Venezuelan Cachapa

Dear community, before hand I apologize for my bad writing, I am new by this technological means, I am a humble expert in the topics on agriculture, a topic that nowadays is more uphill in my beautiful country Venezuela and even more in My beloved town Los Arroyos.

For several years I have been developing this activity in a field of my brother Ramon Cabrera, this land is 15 minutes from where I live, previously the aforementioned road was very busy, today spend up to 2 hours without passing a vehicle to return to house or go to the same land.

Turning to the main theme of this post is the Venezuelan cachapa, which is made with the grain of tender corn, its origin is attributed to the central Venezuelan region, the Indians who inhabited the Mirandinas cultivated corn, cereal that was worshiped and considered of divine origin, so appreciated, that their cult was later associated with the Christian religion, accustomed to plant corn grains on the day San Isidro Labrador to pay tribute to farmers, a custom that is still preserved in some Venezuelan farmers.

For their preparation first the chick peas are shelled and they are ground very fine and then they proceed to make a very thin cake then they can pour milk, sugar and salt, other people throw paper and grated cheese and then mix until a homogeneous mixture.

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Growing corn plant

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Cob and / or Jojoto

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Grinding corn grain

The invitations to make agriculture part of your life; the satisfaction is very pleasant, to eat the same thing that you sow with your own hands is a unique experience.