Arepa

Name: Arepa
Yield: 6 arepas
Cuisine: British
Ingredients: 2 cups Harina Pan (precooked maize flour); 2 cups warm water; To taste, salt; 1 tbsp oil; Oil for frying

Rachna @cook_13571950

Leicestershire

The first time I ate Arepa was in 2014 at a restaurant called Arepera Jojoto y Millo II in Playa Honda, Lanzarote. I instantly fell in love with it. It's crispy from the outside and full of flavours in the inside. The owner of the restaurant, is from Colombia and he gave me some information about it. Arepa originated from Colombia and Venezuela. It's common in the Canary Islands too and they are fried in oil unlike the original version which are toasted on a grill. I normally use lettuce, tomato, cucumber, onion, sweetcorn and cheese for the filling and top it with chilli sauce. Queso fresco is commonly used in the Canary Islands as a filling. You can add whatever fillings you like to it. Harina Pan is easily available at the supermarket, I got mine from the aisle that stocks American foods in tesco.

Rachna @cook_13571950

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Ingredients

6 arepas

2 cupsHarina Pan (precooked maize flour)
2 cupswarm water
To taste, salt
1 tbspoil
Oil for frying

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Steps

1

In a large mixing bowl, add water, oil and salt. Mix well.
2

Slowly add the flour into the water mixture and knead into a soft dough. The dough will feel moist, it should have moulding consistency.
3

Divide the dough into 6 equal parts and roll into balls. Place a ball of dough on the palm of your hand and press it down with the palm of your other hand to flatten it. It should be 3/4"thick and 5"- 6" in diameter. Repeat the same with rest of the dough balls.
4

Heat oil on medium flame and fry the arepas till golden in colour.
5

Slice the arepa halfway through the side and fill it with fillings of your choice. You can also scrap off some of the dough from the inside to make room for extra fillings. I normally scrap off some of it.