Rabbit Stew with Coconut

1 medium size rabbit, chopped
1 large onion, chopped fine
2 cloves of garlic, minced
fresh chiles to taste, chopped
1 large tomato, chopped coarsely
oregano, salt and pepper to taste
1 ¾ cup chicken stock
2/3 cup coconut cream
cooking oil

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Paella (pronounced pah-eh-yah) is a rice dish. There are many variations of it with different ingredients.

The name paella is the word for “frying pan” in Catalan (from Latin patella). However, the dish has become so popular in Spain that the word paellera is now usually used for the pan and paella almost exclusively for the dish. In the Catalan and Valencian area, nevertheless, the name paella is commonly used for both the pan and the dish.

Paella is usually garnished with vegetables and meat or seafood. The three main ingredients are rice, saffron, and olive oil.

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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.

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