Venezuela
Venezuelan Corn Arepas
Arepas
Thick corn cakes griddled crisp outside and steamy inside. On Margarita Island they are split and served alongside fried fish, with butter and grated white cheese.
- Prep 10 min
- Cook 25 min
- Serves 4 (8 arepas)
- Level Easy
You need
- 2 cups pre-cooked white cornmeal (masarepa, such as P.A.N.)
- 2½ cups warm water
- 1 tsp salt
- 1 tbsp vegetable oil
- Butter and grated white cheese to serve
How to make it
- Make the dough. Mix the water and salt in a bowl and add the masarepa little by little, mixing with your hand, until smooth and soft. Rest 5 minutes.
- Shape. Divide into 8 balls and flatten each into a disk about ½ inch (1.5 cm) thick and 3½ inches (9 cm) wide. Smooth any cracked edges with wet fingers.
- Griddle. Heat a lightly oiled griddle or cast-iron pan over medium heat. Cook the arepas 6–8 minutes per side until a golden crust forms.
- Finish. For a fluffier center, bake them 10 minutes at 350 °F (175 °C). They are ready when they sound hollow when tapped. Split and serve with butter and cheese.
Photo: Periodismodepaz · CC BY-SA 4.0