Arepa is a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela.
It is eaten daily in those countries and can be served with various accompaniments such as cheese (cuajada), avocado, or (especially in Venezuela) split and used to make sandwiches. Various sizes, maize types, and added ingredients are used to vary its preparation.
It is similar in shape to the Mexican gordita and the Salvadoran pupusa. Arepas can also be found in Panama, Puerto Rico, the Dominican Republic, and the Canary Islands. (Wikipedia)
— 2 cup corn flour for arepas.
— 1 tsp salt.
— ½ cup grated white cheese.
— 2 cups cool water (or more if needed).
— 6 tsp butter: 4 at the beginning and 2 at the end.
Arepas Recipe Directions
In a large mixing bowl, whisk together the flour, butter and white cheese. If you add salt or milk to the mixture your arepas will be too dry.
Stir in water to make a firm dough.
Let it rest for 5 minutes.
Divide the dough into 10 pieces and form each piece into a ball.
Flatten the ball: The thickness of the arepas shouldn’t exceed 2 cm.
Oil a griddle very lightly and warm it over medium-high heat.
About Colombian Cuisine
Colombian cuisine refers to the cooking traditions and practices of Colombia. Along with other cultural expressions of national identity, Colombian cuisine varies among its many distinct regions. Colombians typically eat three meals a day: a light breakfast, a large lunch between 12-2, and a light dinner. Colombian coffee is well known for its high standards in taste compared to others.
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