THE ORIGIN OF THE AREPA …VENEZUELA

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In Venezuela there are many typical dishes, one of them and more coveted for its easy preparation and wide combination is the AREPA ... according to historians, it has existed long before the arrival of the Spaniards to our country, and is that before being discovered, there were indigenous ethnic groups that cultivated the land to obtain their own food and one of them is MAIZE …

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Corn is a grass plant, of the cereal family, whose stem is elongated, solid and straight, with large and alternating leaves, in whose center we find the ear and in it the seeds or grains, it is an important staple food, since that it produces corn flour, oils, animal feed, among others.

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This corn to be processed, ie the ears are removed from the ear and then ground to remove the flour, formerly this was a process that was done manually and our grandparents spent hours to get the flour for the arepas, today we have with a well-known brand of corn flour, which makes our arepas delicious and is the PAN brand of the polar company.

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To prepare and cook are arepas, you only need water, corn flour, salt, oil (optional and to the taste of each person) and a container to make the mixture.

The Arepas and their Types.

Pileed corn arepa: it is obtained from any type of corn. White corn, which is soft and compact and yellow corn, is rougher and hardens faster when chilled.
Precooked corn arepa: it is made with a flour obtained through the corn industrialization process (PAN flour).

Peeled corn arepa: the peeled corn is one that works by preserving the cellulose in the shell and is softened by boiling with lime or ashes. When ground, it keeps its components and is very similar to Mexican tortillas.

There is another variety of arepas such as: sweet arepas, coconut arepas, chicharrón arepas, cheese arepas, seasoned arepas, arepas with ripe plantain, yucca arepas and Andean arepas.

También, tenemos las arepas por su clase y tipo de relleno:

Queen pepiada: stuffed with chicken or chicken salad, mayonnaise and avocado.

Catira: chicken and yellow cheese

Pelúa: mechada meat and yellow cheese.

Llanera: stuffed with finely cut meat, avocado, sliced tomato and Guyanese cheese.

Patapata: yellow cheese, black beans and avocado in slices.

Pavilion: stuffed with slices, mechada meat and beans.

Sifrina: stuffed with chicken or chicken salad, mayonnaise, avocado and grated yellow cheese.

Rumbera: baked pork and grated yellow cheese.

Perico: stir-fry egg, tomato, onion and salt.

Mattress breaker: stuffed with various seafood to the vinaigrette

Tumbarrancho: the arepa is opened and filled with mortadella, closed, passed through flour and egg, fried in oil and stuffed with arepa cheese, cabbage, tomato, tomato sauce and mayonnaise.

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Translated by google translator.