Yellow corn is a perfect companion for many meals, thanks to the different ways in which it can be prepared, either ground as flour or in grains, its flavor is still unequaled and exquisite. Some of these dishes are:
It is a very thin cake, made with ground yellow corn combined with other ingredients, it is usually accompanied with "Guayanés" cheese and sometimes meat, fried pork or ham is added. The "cachapa" is ideal to eat at lunch or dinner with a "malta" or with some natural juice. It can be found in typical food restaurants throughout the country, but it is more common on the highways of the interior of the country.
The ingredients needed for the preparation of this are:
We begin the preparation of the mixture, cooking the corn in grain, in case this comes directly from the cob, in case of being canned corn it should only be drained and washed well. After this is ready, we will proceed to place the corn in grains, the milk, the precooked corn flour, the sugar, and a pinch of salt in the blender until obtaining a homogeneous mixture but with some lumps of corn. Then we will add the eggs and the butter and we will mix it again. This way we will obtain a thick and thick mixture, in case it is too liquid, wheat flour will be added until it thickens.
We will let this mixture rest for about 30 minutes in the refrigerator and then it will be ready to cook. It is recommended to cook it on a griddle or in a frying pan over low heat, in this we will extend the dough until it has a thickness of 1 cm to 1.5 cm. We will know it is ready when it is golden brown on both sides, at that moment we will remove it from the fire and place the cheese inside, to finally eat it and enjoy it.
Now let's talk about another very Venezuelan recipe that is prepared with yellow corn.
It is a dough made of corn seasoned with other ingredients, which is wrapped and cooked in "Jojoto" leaves. It is usually eaten as an accompaniment to other foods, either with meat, chicken, salads, with cheese, or alone.
The ingredients for the preparation of this one is:
To begin the preparation, we must prepare the "onotado" oil, we must place in a pot vegetable oil next to "onoto" seeds, this must be cooked to low fire until the oil takes a strong yellow color, this must be left to cool for later to be strained and to take out the "onoto" seeds.
Now we must chop into small pieces the rest of the ingredients such as the pork rinds, sweet bell pepper, paprika, chives, cilantro, onion, and garlic. To these, we will add the chicken or meat broth, the "onotado" oil, the salt, the pepper, and the precooked flour until we form a dough similar to that of the arepas. Wrap this dough in the "jojoto" leaves or aluminum foil and put them to cook in abundant hot water, we will know that they will be ready when they float in the water. When you take them out of the leaves, they will be ready to taste or to accompany with other dishes and "Guasacaca".
In Venezuela we have many more recipes with this flour, let us know if you would like to know about others.