Arepas - Cornmeal Cakes

Arepas

By Vanessa Sánchez

Arepas are cornmeal cakes that originated hundreds of years ago in a region that now makes up Colombia, Venezuela, and Panama. Traditionally, they were cooked on a pan called a “budare”. But they can also be grilled, baked, or fried. There are many kinds of Colombian arepas, but they tend to be thin, and stuffed with cheese. This version is a basic salty arepa with cheese.

Ingredients:

• 2 cups of pre-cooked corn meal
• 2.5 cups of water
• 1 teaspoon of salt
• 1 tablespoon of butter
• 12 oz of fresh cheese (optional)

Method:

1. Mix pre-cooked corn meal and salt together in a medium bowl and grate the cheese.
2. Gradually stir the water in the bowl over the cornmeal and mix with your fingers until the mixture forms a soft, moist, malleable dough.
3. Divide the dough into 10 equal portions. Form small balls and flatten them with your hands into a thin disc about 2 in. in diameter.  Slice the discs open lengthwise, to create a pocket, and add the amount of grated cheese of your choice. Close the disc.
4. Cook in a griddle or frying pan over medium heat for 5 minutes on each side or until golden brown.
5. Serve with chocolate, coffee, or even shredded meat!

Servings: 10

Total time: 30 minutes