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Arepas recipe
- Cuisine: South American
This Colombian snack food doubles as an accompaniment to meals. It’s a cornmeal patty cooked on a griddle or non-stick fry pan then served with either butter or a variety of fillings, for example avocado, cheese, chicken, beans or crispy pork skin.
Ingredients
1 kilo snow corn (white corn)
1 tbsp butter (optional)
1 tbsp salt (optional)
Preparation
Soak snow corn (white corn) overnight.
The following day, drain the corn and cook it in boiling water for about 1 hour or until it is soft (al dente). Using a food processor ground the corn well, then knead it until the dough is a smooth consistency, without any lumps. For a better consistency and flavour add butter and salt (optional).
From this dough, make balls of 120 grams and then flatten them to make the shape of tortilla, about half to 1 cm in thickness.
Using a non-stick frying pan or a charcoal BBQ, cook the arepa for 5 minutes on one side and then turnover and cook for 3 minutes.
Note: There is no need to add butter or oil to the pan. The arepa will cook without it on a non-stick pan. When the arepa starts to slide around the pan when you move it, it indicates that that side is cooked.
Arepa Toppings:
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.
If you enjoyed this Arepas recipe then browse more South American recipes, appetiser recipes, side dish recipes, vegetarian recipes, meat recipes and our most popular hainanese chicken rice recipe.
South American Restaurants
Displaying 10 of 41 South American Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Sporting Club Hotel | Brunswick | |
| 2. | Brazilian Touch Restaurant & Bar | Milton | |
| 3. | Enris Restaurant | Hawthorn | |
| 4. | BlueFire Churrascaria Grill & Bar | Docklands | |
| 5. | Bodega | Surry Hills | |
| 6. | El Gaucho | Fitzroy North | |
| 7. | Favela | Potts Point | |
| 8. | Fiesta on Oxford | Bondi Junction | |
| 9. | Churrasco | Coogee | |
| 10. | LuLo | Hawthorn |
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Hot Tips
Fatty casseroles
If you find that your goulash is too fatty either let it rest on the stove for a few minutes and then skim off the fat. If you have a little extra time place the goulash in the fridge and allow the fat to solidify on top of the dish. Remove fat before reheating.
Glossary
Black Peppercorns
The precursor to the chilli in Asia before their introduction by Columbus, black peppercorns are the dried unripe berries of the pepper plant and are essential to Sri Lankan cuisine.
