Arepas: The Venezuelan Bread.
It does not matter what you fill the arepas with, they will always taste delicious, the arepa is the Venezuelan corn bread and we eat arepas as breakfast, lunch or dinner. In my case I made arepas with fried fish and salad (made of carrot, apple, onion, dried oregano, red wine vinegar, salt and corn oil), this is a very traditional dish in the state where I live and in Margarita Island.
I made these for the World Food Day.
Making the "faces" to the arepas
Face already done
uff ... so hot in here
2 cups yellow corn meal. (I used PAN )
2 ½ cups warm water
2 tablespoons oil.
1 teaspoon salt.
½ cup white cheese.(grated)
1- Put all the ingredients in a bowl and knead about 5 minutes or until you have a smooth dough.
2- Form balls with the dough and try to give them a diamond shape then gently press the dough down to form into patty..
3- In a hot frying pan, with a teaspoon of oil in it, place the arepas and cook until they are golden brown, this is called to make the face of the arepa, turn down to form the face on the other side, after you have the faces of the arepas cover and let cook at medium heat, you know they are ready when you tap them and they make a hollow sound. Cut the arepas and spread butter the filling may be cheese, jam or anything you like, your imagination is the limit.
In my country we have various fillings for the arepas and they have their distinctive name like the famous “Reina Pepeada” wich consist of and arepa filled with chickens, avocado and a special sauce; or “Perico” (scrambled eggs with fried tomato, onion sweet chili, cumin,salt and garlic) or avocado and black beans…