CORN

Hello steemians friends, in the CARIACO project, which aims to restore and investigate peasant and native agriculture, with its cosmovision, knowledge, doings, its cosmic relationship, that is, its culture, started activities seven years ago by retaking and reintroducing Cariaco corn , from production to consumption, compiling the following experience in the production of Carpacic corn arepas:

Cariaco corn is soaked overnight, is boiled and in 30 minutes is absolutely soft, ready to grind. With manual rotating lever mill, the corn is ground, a little water is added, salt to taste, it is kneaded, obtaining a mass with all the members of the grain, the arepas are molded and they go to the budare, kitchen plate or of aluminum. Also the corn in grain without previous soaking, it is boiled being soft in approximately one hour and in pot of pressure in only 30 minutes, it is ready to grind. The ground corn can be left in refrigeration, in a closed container for more than a week and in a freezer for an indefinite period. The corn thus conserved diminishes its capacity to form dough, so that it is taken out of the fridge, water is added and the mixture is placed directly on the budare, with a spoon, giving it a circular shape, as if they were cachapas. Freshly ground corn if it forms dough.