Arepas

Let’s travel to Colombia and Venezuela with these homemade arepas! They’re soft on the inside, slighltly crispy on the outside, and incredibly versatile. With just three ingredients, you can create a healthy and light alternative to regular bread, perfect for both savory and sweet fillings. Easy, tasty, and guaranteed to bring the flavors of Latin America to your kitchen.

The word “arepa” is believed to come from the Indigenous word “erepa”, meaning corn. Indigenous tribes used to make early versions of these small cornmeal cakes, and over time they became a staple of both Venezuelan and Colombian cuisine. In Venezuela, people eat arepas at any time of day and often fill with meats, cheeses, beans, or avocado. In Colombia, there are many different versions of arepas depending on the region: some are thinner, some sweeter, and some even filled with a cheesy heart.

Traditionally, people made arepas with freshly ground corn, whereas today, they use precooked cornmeal, which is easier and time-saving. This flour is naturally gluten-free and is commonly used in latin American cuisine, such as in Mexican tortillas, empanadas, and cornbread. White corn flour is versatile, so it can easily be grilled, baked, fried, or even boiled. The most famous filling is a chicken and avocado salad called “Reina Pepiada”, but it’s also delicious with cheese and black beans.

If you plan to eat the Arepas within the next few days, store them at room temperature wrapped in a kitchen towel or airtight container. When you’re ready to eat, reheat them by grilling, baking, or pan-frying for a few minutes on each side until warm. In the freezer, they can last up until 1 month. You can also prepare the dough ahead of time and cook it later. For this, store it in an airtight container in the fridge for up to 2 days.

Ingredients for arepas

• White corn flour: the slightly sweet corn flavor complements both savory and sweet fillings, making it the perfect base for toppings such as cheese, beans, or avocado. Moreover, this flour is naturally gluten-free, making arepas an excellent option for those with gluten sensitivity. Finally, since the flour is precooked, you don’t need to soak the corn for hours, which makes this dish incredibly convenient.

Find the complete recipe with measurements below.

How to prepare cornmeal cakes

In a large bowl, combine the flour with water and salt. Mix until a homogenous dough forms. Let it rest for 5 minutes.

Divide the dough into equal portions, form balls and flatten them with your hands into discs. Heat a pan with a drizzle of olive oil and cook the arepas for about 5 minutes on each side.

My tips for traditional arepas

• When mixing the dough, be gentle. Overworking it can lead to tough arepas. Mix until the dough just comes together and is smooth.

• If the dough feels dry or cracks, add a little more water, a teaspoon at a time, until it reaches a smooth, non-sticky consistency. It should feel soft and pliable but not too wet.

• You can also bake arepas for a lighter option or boil them for a softer texture.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Arepas

Course: Sides, AppetizersCuisine: vegetarian, vegan, gluten-free

Servings

5

servings

Prep time

8

minutes

Cooking time

15

minutes

Ingredients

• White corn flour 250gr (2 cup)

• Water 300ml

• Salt

• Olive oil

Directions

• In a large bowl, combine the flour with water and salt. Mix until a homogenous dough forms. Let it rest for 5 minutes.
• Divide the dough into equal portions, form balls and flatten them with your hands into discs.
• Heat a pan and cook the arepas for about 5 minutes on each side.

Notes

• When mixing the dough, be gentle. Overworking it can lead to tough arepas. Mix until the dough just comes together and is smooth.
• If the dough feels dry or cracks, add a little more water, a teaspoon at a time, until it reaches a smooth, non-sticky consistency. It should feel soft and pliable but not too wet.
• You can also bake arepas for a lighter option or boil them for a softer texture.