Arepas are flatter and the typical round bread Colombia made from cornstarch. Complement may be cheese, avocado, tomato jam, Tatu, it even can be used as a sandwich. Arepas are corn cakes ‘, ‘ arepas made of yellow or white corn, each area presents a different – from the fries crispy, sweet, creamy and cheesy.
Arepa can be found on almost every corner in Bogotá. But, to get the authentic taste, you can find it at Narcobollo or Gaira Café, owned by the famous singer Colombia Carlos Vives. For a taste of the ham and cheese arepa, Arepa you can get to Puerto de la Primera.
- 2 1/2 cups lukewarm water
- 1 teaspoon salt
- 2 cups pre-cooked white corn meal (such as P.A.N.®)
- 1/4 cup vegetable oil, or as needed
Stir water and salt together in a bowl. Gradually stir cornmeal into the water with your fingers until mixture forms a soft, moist, malleable dough.
Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.
Because it is made from corn, the arepa is safe for consumption those who cannot consume gluten. The arepa is also high because it does not use the starch content of whiting in the process of soaking the corn. This was influential in shaping the arepa texture to be more soft and elastic. If can’t eat bread bergluten, eat the arepa gives nearly the same sensation.
That’s a glimpse of bread arepa Venezuela, PAL Sase. Tertarikkah you to give it a try?