Arepa

Arepas are corn tortillas that are eaten mainly in Colombia and Venezuela, but also in Panama traditionally almost all meals. Corn products such as arepas, but also hallacas, hallaquitas and empanadas, are in these countries is an important staple food for a large part of the population.

Preparation

Arepas are traditionally made ​​from husked corn soaked, boiled and shaped ground into a dough and baked on a grid. Today, however, most industrially manufactured specifically for this purpose, pre-cooked corn flour used ( Harina PAN - Venezuela), which can be formed by addition of water and some salt directly into a mass. Intended for the manufacture of the arepas or for the purpose of precooked corn flour is mainly white corn used because it is more tasteless due to lack of carotenes. The dough is kneaded, shaped into spheres, and then compressed to a palm-sized cakes. Then the cakes are baked on a hot stove plate on both sides and often additionally post-baked in the oven or fried in oil. Arepas are always freshly cooked and served hot.

Variants

There are different Arepaformen. For example, baked in the Andes rather large and narrow Arepas, while thick on the coast and small are fried. In the Andes, also mainly Arepas made ​​from wheat flour are produced. Some restaurants and fast food places also offer arepitas, small arepas, as an accompaniment to the various dishes. The arepas are cut in half and filled with different dishes: spiced meat fillings ( carne mechada ), fish, cheese, ham, vegetables (for example, avocados ). On the Caribbean coast of Colombia also Arepas are made with egg as filling ( Arepa'e Huevo ). Arepas are often eaten at home for breakfast. In Areperas (or Areperías ), which specialize in arepas quick-service restaurants, usually all variants with a variety of fillings are offered.