“What are these?” “Basically madame, these are corn creppes”
Cachapas stand. Source: Alba Madriz
Every Thursday, Covent Garden displays a Venezuelan delicatesse that Elias Dayub together with his chef partner and both of their families have run as a very successful business for two years; but also as a showcase of Venezuelan food-culture.
It is called cachapa. As Elias describes it, it’s a corn creppe; gluten and wheat free that is freshly made as the mixture can’t be preserved in the fridge or even in the freezer. The pancake is then filled with chicken, shredded beef, black beans, vegetables or cheese and topped up with an avocado or chilly sauce.
My reaction to the discovery of the cachapa stall was no different to any other Venezuelan’s according to Elias. I almost cried because I had found my food.
But Venezuelans looking for a taste of home are not the cachapa’s stall’s only clients. Many tourists and mainly British office workers from around the area “come back every week”.
A member of a gastro-tour visiting the corn themed stand said: “The corn flavour is so nice. It’s fresh, sweet, tasty, very nice”. And the tour guide, Celia Brooks Brown, a TV presenter and food expert had a positive opinion as well.
“Elias’s stall is a total magnet. It’s unique, never seen anything like it in London. In fact, South American food is not something you see much of in this city. And he’s such a lovely guy. He’s so enthusiastic and passionate about his food. It’s just the perfect kind of experience that people want during a day like this.“
Elias also explained why they open the booth every Thursday. “We don’t do this only for business”. He said. “Really it’s passion. It’s bringing Venezuelan food to the centre of London. It’s being present”.
The Venezuelan businessman explained the cachapa-making process over and over again to passers-by. He described the corn pancake as native food that used to be made by filling a container with corn, stomping on it and then putting the mixture on the grill. He also pointed out that his mixture is made with South American corn, as the European one would just “split all over the grill”.
Elias was running the stall with Orquidea, his partner’s wife who is also the Manager of a French pastry shop that they have recently opened in Westfield, Stratford. It’s called like Orquidea in French: ‘L’orchidee’.
Elias said: “We are all Venezuelans. Her brother and my sister work there too. It’s like a family business”. (…). “My life is here. I’m fine, I like it. I do miss Venezuela and I visit a lot”.
Elias left the country together with his family ten years ago. They first lived in United Stated for two years and then they came to Europe as they are from Italian and Lebanese origin. Elias considers that United Kingdom is a good place for Latin Americans to come to. “There are many opportunities for whoever really wants to work”.
The cachapa stall is not all fun and games, even though it is only run once a week, it requires to be stood up from 10 to 6 talking to all different kinds of people.
Elias talked to me in Spanish, to his clients in English and even in Italian to tourists. I asked him: “How many languages do you speak?” He answered: “To sell cachapas, I can speak any language you like”.