Arepa
From Wikipedia, the free encyclopedia
The arepa is a corn-based dish from the northern Andes in South America, now spread to other areas in modern Latin American countries. Colombian and Venezuelan migration to the U.S.A. and elsewhere has made arepas available almost worldwide. It is basically a flat (the flatness varies) cake of cornmeal which is then grilled, baked or fried. It is often split in half and filled with cheese, deli meats, and a great variety of fillings, in which case it is know as arepa rellena. This more elaborate version may be eaten closed like a sandwich, or dressed with toppings and eaten open-faced. This is the most frequent form it adopts in Venezuela, whereas in Colombia it is still eaten unadorned (or just with butter or cheese spread on top, occasionally as a filling), mainly as the regional form of bread. On the Caribbean coast of South America, the cornmeal cake is often deep-fried and, in one variation, where a raw egg is added midway through the frying process, it becomes the arepa'e huevo. This latter variation was most likely devised by the African slaves near Cartagena de Indias.[citation needed]
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[edit] Making Arepas
There are two ways to make the dough: the original, highly laborious method requires the maize grains to be soaked, peeled and ground (this is done by pounding the grains in a larger mortar) to make the flour; the second, easier, and most popular method today is to buy pre-cooked corn flour, specially prepared for making arepa. The most popular brand name of corn flour in Venezuela is Harina Pan, and in Colombia is Areparina; made from white corn, it was the first precooked maize flour on the market.[citation needed] The flour is mixed with water and salt (some people add eggs and/or milk). After being molded by hand, or in a special template, into a patty, the dough is fried, grilled or baked. This production of maize is unusual for not using the nixtamalization or alkali cooking process to remove the pericarp. Arepa flour is lower in nutritive value than nixtamal with protein value reduced by 50% though protein digestion may be higher.[citation needed]
[edit] Arepa Types
Their preparation depends on two main factors: one is the personal taste or preference of each individual; the second is the region in which they are made. The result is a wide variety of arepa types:
- Typical corn arepa.
- Corn flour arepa (Arepa blanca or Viuda).
- Wheat flour arepa (Preñaditas in Venezuelan slang).
- Sweet arepa (Arepa dulce).
- Cheese arepa (Arepa de queso).
- Coconut arepa (Arepa de coco).
- Andean arepa (Arepa andina).
- Mandioc arepa (Arepa de yuca).
- Reina Pepeada (special arepa filled with avocado, chicken, potatoes, carrots, and mayonnaise).
- Baked arepas (Arepas horneadas).
- Fried arepas (Arepa frita).
- Arepa pelúa (arepa with yellow cheese and pulled beef).
- Arepa catira (arepa with yellow cheese and chicken)
- Arepa de chicharrón (arepa with crisped pork skin).
- Arepa de dominó (white cheese and black beans).
- Arepa de Perico (made with perico, a caribbean type of scrambled eggs).
- Arepa viuda ("widow" arepa, an empty arepa usually eaten with soup).
Other fillings are guacuco (a shellfish), cazón (a kind of small shark), pernil (pork), Huevos de codorniz (Quail eggs), and octopus.
Historical note: the arepa comes originally from a tribe located in northern Venezuela, named the Cumanagotos.[citation needed]
[edit] Colombian arepas
In Colombia, the arepa has a deep traditional root in the colonial farms (and in the indigenous preparation before that). In modern times fortunately this tradition has not been forgotten yet although less prepared in homes and more in industrialized forms.
Colombians typically spread butter or cheese on the top. However, there are known specialty arepas:
[edit] Flavored arepas
- Arepa de Choclo (or Chocolo): being the most famous; made with sweet corn and farmers white cheese.
- Egg arepa (called Arepa de Huevo or, in the vernacular dialect, "Arepa'e Huevo"): originating from the Caribbean coast but a popular street food in most cities, this arepa is deep fried with a single raw egg inside that is cooked through by the time the arepa is ready. Egg arepas are made with the same yellow corn dough and deep-fried in the same manner as most Colombian empanadas, and are often sold from the same food stands.
- Cheese arepa(arepa de queso): Another variety with grated cheese is placed inside the cake before it is grilled or fried.
- Arepuela: Another type of Arepa is the Arepuela: a far cousin of the traditional arepa; made with wheat flour and optionally anis so when fried the layers expand and the arepuela inflates (similar to little tortillas or little pancakes). Very common in the interior.
[edit] Unflavored arepas
- Antioquian arepa: little arepa without salt served to acompany soups and mondongo soups. Very common in the department of Antioquia.
- Arepa Paisa: Very large and flat arepa made of white maize whitout salt but accompanied with meats or butter on top of it. Very common in the coffee-producing region.
In the western part of Colombia, especially around Bogotá and Medellín, a typical breakfast includes one portion of arepa, normally complemented with hot chocolate.
In an argument that doesn't seem to end, both Colombians and Venezuelans claim the arepa as a typical food. The fact is the arepa has a long tradition in both countries with local recipes that are very delicious and varied.
[edit] Where to get arepas in US
Purchasing arepas can be difficult unless you live in or near a Venezuelan or Colombian community, mainly in New York City and Miami. Some street fairs also carry arepas. You can also purchase online. One particular company that sells online is www.arepasonline.com and the best sourse for arepas mix and other latinoamerican ingredients is www.BODEGUITA.com
Arepas Paisas can also be ordered in Florida by calling 321-728-2822 Arepanaso. Specializing in 100% white and yellow corn arepas, made the traditional way.
[edit] Foods Similar to Arepas
In Costa Rica, arepas are made from batter, and are similar to pancakes, with slight differences in taste. In Mexico there is some food similar that are fried and called gordita not to be confused with tortillas. In El Salvador similar flat cakes are called pupusas.
