Originating from South America, Arepa is made out of ground maize dough and is notable dish in the cuisines of Columbia and Venezuela.
The Arepa originates from a pre-Columbian area that encapsulates Columbia and Venezuela today. Traditionally, Arepas are cooked in a budare, but it can be fried, grilled or baked. Simple arepas typically just have butter or cheese, but there are variety of fillings that can be used such as meat, beans, eggs, and etc.
Ingredients
2 cups warm water
1 heaped tsp sea salt
2 cups areparina (a.k.a. masarepa - not cornmeal or masa harina)
1 Tbsp avocado, coconut, or vegan butter for cooking (if avoiding oil, just omit and be sure your pan is non-stick)
Instructions
Preheat oven to 350 degrees F (176 C). Set out a baking sheet and line with parchment paper. And to a large mixing bowl, add water and salt. Stir to combine and dissolve salt.
A little at a time, add the areparina and stir with a whisk or your hands (our preferred method). You may work your way all the way up to two cups, although we typically have 1-2 Tbsp leftover. You’re looking for a dough that doesn’t easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes.
Uncover, grab a large handful of dough, and roll into a ball (as the recipe is written, our batch made 6 large arepas, but it could also make 8-10 smaller arepas).
Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc. If it cracks a lot on the sides, your dough may need 1-2 (15-30 ml) more water. A little cracking is OK - just use your hands to close the cracks by gently patting along the edges.
Once the arepas are formed, heat a large cast-iron or non-stick pan over medium-high heat. Once hot, add a little oil and swirl to coat. Then add arepas, giving them a little room in between so they don’t touch. Cook for 2-3 minutes or until deep golden brown (a few blackened spots are OK). You're looking to form a crust. Then flip and cook for 2-3 minutes more or until the underside is also browned.
Transfer to your parchment-lined baking sheet and bake for 15-18 minutes or until slightly puffed up and a little more golden brown in color. Cool for 5-10 minutes.
To enjoy, slice in half and enjoy as is, spread both sides with vegan butter and a little maple syrup, or cut the arepa 3/4 of the way around, leaving a seam on the edge so you can "stuff" it like a pita. Fillings could include everything from black beans to rice to guacamole.
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