To speak of La Arepa, is to speak of Venezuela ... Part of our culture and of the table of each day, is our most indigenous culinary expression, is the benefactor of our daily bread.
The arepa is a national expression, in any city of Venezuela can be found. Its preparation goes back to our indigenous ancestors, who sowed, collected and processed the corn. It is the result of a dough made of cooked and ground corn, the natives grind it between two smooth, flat stones and then create small balls that roast in an "aripo" (a kind of curved iron made in clay, which used for cooking, we also know a variation of this as "budare") of the name of this utensil derives the word "Arepa", now iron plates and grills are used to roast the arepitas at home or restaurants, although you can find even the clay aripo.!She is considered the queen of breakfasts in Venezuela
It is worth mentioning that this typical dish is very good companion of all variety of plant foods, red meats, and sauces with which you want to hunter or fill it!()
This typical Venezuelan dish has a great role in the Master Chef program. when the Venezuelan Alejandro Toro surprising the palate of the juries with this rich food
recipe
Grilled arepas
To obtain some golden and cramped arepas, few ingredients are used, it is the kneading and cooking which requires a little attention, (currently pre-cooked corn flour is found in all the supermarkets, since it is part of the basic diet of the Venezuelan, and is the one that we use in the preparation of arepas daily).
Ingredients
(For 4 or 6 arepas)
2 cups Precooked White Corn Flour
1 teaspoon salt
Water
Oil
Preparation
Pour approximately one and a half cups of water into a bowl, add the salt and a little oil, add the flour progressively, diluting it in the water, avoiding lumps, knead with flour and water until you get a flour. soft dough that does not stick to hands. Form medium balls and flatten them creating a slightly thick and symmetrical round. Heat a griddle and grease it with a little oil, place the arepas and cook on both sides, (until they detach themselves from the griddle), then take the previously heated oven to 350º and leave them until they are knocked out and sound them to "hollow", and become bulging and golden. They are served at the moment, accompanied or stuffed with cheeses, butter, stews, meats, beans, scrambled eggs, etc. At breakfast or dinner, it will be a magnificent encounter with the customs of Venezuelan cuisine.
If you are a lover of international food, I invite you to try this typical dish