INGREDIENTS

INSTRUCTIONS

Arepas are simple corn cakes first made by the Indians of Colombia and
Venezuela. They were an important part of their diet, like corn tortillas
were to the Aztecs.
Over the centuries, the poor people of Colombia and Venezuela continued to
use them as inexpensive, easy-to-prepare source of nourishment. Today,
these humble corn cakes are a comfort food for the rich and poor alike, a
heart-warming tribute to simplicity, tradition, versatility, and good
taste.
Originally, arepas were made from dried corn kernels that were soaked
overnight in water and lime to remove the skins, then cooked, drained and
ground into masa (dough). Thanks to modern technology, a pre-cooked harina
de masa is now available at most Latin American markets. An instant masa
can be made by simply mixing this corn flour (either white or yellow) with
a little salt and enough boiling water to make a stiff dough.
The dough is then shaped into flat round cakes of varying thicknesses,
depending on the intended use, and cooked on a griddle or deep-fried. In
parts of Colombia, arepas are cooked atop a flagstone slab that is first
heated and then brushed with fat. Another Colombian specialty -- arepas de
chocolo -- are made from fresh corn and cooked on top of banana leaves.
Colombian arepas are generally thinner than their Venezuelan counterparts.
The standard Venezuelan arepa looks somewhat like a flat bread roll, crispy
on the outside and doughy on the inside. They can be split open and
buttered, or spread with cream cheese or fresh goat cheese. Made this way,
they are served for breakfast or as an accompaniment for grilled fowl,
fish, meat stews, or sausages.
In Venezuela, the doughy inside is sometimes scooped out, and the shell is
filled with savory mixtures of ground or chopped pork, beef, ham, chicken,
seafood, vegetables, or beans. They are excellent first courses. Venezuelan
mandocas, for example, are cheese arepas shaped into rings and deep-fried.
Another specialty is bollos pelones -- balls of arepa dough stuffed with
seasoned ground meat, either fried or poached in water, then served with
tomato sauce.
A popular snack in Colombia consists of arepas served with fresh cheese and
fried chorizo (sausage). Colombians also make tasty soups using fresh masa
or leftover arepas. Arepitas dulces make great desserts.
The versatile arepa indeed proves that unpretentioius food can be not only
satisfying but also delicious.
Directions:
In a large mixing bowl, combine flour and salt. Add water, stir with a
wooden spoon to make a soft dough. Let stand for 5 minutes, then knead for
3 minutes. Dough is ready to be shaped into standard arepas, or to be mixed
and kneaded with other ingredients such as cheese, chicharrones (pork
rind), etc.
To shape arepas: The standard Venezuelan arepa is 3 inches in diameter, 3/4
inch thick. Columbian arepas are larger and thinner, about 4 inches in
diameter, 1/4 inch thick. To make arepas, oil or wet hands lightly and
shape dough into balls. Place between 2 pieces of wax paper or plastic wrap
and flatten into a circle; shape the edges to form a smooth disc.
To cook arepas: Heat a griddle or cast iron skillet over medium heat;
grease lightly and cook arepas on both sides, turning a couple of times
until a crust is formed. Colombian arepas are ready to be served at this
point, spread with butter. Venezuelan arepas have to be baked in a preheate
350-degree oven for 15 minutes. To check for doneness, tap the arepa
lightly -- if a hollow sound is heard, it's ready. Split open, add butter
and serve hot.
Arepas freeze well if frozen while still warm. Freeze in layers separated
by plastic wrap. Reheat frozen arepas wrapped in aluminum foil in a
preheated 350-degree oven for 10 minutes or until heared through.
Compliments of Garry's Home Cookin' http://members.aol.com/garhow/cooking
Garry Howard, Cambridge, MA garhow@tiac.net
Recipe by: Denver Post - Vista Magazine
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 16,
1998

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