The arepa is a classic snack from Venezuela. It is pretty much the easiest and cheapest dish you can think of. More than a few minutes and a packet of harina P.A.N. (cornmeal) are all you need to make these beautiful corn rolls.
But honestly… few things taste as good as these are authentic Venezuelan arepas!
Traditionally, they are eaten throughout South America and they have also been established for a long time in the Antilles. In stalls on the street you buy them filled with the tastiest things. Stewed meat, cheese … but also with a sweet filling such as jam or butter and icing sugar they are delicious!
The use of cornmeal only has another advantage: The arepas are also suitable for people who do not want to eat gluten. If we can give you a tip … try the classis ‘reina pepiada‘ filling or look to the fillings for pastchi for ideas to fill the arepa’s.
- 2 cups of cornmeal * (harina P.A.N, white)
- 2 1/2 cups of water
- 1 teaspoon of salt
Preparation of arepa:
Mix the water with the salt. Then add the cornmeal and knead the whole into a dough.
Let the dough rest for 3 minutes and divide into 10-12 portions.
Make a ball from each portion and press it flat into discs of about 14cm diameter.
Bake the slices in a dry pan until both sides are colored. You can cut the arepa after baking and fill it with what you like.
* We use corn meal from the brand harina P.A.N, because it is pre-cooked. You can not make dough from other (Italian) brands of cornmeal! Please remember this important step, or you won’t be able to get the results you need 🙂
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