Speciality Dish - Venezuela

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Arepas are fried or baked corn pancakes, either plain or with a filling and most Venezuelans eat them as part of their daily diet in place of bread. They are one of the national dishes of Venezuela and there are many food stands or small restaurants called Areperas, which specialise in the making of these small delights.

Arepas have been an important staple in the diets of the poor Venezuelan’s diet for centuries but today, they are eaten by rich and poor alike . Originally, they were made from dried corn kernels which were soaked in water and lime to remove the skins, then cooked, drained, dried and ground into flour but thanks to modern technology, it is now possible to buy the masa harina (flour) ready to use, cutting out that lengthy soaking/drying process, which means they can be prepared in just a few minutes.

Arepas can be eaten for breakfast, at any time of the day as a snack, as an appetiser or starter especially when accompanied with a sauce or as an accompaniment to a main course much like bread rolls. They can be eaten plain,  cooked with a filling of meat, poultry or cheese, simply split open and buttered or filled like a sandwich. They can be poached, grilled, baked, griddled or (most often)  fried,  making them not only of the most traditional but also one of the most versatile foods in Venezuela.

Incidentally, the Venezuelans aren't the only people to favour Arepas - the Columbians have their own version. The basic ingredients are the same but they are generally thinner, more like a pancake.

Below is a recipe for basic plain Arepas and a couple with extras, but why not experiment with the fillings to create you own “house” Arepas.

Happy Cooking!

Cheese Arepas     Veg  HT  HD  Venezuelan  20mins

Basic Arepas    Veg  HT  ACC  Venezuelan  35mins

Meat Arepas    HT   HD   Venezuelan   45mins

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