Zutaten für Kachamak
- Cornmeal
- 3 cups water
- Sea Salt
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon chili powder (or to taste)
- 2 tablespoons butter
- 1/2 cup crumbled feta cheese
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Zubereitung von Kachamak
- In a medium saucepan, whisk together the cornmeal and cold water until smooth. Let it sit for 2 minutes to allow the cornmeal to fully hydrate.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly with a whisk to prevent lumps.
- Once boiling, reduce heat to low and continue stirring continuously for 5 minutes. The mixture will begin to thicken.
- Stir in the salt, butter, paprika, and chili powder. Cook for another 5 minutes, stirring frequently, until the Kachamak reaches your desired consistency. It should be creamy but not watery.
- Remove the saucepan from the heat and let it rest for 1 minute to allow it to fully thicken slightly.
- Serve the Kachamak hot in bowls. Crumble the feta cheese generously over the top and enjoy immediately.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
5g
Fat
51g
Carbs
8g
