Cachapa is a Venezuelan pancake made of corn, usually blended corn or maize flour, in which a batter is cooked on a hot griddle, packed into corn leaves and boiled, or baked in an 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.
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. When you try once this vegan cachapa is perfect for substituing seasfood recipes.
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 South American countries like Peru and Mexico, including purple, white, black, red 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 cooking ingredient also have dishes similar to Cachapa though called by other names.
You will love this Veganized Cachapa. It’s not only healthy, but 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 cup coconut oil
- Salt to taste
- Salsa or coriander leaves are 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.
Pour the paste into a glass oven 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.