Search results
Results from the WOW.Com Content Network
Cachapa is a traditional dish made from maize flour from Venezuela. Like arepas , they are popular at roadside stands. They can be made like pancakes of fresh corn dough, [ 1 ] or wrapped in dry corn leaves and boiled ( cachapa de hoja ).
It is incorrectly thought that it derives its name from the word cuchí, short for cochino or pig and frito, which describes something that is fried. The etymology of the word comes from the participle of verbs cocer-to cook or boil- (latín coctum > cocho, from which derives the element cochi-) y freír-to fry-(-frito). [2]
Mazamorra as served in Antioquia. Initially, mazamorra was the stew which fed galeotes (the rowers, almost always forced, in the ships called galeras) and sailors.The dish consisted of any available vegetables, most often peppers, lentils, and chickpeas, cooked together.
Venezuela has its own recipe for arepas, but, unlike Colombian arepas, the dough is cooked first, and then sliced in half and stuffed somewhat like a hamburger. United States Pupusas made in the United States are typically made with Maseca commercial corn flour- masa mix, [ citation needed ] instead of fresh masa .
Fritos is an American brand of corn chips that was created in 1932 by Charles Elmer Doolin and has been produced since 1961 by the Frito-Lay division of PepsiCo.Fritos are made by deep-frying extruded whole cornmeal, unlike the similar tortilla chips, which are made from cornmeal and use the nixtamalization process (known as masa).
Cachapas de Maiz Paisa aka Paisa’s Sweet Corn Pancakes got recalled Thursday after a mistake that created a serious problem for some consumers.
Simply Recipes. The one trick for better-tasting salads, according to experts. Food. Eating Well. 6 ‘bad’ foods you should be eating for better heart health, according to dietitians.
Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.