AREPA
HISTORY
The AREPA has its origins hundreds of years ago; cooked by the various indigenous tribes across the areas that are now Venezuela and Colombia. Arepa represents daily masa bread. It is eaten across various socio-economic groups, at all times of day. The arepa has its name from the word erepa, the indigenous word for this corn ‘pita’.
Until the 1950, when areperas (joints or restaurants serving arepas to the public) were a few, arepas were eaten primarily as a bread or side to food. When arepas started growing in popularity, people became more innovative with their fillings. Initially the filled arepa was referred to as “tostada” but now it is simply called a filled AREPA or AREPA RELLENA. The fillings vary and there are no rules (just like with any sandwich, fillings are endless). Some recipes have now become tradition.
Until the 1950, when areperas (joints or restaurants serving arepas to the public) were a few, arepas were eaten primarily as a bread or side to food. When arepas started growing in popularity, people became more innovative with their fillings. Initially the filled arepa was referred to as “tostada” but now it is simply called a filled AREPA or AREPA RELLENA. The fillings vary and there are no rules (just like with any sandwich, fillings are endless). Some recipes have now become tradition.
Ingredients
- Cornmeal
- Salt to taste
- Warm water
- cheese
- Beef
Preparation
- First we pour a cup of cornflour, two glasses of water and a pinch of salt in a bowl.
- Then knead everything and make with the dough the shape of arepa.
- Later fry them for ten minutes, cut them in halves and add the beef strips and grated cheese.
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