Emmerson Naranjo, UAL Catering Chef at UAL Central Saint Martins, King's Cross | Cachapas Recipe

Blend sweet corn, sugar, flour, butter, milk, and eggs for the pancake mix, ensuring to keep blending for the best texture.

Add spring onions to the mix for extra flavor.

Prep yams, red onion, and limes, squeezing lime juice for flavor.

Sweat the onions and mix in black beans, adding spices to enhance the flavor.

Prepare salsa with fresh tomatoes, coriander, and some of the red onion.

Use previously slow-cooked chicken, shredding it to make tender pulled chicken.

Blend peas, mint, salt, pepper, paprika, and lemon juice together for a smooth puree.

Fry the cachapas mix in a pan until cooked.

Fry plantains until they reach a beautiful golden color.

Plate the cachapas, plantains, and other prepared ingredients for serving.

Equipment Needed

Dietary

Allergens