Arepa
The arepa is a maize bread without leavening, round, of between ten to twenty cm. of diameter.
One thinks that the arepa was born more ago than 2.000 years, as a result of the discovery of the maize by the indigenous towns.
It is an important plate in the gastronomy of some countries like Venezuela and Colombia.
The arepa can be eaten single or stuffed and to any hour of the day.
There are different ways to create a arepa, each region has his own style, although in general all takes control of precooked maize flour, that can be white or yellow.
The mass of the arepa can prepare with different types from maize, thus receiving each arepa a different name.
• Arepa of Chócolo or choclo. It is elaborated with tender sweet maize.
• White arepa. It is elaborated of white maize or its precooked, normally stuffed flour of cheese or is put to him superficially (cheese round maize loaf).
• Pounded arepa. It is elaborated with maize that previously has been dealt with ash or lime to undo of the cover of the seed.
• Yellow arepa. It is elaborated with yellow maize flour.
• Egg arepa. It is a arepa with an egg added to the mass and soon it is fried. It is typical of the coast of the Colombian Caribbean. Also it is possible to be taken with meat.
• Paisa arepa. White arepa, a little thinner, than are prepared without salt and filling. It is used to accompany the food.
• Arepa of Mote.
• Sancochada arepa. Boiled round maize loaf.
The Venezuelan Arepa
In Venezuela, the arepa is the symbol of the agricultural life.
The arepa done with wheat flour are typical of Venezuela, concretely in the states of Mérida, Táchira, Trujillo and Venezuelan the $andes in general.
The ingredients for this type of arepa are:
Flour of wheat, eggs, butter, a little milk, you leave and sugar.
The sugar by papelón or panela of cane can be replaced.
This type of arepa puts in the furnace to cook it.
Venezuela has other types of arepas, like the Andean arepa, the arepa of yucca, the arepa of the Coco and the arepa of chicharrón.
The most popular arepa of Venezuela the flame Queen Pepeada and takes a mixture of chicken, avocado and mayonnaise.
The Colombian Arepa
In Colombia the arepa is one of the most emblematic and old foods of the country.
One has become a culinario symbol of Colombia.
The arepa in Colombia usually eats cheese stuffed, although many variants exist depending on the region. In Santander the arepa is eaten with chicharrona, in Boyacá and Cundinamarca is done roasted, in Antioch is called fried maize cake to them of Medellín, in San Juan de Arama (Goal) the arepas are taken from rice and in Barranquilla the egg round maize loaves.
Arepa Recipe
Ingredients:
• 2 white maize flour cups precooked
• 1 teaspoon of salt
• Water
• Oil
Preparation:
A cup is spilled in a container and water average and adds the salt to him with a chorrito of oil.
It is added the flour little by little, giving him returned so that they do not leave grumos to him.
It is kneaded with the hands and it is added a little flour and water until a compact mass is obtained, that does not stick us at the hands.
Medium balls form and they are squashed until giving them to round form and something heavy.
The frying pan is warmed up or irons and it is smeared with grease with a little oil.
They are placed the round maize loaves and they cook by both sides, until they are taken off of the plate in case single.
The furnace to 175ºC is warmed up and the convex round maize loaves put until they are gilded and.
Stuffed can be served as cheese, with mantequilla, stuffed of meat, chicken, egg, etc.
The arepa can be fried, be roasted or be boiled.
ura, round, of between ten to twenty cm. of diameter.
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