taste of the sea.
The humble corn is the main hero of this dish. Civilizations like the Maya, Olmec, Aztecs, 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 South American 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 that used corn as their staple cooking ingredient also have dishes similar to Cachapa, though called by different names.
You will love this Veganized Cachapa. It’s not only healthy but also tasty and straightforward to prepare. Make it for your kids; they will love it. YOu may have interested in more, Cachapa recipes and 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 that fuel 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 are required by the whole body to function efficiently.
- 6-7 medium-sized cobs of organic corn
- 2 tbsp nutritional yeast flakes
- 1/3 cup coconut oil
- Salt to taste
- Salsa or coriander leaves chopped fine for garnish
Preheat the oven to 200 °C / 390° F.
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, and nutritional yeast into a blender.
Blend all the ingredients until they form a smooth paste.
Your average home cooking tray will do fine. Size of approx 23 x 5 cm or 9 x 1.5 inches round tray or rectangular tray of 20 x 15 cm 4 cm or 8 x 10 inches,
Pour the paste into a glass tray and bake for 30-40 minutes at 200°C / 390° F till a toothpick inserted into it comes out clean.
Once it's done, allow it to cool off at room temperature and add garnish.
Serve with other side dishes, like Tapioca with Kombu.