Introduction:

Arepas are round, flat cornmeal cakes that are a staple in Colombian and Venezuelan cuisine. Grilled, baked, or fried, arepas are served with various fillings or toppings, reflecting the culinary diversity of both countries. Both Colombia and Venezuela claim ownership of the dish, with each nation boasting distinct regional variations and preparation methods that make arepas an integral part of their cultural identity.

A Taste of History:

The history of arepas dates back to pre-Columbian times when indigenous tribes in the region cultivated and consumed corn as a fundamental food source. Corn, considered sacred by many ancient civilizations, was processed into various forms, including flat cakes similar to modern arepas. The word “arepa” is said to come from the Cumanagoto language in present-day Venezuela, but it has deep roots in Colombia as well. The modern version of arepas evolved in both countries, where they became popular as versatile and nutritious food options. Over time, arepas gained international recognition and are enjoyed worldwide, often adapted to local flavours and ingredients.

Ingredients:

• 2 cups of pre-cooked cornmeal (harina precocida de maíz)

• 2 cups of warm water (agua tibia)

• 1 teaspoon of salt (sal)

• 1 tablespoon of vegetable oil (aceite vegetal) (optional)

Preparation Guide:

1. Mix the dough: in a large bowl, combine the pre-cooked cornmeal, salt, and warm water. mix until a smooth dough forms. let the dough rest for 5-10 minutes

2. Shape the arepas: divide the dough into equal portions (about the size of a golf ball). flatten each ball into discs about 1/2 inch thick

3. Cook the arepas: choose to grill, bake, or fry the arepas:

   • Grilling: preheat the grill and cook the arepas for 5-7 minutes on each side until they have a nice char and are cooked through

   • Baking: preheat the oven to 200°C (400°F) and bake the arepas for 15-20 minutes, flipping halfway through

   • Frying: heat oil in a frying pan over medium heat and fry the arepas for about 5 minutes on each side until golden brown

4. Serve: let the arepas cool slightly before slicing open and filling them with your choice of ingredients

Special Instructions on the Ingredients:

• Pre-Cooked Cornmeal: Harina P.A.N. is the most popular brand for making authentic arepas. ensure the cornmeal is pre-cooked, as it provides the ideal texture

• Filling Options: common fillings include shredded cheese (queso), shredded beef (carne desmechada), pulled chicken (pollo desmenuzado), avocado (aguacate), and black beans (frijoles negros), but the possibilities are endless

Principal Regional Differences:

• Colombia: Colombian arepas are usually thinner and served more as a side dish. They tend to have simpler fillings or are served plain. Notable Colombian variations include Arepa de Choclo (sweet corn arepa) and Arepa Boyacense, a thicker, sweeter version stuffed with cheese

• Venezuela: In Venezuela, arepas are often thicker and filled with a wider variety of ingredients. Popular fillings include Reina Pepiada (chicken and avocado), Pabellón (shredded beef, black beans, and plantains), and cheese (queso). Venezuelan arepas are commonly served as a main dish