Arepa refers to the dish prepared using ground corn dough or precooked corn flour common in Colombia as well as Venezuela. It resembles the Mesoamerican tortilla and more so the Salvadoran pupusa. Arepas are also popular in the Canary Islands and Panama.
Arepas are a characteristically flat rounded, unraised patty made using cornmeal that can be grilled, fried or baked. The features of the arepa tend to vary with the regions. The variations can include in flavor, thickness, size and color including the type of food it can be stuffed with. Arepa is a native variety of bread prepared of ground corn, salt and water that is fried into a bread resembling pancake. It can be topped or filled with fish, eggs, meat, tomatoes, cheese, shrimp or salad.
History of Arepa
The harbingers of the Arepa recipes happened to be a chief of the Timoto-cuicas, the Amerindian group that resided along the northern Andes of Venezuela. Amerindian tribes in the region, who consumed arepas of a different variety known as casabe prepared out of cassava or yucca included Arawaks and the Caribs. Post colonization by the Spanish, the food that evolved as the arepa was spread among the remaining part of the region, called then as La Gran Colombia.
The Colombians as well as Venezuelans regard the Arepa recipes as their customary national food. The arepa has come a long way with traditions from both countries, including local recipes which are delicious and varied.
Ingredients Used and Popular Methods of Preparation of Arepa
In Arepa recipes, dough can be prepared in two ways. The conventional, labor- demanding way calls for the maize grains to be soaked, thereafter peeled and then ground using a large mortar called as a pilón. The pounding eliminates the pericarp and the seed germ, because solely the cotyledons attached with the maize seed are needed for making the dough. The resulting mixture, called as mortared maize alternately maíz pilado, was commonly sold as dry grain for being boiled and ground as dough.
The most popular way nowadays is to purchase pre-cooked arepa cornmeal. The flour is combined with water and salt and at times oil, eggs, butter and optionally milk. After kneading and forming into patties, the dough can be baked, grilled or fried. This making of corn is rare as it does not use the nixtamalization or alkali cooking process, for removing the pericarp attached to the corn kernels.
Popular Arepa Variations
Venezuelan arepas are considerably thick and broad and can be had with a filling or a topping.
Colombian Arepa recipes are made in typical colonial farm styles and involves tedious processes.
A filled arepa is known as an arepa rellena or as a Venezuelan tostada, even though the latter term is not regularly used today. Arepas are usually had for breakfast or as afternoon snacks.
The Arepuela resembles the traditional arepa. It is prepared using wheat flour and at times anise, when fried, the layers of which stretch and inflatint the arepuela, resembling the miniature tortillas, alternately pancakes.
In Costa Rica, Arepas can be prepared from batter similar to pancakes.
In Mexico - a similar dish which is fried and known as gorditas exists which is varies with the tortilla.
Puerto Rico - In Vieques, Puerto Rico arepas are prepared using lard, flour, butter and baking powder.
In El Salvador - likely flat cake arepa recipes are known as pupusas.
