Try this arepas recipe!
The word “corn” also known as “maize” -maíz in Spanish- was the most important cultivated plant in ancient times in America. It is still very important since it’s the most widely grown grain crop throughout the Americas. In Latin American countries we still used it a lot!
In Mexico for example we use corn to make tortillas and in Venezuela & Colombia they use it to make a very typical and versatil dish called “arepas”.
Arepa [aˈɾepa] is a type of food made of ground corn dough or cooked flour. It is eaten daily in those countries and can be served with accompaniments such as cheese, avocado, or split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation.
Last week we made arepas with Isabel. She talked about Venezuela and showed us some videos. Venezuela is Isa’s first home and she knows how to make different types of arepas.
They were delicious and super easy to make!
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The following is the recipe that she did. The estimated preparation time is around 10 minutes and the cooking time is 10 minutes.
Ingredients:
- 2 Cups of pre-cooked white corn meal. The brand you are looking for is “P.A.N” (You can get it at Foodness at 927 Seymour street)
- 2 1/2 cups lukewarm water.
- 1 teaspoon salt.
- 1/4 cup vegetable oil, or as needed.
Instructions:
- Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
- Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
- Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
- Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.
- Fill the pocket with your favourite things, and enjoy! Example, cheese, avocado, tomato, egg, and meat.
Buen provecho everyone! 🙂
