
Crispy outside, soft inside corn cakes made with precooked white corn flour, butter and cheese.
Arepas were made by Indigenous peoples of Colombia and Venezuela long before the Spanish arrived; Colombia has more than 70 regional types.
The name: Possibly from the Cumanagoto word erepa, 'corn'.
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| precooked white corn flour (masarepa) | ≈ 300 g | ≈ 2 cups |
| warm water | ≈ 480 ml | ≈ 2 cups |
| salt | ≈ 5 g | ≈ 1 tsp |
| butter soft | ≈ 30 g | ≈ 2 tbsp |
| mozzarella or queso blanco grated | ≈ 100 g | ≈ 1 cup |
| vegetable oil for the pan | ≈ 15 ml | ≈ 1 tbsp |
≈ amount suggested from similar recipes
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|---|---|---|
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| Measuring Cups | 🛒 Buy | 🛒 Buy |
| Cookbook | 🛒 Buy | 🛒 Buy |
| Mixing Bowl | 🛒 Buy | 🛒 Buy |
Also used: cast-iron pan or griddle · spatula
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