Cornmeal Pancakes (Arepa)

Arepas are fried or baked yellow or white corn pancakes, either plain or with a filling. Most
Venezuelans and Colombians eat them as part of their daily diet in place of bread, mostly at
breakfast, at least in Colombia. They are one of the national dishes of Venezuela and there are
many food stands or small restaurants called areperas which specialise in the making of these small
delights.
Arepas have been an important staple in the diets of the poor Venezuelan's diet for centuries; today
they are eaten by rich and poor alike. Originally they were made from dried corn kernels which were
soaked in water and lime to remove the skins, then cooked, drained, dried and ground into flour.
Thanks to modern technology, it is now possible to buy the "harina de maz precocida" (corn flour)
ready to use, cutting out the lengthy soaking and drying process, which means they can be prepared
in just a few minutes.
Arepas can be eaten for breakfast; at any time of the day as a snack; as an appetiser or starter,
especially when accompanied with a sauce; or as an accompaniment to a main course, much like
bread rolls. They can be eaten plain; cooked with a filling of meat, poultry or cheese; simply split
open and buttered; or filled like a sandwich. They can be poached, grilled, baked, griddled or (most
often) fried, making them not only of the most traditional but also one of the most versatile foods in
Venezuela.

Ingredients

2 2/5 cup (2.5 cups) (500 g) corn flour for arepas

1 1/5 tsp (1 tsp) salt

3/5 (3/4 cup) (140 g) cup grated white cheese

2 2/5 (2.5 cups) (500 g) cup cool water (or more if needed)

Procedure
1. In a large mixing bowl, whisk together the flour, salt, and white cheese. Stir in enough water
to make a firm, slightly moist dough. Cover the dough and let it rest for 5 minutes. Divide the
dough into 10 pieces and form each piece into a ball. Flatten the ball slightly.
2. Preheat the oven to 350 degrees F (180 C).

3. Oil a griddle very lightly and warm it over medium heat. Cook the arepas on the griddle for
about 5 minutes on each side, until a golden brown crust forms. Transfer the arepas to a
baking sheet and bake 20 to 25 minutes, turning them several times as they bake.
Serve immediately, with cheese, ham and black beans