[ad_1]
Arepas are a traditional South American dish made with corn instead of wheat, and are popular in many countries. They can be plain or filled with ingredients such as meats, vegetables, eggs, and cheese. The size and texture vary by region, and they are easy to make with pre-processed cornmeal.
An arepa is a traditional South American dish, prepared and used just like bread. Unlike breads, however, arepas are made with corn instead of wheat. They feature prominently in the cuisine of many nations, including Colombia and Venezuela, and are readily available throughout South America at street stalls and restaurants. Outside of South America, arepas are sometimes found in communities with large South American populations, or they can be made at home.
The origins of arepas appear to lie in Venezuela, although Colombia also considers it a national food. Corn has been an important part of Americans’ diet for centuries, with Native Americans first domesticating the large grass and learning how to use it. Arepas are made from a ground corn base that forms into patties. They can be grilled, baked or fried, depending on personal taste. Other areas of South America quickly picked up on the recipe and arepas became, and continue to be, extremely popular.
Plain arepas are very common, but so are an assortment of filled and topped. In Colombia in particular, many cooks top off their arepas with ingredients such as butter or cheese. Arepas rellenas, which are filled with a variety of ingredients, are also very popular. Meats, vegetables, eggs and cheeses can be included in arepas rellenas, which can be eaten at any time of day. In some countries, nightclubs typically feast on them after a long night of dancing.
The size and texture of arepas varies by region. They are usually round, but can take the shape of large puffy loaves or small, flat loaves. As flat breads, they make an excellent base for an assortment of toppings, while harder ones can be sliced open to make arepas relleno. The dish is much easier to make now that the cornmeal is available pre-processed, leading to an explosion of arepas across South America.
To make arepas, a cook combines equal amounts of cornmeal and water, adding salt and a small amount of cooking oil to make a loose dough. Most Latin American specialty stores offer pre-cooked cornmeal for making these and other corn-based foods. Otherwise, the cornmeal will need to be dipped in lime and cooked to remove the hard grain husk. The dough is kneaded and divided into small rounds which can be grilled, baked, fried or deep-fried.
[ad_2]