Preparation of Venezuelan cachaps.

Happy day friends.

In the process of preparation, preparation and tasting of one of the typical dishes of Venezuela, is in traditional art and since colonial times the emblematic cachapa, food prepared with tender corn, which is one of the most delicious meals And every Venezuelan loves it. In each Venezuelan family by tradition, this dish is prepared and today I show you its process step by step ..

The first thing we do is remove the layers of leaves that the corn has and we put it in a container.

To that maize already clean of leaves, with a sharp knife we are removing all the grains, that few know how to do, there are people who put the knife very deep and the corn comes out with the internal part of the stem or tussa, there are others that put over and left all the corn in the base or tusa.

After we have all the corn already free of the stem or tusa, the next step is to grind it in a hand or electric mill, in my case we did it manually. My son got tired a lot, since he had to grind.

When we have the ready mass, we add salt, sugar and liquid milk or the milk that the corn leaves in its grinding.
With this mass we can prepare the cachapas or the bollitos, for which we have the mass in leaves of the maize ism and we boil until cooking them.

The preparation of the cachapas is a long and a little tired process, but it is well worth the effort to enjoy the rich flavor of the tender corn.