Arepas
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The Tale of Arepas
Arepas descend from pre-Columbian indigenous cultures of present-day Venezuela and Colombia, where corn was cultivated long before European contact. The word likely derives from 'erepa,' used by the Cumanagoto people, and the cornmeal flatbread remains a core symbol of Venezuelan identity.
Ingredients
Scale:· 6 servings
- 2 cups pre-cooked white cornmeal (masarepa)
- 2.5 cups warm water
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 tbsp butter, softened
- 1 cup shredded cheese
- fillings of choice (shredded chicken, black beans, avocado)
Instructions
- 1In a large bowl, combine the warm water and salt, then gradually add the cornmeal, mixing with your hands until a smooth, soft dough forms that doesn't stick to your hands, adding more water or flour to adjust.
- 2Let the dough rest for a few minutes.
- 3Divide the dough into equal portions and shape each into a smooth ball, then flatten into discs about 1.5cm thick.
- 4Heat a griddle or heavy skillet over medium heat with a little oil.
- 5Cook the arepas until a golden crust forms on the bottom, about 5-7 minutes, then flip and cook the other side similarly.
- 6For a fuller cook, transfer the arepas to a preheated oven at 180C (350F) for 10-15 minutes until they sound hollow when tapped.
- 7Split open and fill with butter, cheese or your choice of savory fillings.
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