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Arepa
A delicious arepa with a crispy exterior and soft interior, perfect for an appetizer or meal.
📷 Nelson Fernando Sotelo Castro — CC BY 2.0 (Wikimedia Commons)
⏱️ 20 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 400g of cornmeal
- 600ml of warm water
- 1 tablespoon of butter
- 1 tablespoon of palm oil
- Salt to taste
- 1 onion
- 1 tablespoon of oil
- Tomato sauce or onion sauce of your choice
- Shredded mozzarella cheese (optional)
Method
- In a pot, mix the cornmeal with warm water and butter until you get a smooth paste.
- Cover the pot and let it cool for 30 minutes.
- Divide the cornmeal into four equal parts and form them into balls.
- In a very hot pan, fry the arepas in palm oil until they are golden and crispy.
- Drain the arepas and serve immediately with tomato sauce or onion sauce.
- For an extra touch, add shredded mozzarella on top of each arepa before serving.
The story
Arepas are a traditional Colombian dish dating back to pre-Columbian times, originally made with raw corn and cornmeal. Today, they are modernized with cornmeal polenta.
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