Arepas de Venezuela
The arepa is a corn-based dish from the northern Andes in South America, now spread to other areas in modern Latin American countries. Colombian and Venezuelan migration to the U.S.A. and elsewhere has made arepas available almost worldwide. It is basically a flat (the flatness varies) cake of cornmeal which is then grilled, baked or fried. It is often split in half and filled with cheese, deli meats, and a great variety of fillings, in which case it is know as arepa rellena. This more elaborate version may be eaten closed like a sandwich, or dressed with toppings and eaten open-faced. This (arepa rellena) is the most frequent form it adopts in Venezuela, whereas in Colombia it is still eaten unadorned (or just with butter or cheese spread on top, occasionally as a filling), mainly as the regional form of bread. On the Caribbean coast of South America, the cornmeal cake is often deep-fried and, in one variation, where a raw egg is added midway through the frying process, it becomes the arepa’e huevo. This latter variation was most likely devised by the African slaves near Cartagena de Indias.
Making Arepas
There are two ways to make the dough: the original, highly laborious method requires the maize grains to be soaked, peeled and ground (this is done by pounding the grains in a larger mortar) to make the flour; the second, easier, and most popular method today is to buy pre-cooked corn flour, specially prepared for making arepa. The most popular brand name of corn flour in Venezuela is Harina Pan, and in Colombia is Areparina; made from white corn, it was the first precooked maize flour on the market.[citation needed] The flour is mixed with water and salt (some people add eggs and/or milk). After being molded by hand, or in a special template, into a patty, the dough is fried, grilled or baked. This production of maize is unusual for not using the nixtamalization or alkali cooking process to remove the pericarp. Arepa flour is lower in nutritive value than nixtamal with protein value reduced by 50% though protein digestion may be higher.
Where to get arepas in US
Purchasing arepas can be difficult unless you live in or near a Venezuelan or Colombian community, mainly in New York City and Miami. Some street fairs also carry arepas. You can also purchase online. One particular company that sells online is www.arepasonline.com and the best sourse for arepas mix and other latin american ingredients is www.BODEGUITA.com
Arepas Paisas can also be ordered in Florida by calling 321-728-2822 Arepanaso. Specializing in 100% white and yellow corn arepas, made the traditional way.
Recipe: AREPAS RELLENAS CON GUISO DE CARNE
Stuffed Arepas From Venezuela
1 Recipe basic arepa dough
2 tb Oil
1/2 lb Ground beef
1/2 lb Ground pork
1 md Onion — chopped
1 Clove garlic — minced
1 sm Green chile — chopped
2 lg Tomatoes — peel, seed, chop
1/2 ts Achiote powder
1/2 ts Ground cumin
1/4 ts Thyme leaves
1/4 ts Black pepper
1 t Salt
8 Pimento-stuffed olives
-sliced
1 tb Capers
Heat oil in a heavy skillet over medium heat, add
meat, onions, garlic, green chile, tomato, achiote,
cumin, thyme, black pepper and salt, and cook,
stirring occasionally, for 20 minutes, or until
tomatoes have formed a thick sauce. Stir in olives and
capers.
Prepare a recipe of basic arepas, shape into 3-inch
discs (3/4-inch thick), cook. When done, split in
half, fill with meat sauce and serve hot.
Tags: arepas, Venezuelan