Traditional Venezuelan Arepa

<i class="fa fa-cutlery"></i>: For 14 arepas of 150 grams each
<i class="fa fa-clock-o"></i>: Estimated time: 60 minutes

While we are told as a popular saying that every man is born with bread under his arm, Venezuelans say that we are born with an arepa under the arm. Being inside or outside the country arepa represents us and in it turn thousands of memories from childhood into our adulthood.

The traditional venezuelan arepa is so noble and versatile than just being a mixture of corn, water and salt, disc-shaped and baked on a griddle (particularly called aripo) it can satisfy hunger at any time of day. Its neutral taste allows to eat it with countless preparations as filler and here lies the interesting thing; each filling requires knowledge of our kitchen that as simple as it seems is full of techniques as well as traditions.

The most common fillings are the pepiada queen, meatloaf, the shredded chicken, beans and cheese and each of these in combination with the arepa get a popular name which evokes great stories but mostly national identity.

Arepa + meatloaf = pelua

Arepa + chicken larded = catira

Arepa + black beans + cheese = domino

Three of the many examples we could cite, and that henceforth we will explain its preparation. A particular fact is that our arepas are made with precooked corn flour, which makes them gluten free and in turn super-digestible and suitable for coeliacs.

Since I came to Italy I have never missed an arepa to celebrate the best moments. Arepa fills me with energy, nourishes my body and soul.

Ingredients

	1 kg. of Pre-cooked corn flour
	1 ¼ lt of Water
	1 teaspoon Salt

Utensils

Bowl

Skillet

Spoon

Preparation

In a bowl pour the water and add salt. Once diluted begin to incorporate the corn flour and, with continuous movements, knead into a homogenous compound. Let stand for 3-5 minutes. The dough will harden a bit so you should rehydrate kneading vigorously to regain its soft and pliable texture.
With the help of a scale, spread the dough into balls about 150-180 grams and crush until the shape of a thick disc that will change depending on the taste of each.
In a griddle greased with oil and medium heat, broil on both sides until golden brown.
You can cover them, to effect oven and help the internal cooking of the arepa or you can place them directly in the oven until puffed a bit (sign that they are well cooked).

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Staple food, which is part of the traditional diet world prepared baked, made with grain flour, salt and water. It is used in food as a snack presenting some variations and generally to accompany other…

Beef Broth Cube

Technically it is a dehydrated broth that allows to easily and quickly produce an instant broth when rehydrated. The ease of use in modern kitchen is mainly due to its ease of maintenance and the…

Sugar

It is the product obtained from sugar beet or cane sugar. It is formed by chemically bonding a molecule of glucose and fructose.

Besides providing sweeten and flavor to our meals and drinks, sugar provides…

Cucumber

Fleshy, firm, elongated, cylindrical, has a watery, pale green, crisp and fresh, slightly bitter flesh, under a thin bright green skin and generally smooth. Its origin is in the tropical regions of South Asia. India…

Vanilla

Type of orchid with an intense sweet and pleasant aroma from the city of Veracruz in Mexico and was discovered by the Spanish colonizers. In gastronomy it is used as a fluid extract from the…

Worcestershire Sauce

Spice from India, which was then sold in England, hence its name is based on vinegar, molasses, corn syrup, water, peppers, soy sauce, tamarind, anchovies, onions and garlic cloves. It is used in cooking to…

Ketchup

Sauce made of fresh processed tomatoes, thick consistency, from Europe and industrially processed for the first time in the United States in 1876. Although its main function is to accompany pasta, depending on its type…

Bacon

Product processed, extracted of the layers of pork skin. There are two variants for this product, fat and lean; the latter is more common in Latin America. It has many culinary uses, incorporated into the…

Romaine Lettuce

Lettuce variety originally cultivated in Europe, of elongated and robust leaves, which gives higher heat resistance is slightly bitter taste and is used for making salads, main base of the caesar salad. It is of…

Celery

This plant of aphrodisiac properties, provides a tasty and crisp taste that makes it an ingredient to prepare a variety of dishes. It is diuretic, anti-inflammatory and rich in fiber. It has 95% water…

Herbs

Of Mediterranean origin, used in cooking to flavor and seasoning food, among these they are: basil, bay leaf, mint, rosemary, oregano, among others. They are of great nutritional value as they can aid digestion, respiratory…

Breadcrumbs

Hard or dry bread that has been shredded or ground. Of floury consistency, it is generally used in food batter, breading or gratin different foods, with the intention of guaranteeing a crispy crust fried or…

Potato

It is a food tuber, which comes from the pre-Inca and Inca cultures. In Peruvian territory there is the greatest amount of potato species known in the world.

Potatoes are an essential source of energy…

Plantain

Fruit of tropical origin elongated and of sweet flavor extracted from the plantain tree. Much like banana but larger and, unlike the banana must be consumed cooked. In Latin American cuisine it is eaten as…

Raisins

Coming from grapes dehydrated through a process of sun exposure (oldest process), although for marketing, industrial processes were needed to combat the complaint. It belongs to one type of sweet nuts and is used through…

White Wine

Alcoholic beverage extracted from the fermentation of white grapes or red grapes with white flesh. It is rich in antioxidants and helps prevent cardiovascular diseases and disorders of metabolism, also characterized by relaxing muscles and…

Cumin

Spice used to flavor meats, soups, breads, vegetables, cheeses, fruits, and almost any food. In ancient Greece it stood on the tables next to the salt and pepper shakers. It is also considered very slightly…

Chives

Chives, ciboulette, scallions. The presence of this onion without bulb enhances the flavor of foods Its flavor is very reminiscent of onions but is much thinner and delicate. Rich in vitamin A, B and C.

Dogfish

It is a fish of the family of sharks but is one of the smaller species, the shark is a highly prized prey, because of the difficulty of fishing it. More or less abundant in…

Egg

It is a very practical and highly nutritious food that should be part of the diet. Eggs are easy to prepare, combine and consume either as a major part or as an ingredient in all…

Annatto

Condiment originating in Latin America, its seeds are extracted from the fruit of this shrubby plant of medium size, about 4 to 6 cm. Its main use is flavoring and coloring meat stews. Its seeds…

Cheese

Food extracted from the milk of mammals ruminants (cow, buffalo, goat …) through a process of fermentation and ripening. It is used in world cuisine with different applications depending on its type, but the most…

Butter

Product derived from milk, by a process of churning pasteurized cream, of solid and homogeneous consistency, like any other type of fat, butter is essential in the kitchen for frying greasing roasts saute foods and…

Corn

It is a plant native to America, and the most produced today. Its side products are varied. Prepared whole or shelled (as an ingredient in salads, soups and other foods) or ground into flour or…

Vinegar

Sour liquid coming from the fermentation of wine, rice or apple. It is a multi-purpose liquid, but its function in the kitchen is to sanitize food. It is essential spreading it on meat before cooking…

Cilantro

Aromatic plant is probably native to the Eastern Mediterranean (Greece) and the Middle East, the usable parts of the plant are the fruits, leaves and roots. Fruits and leaves have a completely different taste. Drying…

Bell Pepper

Originated in Mesoamerica, where it is cultivated for more than 6,000 years ago, the bell pepper (Capsicum annuum, of the family Solanaceae) was first reported by the name of pepper, until Christopher Columbus compared it…

Cinnamon

It is a spice used to flavor a lot of dishes, both sweet and savory. It is obtained from the bark of different evergreens of Cinnamomum family, grown during the rainy season, when the crust…

Onion

It is the underground bulb edible plant that grows in the same name. Its primary source is located in Central Asia, and the Mediterranean as a secondary center. The earliest references date back to 3,200 BC…

Orange

It is a fruit with a strong and easily identifiable flavor. It is one of the fruits most commonly used in both salty food and pastries, as it provides much flavor as well as color…

Black Pepper

The queen of spices, extracted from the pepper tree, and used after ripening of the fruit, native to India, is used as a spice to flavor food. It’s of hot flavor and can be used…

Salt

Trade name that is given to sodium chloride (NaCl). It is classified into 3 types, sea salt, rock salt and vegetable salt. The most used is the sea salt that provides food saltiness. It is…

Milk

Liquid food that can be extracted from mammals (cow, sheep, goat …) or vegetable (soy, almond, coconut …). From milk foods like cheese and yogurt are derived. In the kitchen milk is a basic ingredient…

Condensed Milk

Cow milk product of water reduction and incorporation of sugar, having thick and sweet consistency. It is mostly used in making desserts such as quesillos, lemon pie, marquis… It is of English origin, was used…

Hot Pepper

It comes from Central and South America, but is now cultivated worldwide. Usually red or yellow. The use and consumption the hot pepper, should be done with great care and should be excluded from the…

Oregano

Belonging to the group of aromatic herbs, the leaves of this plant are used fresh or dried as seasoning. In the cuisine enhances the flavor of all kinds of meats, pastas and pizzas and is…

Parsley

Herbaceous plant that is distributed worldwide, known for being the most widely used herb in the kitchen, green in color and slightly spicy. Its leaves can be used when fresh, and is used as a…

Mustard

Packing condiment, with pasty appearance of spicy flavor that is made from mustard seeds, it is believed that the Romans were the pioneers in developing the prepared mustard. It is generally used in cooking as…

Chicken

Basic food classified into white meat. Has a wide range of uses in the food as a main dish in different forms (fried, roasted, baked …) has high protein, energy, nutritious and low in fat…

Traditional Venezuelan Arepa

Ingredients

Utensils

Preparation

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Traditional Venezuelan Arepa

Ingredients

Utensils

Preparation

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