Another traditional way to prepare the corn was chewing it up and then spitting it out. Nowadays you can purchase masarepa flour to make them, which saves you the hassle.
The salt and water are added until the dough just holds together without cracking. The arepas are then cooked, often by grilling. They can also be baked and fried. This all comes down to a matter of personal preference.
The only limit to the possibilities is your imagination. They can be split down the center, buttered, and filled as if you are making a sandwich. They are sometimes served alongside meals with a lot of sauce to help sop up the flavorful liquid. Occasionally you will see them simply served with a dipping sauce. Traditional fillings for arepas include cheese , scrambled eggs, and black beans.
Chorizo makes a great filling, as does the classic combination of cheese and steak. Other classic fillings include cuajada, or fresh cheese, and diablito, a kind of deviled ham spread. These are not the most traditional form of arepas, but they are still a beloved dish. The most traditional recipe is from the area of Cotoca. It is estimated that there are 75 different ways to prepare Columbian arepas.
It is so beloved that the dish is part of the Columbian cultural heritage. It is even viewed as a symbolic representation of national gastronomic unity. In the dish was named the cultural symbol of Columbia. In certain regions, such as the Paisa area, the arepa is served with every meal of the day.
Like in most South American countries, corn is central to our cuisine, and we have great respect for the ingredient, following a long tradition of mythology and reverence, inherited from our native ancestors. During these times of practicing social distancing , I miss my family, and Colombian flavors even more than before. I find a great sense of comfort in cooking and eating things that remind me of my childhood home. With that in mind, I set up to make my own arepas from my apartment in Manhattan, replacing some of the ingredients namely the cheeses in a quest to reclaim dishes and flavors through nostalgic cooking, and making these recipes my own.
Along with the arepas I made hogao, which is the Colombian evolution of the Spanish sofrito. My version in contrast to slow cooked larger batches commonly found in Colombian kitchens is closer to what my dad would make on Sunday mornings to put on scrambled eggs , a quick pan fry of chopped tomatoes, scallions, and garlic, with a hit of salt and pepper, and a super savory secret ingredient.
Nothing sounds more comforting to me than a cheesy arepa slathered with butter and sprinkled with salt, next to a heaping portion of hogao on a plate.
If you think about it, it is not too far from your tried and true grilled cheese with tomato soup. I hope people unfamiliar with these foods will give them a try, and find a new alternative to comforting flavors they know, but Colombian style.
View Recipe. These creative holiday gift ideas are perfect for the food-loving fams in your life. Some of the fillings you might find in a Venezuelan arepa are:. Along the Caribbean coast, Colombian arepas are often deep fried with egg inside. While there are some differences one commonality is that both countries love to use the same corn meal, Harina P. This brand of corn meal is overwhelmingly the 1 choice to make the perfect arepa. You can buy it at Amigofoods or Amazon.
In fact, they can be eaten with almost anything. You can toast them for breakfast and add egg and cheese or butter and jam for something sweet. Want to know more about Colombian dishes? Check out our blog and find a Colombian recipe you can try today.
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