Arepa
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (August 2007) |
 | This article needs additional citations for verification. (October 2016) |
 One of the different varieties of arepas | |
| Course | Breakfast |
|---|---|
| Place of origin | Colombia and Venezuela |
| Region or state | Northern South America |
| Main ingredients | corn flour (maize meal or flour) |
Arepa (Spanish pronunciation: [aˈɾepa]) is a type of food made of ground maize dough or cooked flour prominent in the cuisines of Colombia and Venezuela.[1][2]
It is eaten daily in those countries and can be served with accompaniments such as cheese (cuajada), avocado, or split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. Arepas can also be found in Panama and the Canary Islands.[3][better source needed] It is similar in shape to the Mexican gordita and the Salvadoran pupusa.
Characteristics
The arepa is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour that can be grilled, baked, fried, boiled or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. It can be topped or filled with meat, eggs, tomatoes, salad, cheese, shrimp, or fish depending on the meal.
Production
The flour is mixed with water and salt, and occasionally oil, butter, eggs, and/or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. This production of maize is unusual for not using the nixtamalization (alkali cooking process) to remove the pericarp of the kernels. This makes arepa flour different from masa flour, which is used to make tortillas.[4]
Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas and chicha. The flour may be called masarepa, masa de arepa, masa al instante, or harina precocida. The most popular brand names of maize flour are Harina PAN, Harina Juana, and Goya in Venezuela, Areparina in Colombia.[5]
See also
References
- ^ "Arepas". whats4eats. Retrieved 17 May 2012.
- ^ "Arepas". picapica. Retrieved 16 September 2016.
- ^ Lopez, Adriana. "Bringing the Arepa to the World". Picapica. Retrieved February 22, 2015.
- ^ Blazes, Marian. "Masarepa - Precooked Corn Flour for Making Arepas". About Food. Retrieved July 8, 2015.
- ^ Blazes, Marian. "Masarepa - Precooked Corn Flour for Making Arepas". About Food. Retrieved July 8, 2015.
Further reading
- Food and Agricultural Organization, United Nations. Maize in Human Nutrition
- Dr. Nelson Solorzano, specialist in food and nutrition and in Caribbean Region Culture. Socio-economic Development Planner specialized in Latin American Socio-economic Development History, Agriculture and Culture. (CENDES-UCV), USA, May 2007
- De los timoto-cuicas a la invisibilidad del indígena andino y a su diversidad cultural
- Pequeña Historia de la Arepa|Author: Mariano Picón Salas| Suma de Venezuela. Caracas,1966
