Arepas
Venezuela and Colombia share the arepa. The Venezuelan version uses pre-cooked masarepa flour, creating a specific texture.
Venezuela's daily bread — thick corn cakes griddled until crispy outside and soft within, split and filled with cheese, meat or avocado. Eaten at every meal.
Ingredients
Method
Mix masarepa with warm water, salt and butter to form a soft dough. Rest 5 minutes.
Shape into thick rounds about 1cm thick.
Cook on a dry griddle 6-7 minutes each side until golden and hollow-sounding when tapped.
Split and fill.
The arepa is done when it sounds hollow when tapped — this means the interior has steamed properly.
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