South American Cuisine
1 kg dried snow corn (white corn), soaked overnight
1 tbsp butter
1 tbsp salt
Drain the corn and cook in boiling water for 1 hour or until al dente. Drain and place in a food processor with the butter and salt. Grind as finely as possible. Transfer to a work surface and knead for a few minutes until the dough is smooth without any lumps.
Take balls of dough weighing around 120 g each and flatten with a rolling pin to patties 5 mm–1 cm thick.
Heat a non-stick frying pan or barbecue (without any oil or butter) and cook the arepas for 5 minutes on one side, then 3 minutes on the other (the arepas are ready to be turned when you can slide them around).
In Colombia, there are many different toppings for the arepa; butter and salt, cheese and in recent times “arepa-pizza” with chorizo, cheese and meat as a topping.
Arepa Fillings: (When the arepa becomes a main course, sandwich style.)
Between two arepas layer a generous mix of fried chicken, onion and tomatoes with aji (a Colombian sauce with tomatoes, onion, lime and a pinch of salt). Other fillings could be meat, cheese, sofrito sauce and avocado. In northern Colombia fried egg is a favourite, where the egg is actually fried into the arepa.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
South American Restaurants
Displaying 10 of 43 South American Restaurants.
|1.||Sporting Club Hotel||Brunswick|
|2.||Brazilian Touch Restaurant & Bar||Milton|
|4.||BlueFire Churrascaria Grill & Bar||Docklands|
|6.||El Gaucho||Fitzroy North|
|8.||Fiesta on Oxford||Bondi Junction|
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