Arepa
Arepas are round corn cakes from Colombia and Venezuela, with a crisp golden crust and a soft inside. They are split and stuffed with cheese, shredded meat, beans or avocado, or served alongside a meal. Made from precooked cornmeal, they are easy to prepare at home.
Arepitas Food Macro: Steven Depolo from Grand Rapids, MI, USA, CC BY 2.0 (Wikimedia Commons)
Where it comes from
Arepas have been made by Indigenous peoples of the northern Andes and Caribbean coast for centuries. They are eaten across Colombia and Venezuela for breakfast, lunch and dinner, with each place having its own fillings and shapes.
Explore the cuisine of Venezuela, Colombia.
Make Arepa at home
Ingredients
- 2 cups precooked white cornmeal (masarepa)
- 2 1/2 cups warm water
- 1 teaspoon salt
- 1 tablespoon oil or melted butter
- 1 cup shredded cheese (mozzarella or queso blanco)
- Butter for serving
- Filling of choice: shredded chicken, black beans or avocado
How it's made
- Stir the salt into the warm water, then gradually add the cornmeal, mixing until no lumps remain.
- Add the oil, knead briefly, and let the dough rest 5 minutes.
- Divide into 8 balls and flatten into 1/2-inch thick rounds, smoothing the edges.
- Cook on a lightly oiled griddle over medium heat for 5 to 6 minutes per side until golden and crusty.
- Bake at 350 F for 10 minutes if needed to cook through; the arepa should sound hollow when tapped.
- Split, butter, and fill with cheese or the filling of your choice.
Variations
- Arepa de queso: cheese mixed into the dough.
- Reina pepiada: filled with chicken and avocado salad.
- Arepa de huevo: fried with an egg inside.
Cook’s tip: Wet your hands while shaping so the dough does not crack, and use the precooked cornmeal labeled for arepas.
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Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Arepitas Food Macro: Steven Depolo from Grand Rapids, MI, USA, CC BY 2.0 (Wikimedia Commons)