World Cuisines

Arepas

Venezuela

The daily bread of a nation: arepas — grilled or fried corn cakes split and stuffed with everything (reina pepiada: chicken-avocado; pelúa: beef and cheese; domino: black beans and cheese; perico eggs) — Venezuela's soul in a pocket.

What it is

The daily bread of a nation: arepas — grilled or fried corn cakes split and stuffed with everything (reina pepiada: chicken-avocado; pelúa: beef and cheese; domino: black beans and cheese; perico eggs) — Venezuela's soul in a pocket. Ingredients: pre-cooked white corn flour (masarepa), water, salt; fillings as named; cheese (queso de mano, guayanés). Recipe: 1) Knead the dough; rest. 2) Form thick discs; grill on a budare until they sound hollow when tapped. 3) Or fry for the crisp version. 4) Split; butter; stuff generously. Serve: at areperas at any hour (the 24-hour arepera is a Caracas institution). Flavor: corn-warm, filling-led. History: arepas are pre-Columbian (the Cumanagoto word 'erepa'); Venezuela and Colombia share them and argue the details like family. See also: Pabellón Criollo, Hallacas.

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