Arepas are the food of the indigenous inhabitants of Venezuela. These small corn cakes are sold in Venezuelan restaurants called areperías and are stuffed with different fillings, like a sandwich. Ruben explains the ingredients.
2 Cups Harina P.A.N.
1/2 tsp. salt
3 Cups boiling water
3 Tbsp oil
Mix the cornmeal and salt in a large bowl . Pour in 2 1/2 cups of boiling water to make dough. Cover with a towel set aside to rest for 5-10 minutes. Using wet hands, form balls of dough using about a 1/4 Cup of dough, pressing down to form a cake 3" wide and 3/4 " thick. If the dough cracks at the edges, add more water. Sauté in a skillet a few at a time until light crust on one side appears (about 5-6 minutes) Flip and brown other side. When the patties are grilled place in baking sheet in the oven at 400º to finish cooking for 15-20 minutes. They are done when they sound hollow when tapped. Ruben says, the cakes must be split open to fill with whatever you like. Serve immediately.
Ruben, whenever I think of arepas I remember a famous song that somebody taught me years ago. The words are from the song "se va el caiman". I'm smiling because the verse I was taught sang like this... "Se va el caiman, se va el caiman, se va para Baranquilla, comiendo pan, comiendo pan, y arepas con mantequilla. So? I guess the Colombians eat arepas too! I will enjoy making these. Thank you.
No comments:
Post a Comment