Arepas are delicious corn griddle cakes popular in Colombia and Venezuela. Arepas are prepared with masarepa, a special pre-cooked corn flour. This anise version make a wonderful breakfast served with hot chocolate.
- 1 cup masarepa corn flour (see Note) (white or yellow precooked)
- 1 cup warm water
- 2 tbsp caster sugar
- 1 tsp anise seeds
- vegetable oil, to deep fry
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.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Resting time 30 minutes
Combine the corn flour, water, sugar and anise seeds, and mix until soft and smooth. Leave to rest for 30 minutes, covered with a damp cloth.
Make 8 balls with the mixture and place one ball between two pieces of plastic sheet (usually used for placing between layered food in freezer). Press out with a rolling pin to make a round patty about half a centimetre thick.
Preheat the oil in a saucepan to 180°C and deep-fry the arepas in small batches for 5 minutes, turning over half way, or until golden on both sides. Drain on paper towel and serve.
• PAN brand cooked white corn flour is widely available. Try delicatessens and Latin American food stores.
Photography by Alan Benson. Styling by Michelle Noerianto.