Arepa
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The arepa is a Venezuelan and Colombian corn-based dish foodstuff, widely spread to other Latin American countries, but can be available worldwide. It is composed of a flat (the flatness varies) meal cake of maize flour, split in half and filled with cheese, deli meats, and a great variety of fillings. It may be eaten closed like a sandwich, or dressed with toppings and eaten open-faced. Although similar to a sandwich in its presentation, it can also be eaten as a side dish, in lieu of bread.
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[edit] 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 P.A.N., produced by Empresas Polar in Venezuela since 1960; 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.
[edit] Arepa Types
Their preparation depends on two main factors: one is the personal taste or preference of each individual; the second is the region in which they are made. The result is a wide variety of arepa types:
- Typical corn arepa.
- Corn flour arepa (Arepa blanca or Viuda).
- Wheat flour arepa (Preñaditas in Venezuelan slang).
- Sweet arepa (Arepa dulce).
- Cheese arepa (Arepa de queso).
- Coconut arepa (Arepa de coco).
- Andean arepa (Arepa andina).
- Mandioc arepa (Arepa de yuca).
- Reina Pepeada (special arepa filled with avocado, chicken, potatoes, carrots, and mayonnaise).
- Baked arepas (Arepas horneadas).
- Fried arepas (Arepa frita).
- Arepa pelúa (arepa with yellow cheese and pulled beef).
- Arepa catira (arepa with yellow cheese and chicken)
- Arepa de chicharrón (arepa with crisped pork skin).
- Arepa de dominó (white cheese and black beans).
- Arepa de Perico (made with perico, a caribbean type of scrambled eggs).
Other fillings are guacuco (a shellfish), cazón (a kind of small shark), pernil (pork), Huevos de codorniz (Quail eggs), and octopus.
Historical note: the arepa comes originally from a tribe located in northern Venezuela, named the Cumanagotos.[citation needed]
[edit] Colombian arepas
In an argument that doesn't seem to end, both Colombians and Venezuelans claim the arepa as a typical food.
Colombian arepas are similar to Venezuelan arepas. Colombians typcially spread butter or cheese (often called "queso tita" [citation needed]on the top. However, there are known specialty arepas: Arepa de Chocolo being the most famous; made with sweet corn and cheese. In Caribbean region the filling is whisked egg (called arepa 'e huevo), Another with grated cheese is placed inside the cake before it is grilled or fried (arepa e' queso). Alternatively, the extra ingredients can be placed on top of the arepa. Another type of Arepa is the Arepuela; made with a different flour and anis so when fried the layers expand and the arepuela inflates.
In the western part of Colombia, especially around Medellín, a typical breakfast includes one portion of arepa, normally complemented with hot chocolate.
[edit] Foods Similar to Arepas
In Costa Rica, arepas are made from batter, and are similar to pancakes, with slight differences in taste. In Mexico they are fried and called gordita. In El Salvador they are called pupusa.
