Kachamak is easy to boil, as long as you know some of the subtleties. When the water, in which you will boil it, boils - add fat and salt. Pour them slowly and gradually and stir with a wire whisk to avoid the formation of lumps.
Then continue with a wooden flat stirrer, without stopping, while scraping the bottom so that it does not stick. Cornmeal doubles in size when boiled and until the kachamak is boiled, a little more water is likely to be added.
The kachamak has a wonderful texture and when it is slightly thin like porridge, as well as thick, it is suitable to be cut into pieces. The more water you boil it with, the more it will absorb and swell, but if you want to get a thick mixture, which when spread in a pan and has cooled and be cut like a cake, you need to put more cornmeal and less water and in that case stir much more and faster during boiling.
Suitable additions to kachamak are dairy products such as white cheese, boiled eggs and cottage cheese, as well as various vegetables and aromatic spices. A good combination is with red onions and bacon or mushrooms.
The kachamak has a neutral taste, which allows great freedom for culinary fun experiments.
Enjoy making it!
