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How to Make Arepas from Scratch

Arepas from CookingWithKimberly.comIf you have never had arepas before, you totally don’t know what you’re missing.

This is a South American recipe often made in Venezuela, Mexico, and also in Colombia. They are most similar to “hot water cornbread” in the Southern United States, except made with pre-cooked cornmeal, which turns out to be a bit more soft and smooth, instead of a bit more gritty with normal cornmeal.

They are so delicious as a snack, used for sandwiches, as a side during a meal or alongside breakfast of eggs.

They are quick and easy to make, so give them a try.

Type: Bread Recipe
Serve With: with sliced sharp cheddar cheese, jam or butter; serve alongside breakfast, as a snack or bread on the side of a meal
Prep Time: 7 min
Cook Time: 12 min
Yield: About 10 arepas

Ingredients:

  • 2 cups pre-cooked cornmeal  – I use P.A.N. brand.
  • 2 cups lukewarm water – sometimes, I use lukewarm tea.
  • 1 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/8 tsp cayenne pepper
  • 2 tbsp + peanut oil – for frying pan

Instructions:

  1. In a mixing bowl, pour 2 cups of lukewarm water, dissolve the sea salt, and add spices.
  2. Slowly add and mix the cornmeal 1/2 cup at a time.
  3. Pre-heat large frying pan with 2 tbsp peanut oil on medium heat.
  4. Knead the mixture for 3-5 minutes.
  5. Form into cakes or patties.
  6. Pan fry the arepas on medium heat until golden brown on each side..
  7. Serve with jam or butter, or with sliced sharp cheddar cheese.

***

I hope you enjoyed this Snack Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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2 Comments

  1. Your recipe is a slight twist to the real arepas but it sounds nice…

    Post a Reply
    • Thank you for your assistance with that matter, Cristina. ;)

      What is the difference with the “real arepas” & these. Let me know. I’d love to create them more authentically.

      This is the recipe the girls from Venezuela taught my mother, so possibly, yes, they could be different depending upon regions.

      Have a marvelous weekend,

      Kimberly :)

      Post a Reply

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