How to do arepas
Generally, arepas are made with corn or wheat flour. However, as we will see in the section corresponding to the Colombian arepas, the mass can vary considerably. Starting with traditional recipes, as we say, we distinguish the following:- Corn flour arepas
– Wheat flour arepas
On the other hand, we currently find a whole variety that allows us to make original, healthy homemade arepas and for all tastes. For example, we can do arepas with oatmeal, beet and even rice. Do you want to know how to prepare these arepas? Here you have the recipes!- Coconut arepas
– Beet arepas
– Ausa arepas
– Flour rice arepas
– Green banana arepas
– Batata arepas
– Chia Arepas
– Auyama arepas
– Pope arepas
– Carrot arepas
As you can see, there are endless arepas recipes to make the dough, now, what to fill them from? Next, we show the types of more common Venezuelan and Colombian arepas.
Types of Colombian arepas
As with the Venezuelan arepas, there is no established classification that serves as a definitive guide, but it is presumed that there can be between 40 and 80 types of Colombian arepas. It is interesting to mention that between Colombian and Venezuelan arepas there are many similarities, as you can verify, however, there are also important differences that define the identity of each place. That said, we invite you to explore the Colombian varieties of this delicious Latin American culinary expression:- Choclo arepa. The choclo arepa will prepare from grains of tender corn, milk, sugar and salt. Thus, a product similar to a pancake is obtained, because its texture is spongy and its sweet taste. This preparation is stuffed with peasant cheese and is the sister of the Venezuelan cachapa, which is identical, but is filled with more diverse ways, although in Venezuela many do not properly consider it an arepa.
– Boyacense Arepa. This appetizer stands out for its peculiar flavor, which mixes the sweet and the salty, a characteristic that makes some kinds of Venezuelan arepas resemble. To prepare the Boyacense arepa, a dough with precooked corn, wheat flour, panela, salt and curd is prepared, subsequently shaped and cooked on a grill or clay oven. It serves as accompaniment both in lunch with meat and breakfast.
– Arepa Paisa. This trite corn is characterized by two things: it does not contain filling and its thickness is very thin. Once ready, it is served by spreading it with butter and, subsequently, covering it with white cheese. It also works as a meal companion such as Chorizo.
– Arepa Valluna. The Valluna arepa and the Paisa arepa are practically the same, although they differ mainly in two things: the thickness and the moment in which the companions are added. The valluna is thicker than the paisa, is usually cooked on a wire grill and, just half cooking, butter and grated cheese are added.
РCoste̱a Arepa or Egg Arepa. It consists of an arepa made with yellow corn, which is precooked in oil, then a hole is added, the raw egg is added and fry again. In Venezuela, specifically in the Zulia state, this type of arepa is also prepared.
– Chicharrón Arepa or Arepa Santandereana. This appetizer consists of a mass prepared with the following ground ingredients: preferably yellow corn (peeled and cooked), pork chicharrón and cooked cassava. Once the dough is ready, it is given arepa shape and cooked on a plate that has ashes dissolved in water (the secret touch of this preparation). It is commonly served as a companion of scrambled soups and eggs. In Venezuela there is also chicharrón arepa, but the preparation can vary depending on the region.
– Stuffed arepa. The stuffed arepa is also present in Colombian cuisine, although more timely and not as common as in Venezuela. The most common fillings are meat, chicken, bacon, avocado, ripe banana and sausage. Sometimes, accompanied with onion, paprika and coriander.
Other types of arepas
Although the main exponents of Arepa are Venezuela and Colombia, this food is also part of the culinary collection of many other countries, in some due to cultural exchanges and others due to its indigenous cultural heritage. Therefore, then, we gather the most recognized, although there are most likely many other types of arepas:- Canaria Arepa. The Canary Arepa is identical to the Venezuelan arepa and arises as a product of a very special connection between both places (especially Tenerife), due to emigrations in different times until now and the consequent cultural exchanges. In the bars and restaurants of the islands they usually prepare fried and, many times, they incorporate ingredients of local gastronomy, such as tender cheese or the Canarian banana.
– Panamanian tortilla or arepa. It is an old corn dough to which, depending on taste, it can be added banana or grated cheese and then cooking roasted or fried. They also have another variant called Changa or Changa tortilla, prepared with new corn, which is characterized by its large size. This type of arepa greatly resembles the Venezuelan and Colombian arepa.
– Pupusas. The pupusa is very similar to a thick arepa and is made with corn or rice dough. It is commonly filled with a wide variety of ingredients, especially local type. It is said that it could have its origin in the Mayan culture Quiché. This meal is consumed in Guatemala, Honduras and El Salvador. The usual fillings are Flor de Loroco, Cochinito, pitos, chipilÃn leaves, blackberry grass, spinach, ayote, ham, chicken meat or beef, etc.
– Gorditas. Although the chubby are not recognized as arepas, they have all the characteristics of these. It is a corn or wheat tortillas that are prepared in diverse forms: they are filled before cooking them, they open to fill them after cooked or serve with the filling above. This Mexican snack is cooked fried or direct in the comal and can be sweet or salty. It is interesting to mention that in Yucatan there is a cookie sprinkled with sugar and prepared with cornmeal called arepa.
– Puerto Rican arepas. This type of snack is very similar to the Venezuelan Andean arepa prepared with wheat. Both can eat sweets or salty.
– Cuban arepa. Although it is called that, in Cuba they really refer to a pancake (crepe or tortita), prepared in the traditional style. Something similar happens with Costa Rican tica or arepa.
Finally, although the arepa is not native to Peru, they now taste it there, even with native fillings.
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