Ingredients: 500 g large white corn flour, salt, 2 teaspoons oil, 1.5 liters of water.
Technology: In a thicker bowl or pot with boiling water pour corn flour. Then turn the
stirrer upside down and make a hole in the middle of the flour. Add flour and a little oil
on top. Boil at a moderate temperature for about 30 minutes. From time to time, the hole
in the middle of the dough should be kept with the stirrer so that it does not clog. There
should be enough water in the container, which gradually turns into a slurry. If it’s more,
no problem, it can be poured into a plate. It is not good if the water is less. When the
cooking is over, it is necessary to mix the contents well and quickly in the vessel, to
obtain a homogeneous mixture. Real white corn flour is used for this dish. The kachamak
made in this way is best with yoghurt, but it also goes well with cream, cheese and
prosciutto. It can also be served with fried bacon, fried pork meat, fried pepper, as well as
with meat dishes.