Arepa () is a type of food made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Venezuela and Colombia, but also present in Bolivia, Ecuador, Nicaragua, and Panama.
Initially, arepa flour was made by grinding maize at home. In the 1950s, precooked arepa flour was invented by Luis Caballero Mejías, a Venezuelan engineer, and became an instant success.
Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, cuajada (fresh cheese), various types of meat, avocado, or (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican gordita, the Salvadoran pupusa, the Ecuadorian , and the Panamanian or .
Origins
The is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the , and the clay slabs on which they were cooked, were often found at archaeological sites in the area. Although it has not been specified in which country an was cooked for the first time, it has been possible to define the oldest dates of the presence of maize in Colombia and Venezuela. For example, in Colombia, the first record of the existence of corn dates from about 3,000 years ago, while in Venezuela, the estimate is about 2,800 years ago.
Throughout its history, the has stayed mainly unchanged from the that pre-Columbian native peoples would have consumed, making the one of the few pre-contact traditions that have remained popular in the years since colonization. The name is related to , the word for 'cornbread' in the Cumanagoto language.
Characteristics
The is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour. It can be grilled, baked, fried, boiled, or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. Simple are filled with butter or cheese and baked. Depending on the meal, more filling varieties can be added with combinations of ingredients like beans, meat, avocados, eggs, tomatoes, salad, shrimp, or fish. Fried are often consumed in northern South America, filled with white cheese on top and served with fried eggs. Sweet fried are another variety often prepared with sugarloaf () and anise (). Venezuelan white cheese is another topping for fried arepas that can be combined with feta cheese.
Production
Initially, flour was made by grinding maize at home. In the 1950s, precooked flour was invented by Dr. , a Venezuelan engineer, and became an instant success. The flour is mixed with water and salt, and occasionally oil, butter, eggs, and/or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. Some varieties of are made with "peeled" corn using the nixtamalization process; they are known as arepa pelada.
flour is specially prepared (cooked in water, then dried) for making and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas, atole and chicha. The flour may be called , , , or . The most popular brand names of maize flour are Harina PAN and Harina Juana in Venezuela, Areparina in Colombia, and Goya elsewhere.
Regional varieties
Bolivia
Bolivian are made from corn. There are different ways to prepare , but one of the most traditional is the Cotoca recipe. Several varieties of can be found in the country, such as the Cruceña and Andina varieties.
Colombia
In Colombia, the first record of the existence of corn dates from about 3,000 years ago
The is an iconic food in Colombia, with some 75 distinct preparation forms. According to a study conducted by the Colombian Academy of Gastronomy, the is part of the Colombian cultural heritage and can be considered a symbol of national gastronomic unity."
In 2006, the was named the cultural symbol of Colombia in a competition organized by Semana magazine with support from Caracol Televisión, the Ministry of Culture and 'Colombia is Passion'.
In the Paisa region, the is especially important to the local people and sometimes accompanies all meals of the day. In addition, are strung into necklaces and placed around the necks of honored dignitaries as a sign of praise.