Buzz
Originating from South America, particularly Colombia and Venezuela, Arepa is a traditional cornbread staple in the daily diets of locals. Made from cornmeal, Arepa is either grilled over an open flame (in Colombia) or lightly fried and oven-baked (in Venezuela). While it can be enjoyed plain, it is often stuffed with delicious fillings. Follow the guide below to make Arepa with three different fillings:
Ingredients
- 2 cups/235 g fine cornmeal
- 2 cups/250 ml water
- A pinch of salt
- Oil
Steps
Making Arepa
Mix the ingredients. Pour cornmeal and a pinch of salt into a large bowl. Use your fingertips or a whisk to blend the ingredients thoroughly. Prepare warm water and gradually add it to the mixture.
- Opt for pre-processed fine cornmeal like Harina P.A.N, the traditional type used in Venezuela. Harina typically comes in yellow or white, is gluten-free, and contains no preservatives.
- If fine cornmeal is unavailable, substitute it with finely ground coarse cornmeal, ensuring it has been pre-processed.
Knead the dough. Use your hands to knead the dough with water until it forms a soft, pliable mixture. Knead until no lumps remain, and the dough can be rolled into a ball without breaking.
- If the dough is too wet, add a few tablespoons of cornmeal and continue kneading.
- If the dough crumbles easily, add 1-2 tablespoons of warm water. Keep adding water until the dough reaches the desired consistency.
Shape the Arepa. Take a handful of dough, roll it into a ball, and flatten it with your palm to form a round disc. The disc should be about 1.3 cm thick and 7.5-10 cm in diameter, depending on your preferred size. Place the shaped dough on a baking tray and repeat with the remaining dough.
- If you want to save the dough for later, cover the tray with plastic wrap and refrigerate for 3-4 days.
- Uncooked Arepa dough can also be frozen. Wrap each piece in plastic wrap and store it in an airtight container. The dough can last for several months.
Use a traditional grill, which keeps the Arepa about 2.5 cm above the flame, to cook in the Colombian style.
To bake the Arepa in the Venezuelan style, preheat the oven to 250°C. Preheat the oven once the dough is prepared and before frying the Arepa. Ensure the oven is sufficiently hot before placing the Arepa inside.
Fry the Arepa. Add a spoonful of oil to a cast-iron skillet or large frying pan and heat over medium flame. Once the oil is hot, place a few dough discs into the pan and fry until a crispy crust forms, which takes about 3-4 minutes. Flip the Arepa and fry until the crust turns golden brown. Remove the Arepa and place it on a baking tray, then continue frying the remaining dough.
Bake the Arepa. Once all the Arepas are fried and arranged on the baking tray, place the tray in the oven. Bake for approximately 15 minutes. To check if the Arepa is done, remove it and tap the surface. If the interior feels hollow, the Arepa is ready.
Slice the Arepa. Use a sharp knife to cut the Arepa in half vertically. Then, stuff it with your desired filling and enjoy.
Stuffing the Arepa
Prepare breakfast Arepa fillings. In Venezuela, Arepas are often stuffed with ham and cheese for breakfast. You can combine ham with vegetables or smoked ham and pair it with cheeses like Guayanes, Paisa, or Duro.
- If traditional Venezuelan cheeses are unavailable, substitute with Fresco or Mozzarella.
- A less traditional but equally delicious breakfast filling is scrambled eggs with Salsa sauce.
Create snack-style Arepa fillings. Arepas are often enjoyed plain or with a simple cheese filling as a snack. For a more flavorful snack, try these fillings:
- Chicken salad and avocado. Mix diced chicken, mayonnaise, diced onions, chopped celery, salt, and pepper. Spread the mixture on one half of the Arepa, add avocado slices, and top with the other half.
- Black beans and Salsa. Spread black bean paste on one half, drizzle spicy Salsa, and add cheese slices for a creamy touch.
Make Arepa De Pabellón. After Arepa, De Pabellón is Venezuela's most cherished dish. Combining Arepa with De Pabellón creates an exquisite meal. The Arepa De Pabellón includes:
- Shredded beef, black beans, and plantains. This is the most traditional version.
- Add fried eggs and cheese on top of the beef, beans, and plantains for an even more flavorful experience.
Tips
- Fill Arepas with pork and Gouda cheese for a midnight snack. In Venezuela, this filling is called La Rumbera and is enjoyed as a post-party treat.
