It’s no secret, I’m a fan of the arepa. My addiction to arepas is how I got my nickname, Sarepa, after all. But I had never made an arepa myself. So today, I got in the kitchen, I learnt how to make arepas and had a go at cooking the humble corn disks myself. And I would like to report that it wasn’t a complete disaster. Hooray!
Thanks to some wonderful advice from people on the Facebook page and my Instagram account, I think I’ve done a pretty good job of creating some of my favourite elements of Colombian cuisine. At least it wasn’t a complete mess. And they tasted pretty darned good too!
- 1 cup of white or yellow arepa flour
- 1/2 a cup of warm water
- 1 Tablespoon of butter, at room temperature
- 1/2 cup of grated mozzarella cheese
- Salt to taste
- In a large bowl, mix all the dry ingredients and pour in the warm water. Knead the dough until it has a soft consistency, add more water if the dough is hard and crumbles (like mine did!).
- Roll the dough into medium-sized balls, then place them in between a folded piece of baking paper. Use a plate to squash the arepa dough into a flat circular disk.
- You can either cook these in the oven or toast them in a pan. I popped quite a bit of butter in my pan. The first arepa I tried to cook stuck to the pan and it was a bit sad to watch my first arepa fall apart. Lesson learnt.
- Add your favourite topping (hogao, mantequilla, mas queso) then buen provecho!
How do you think I went? Do you have any tips or advice about how to make the perfect arepa? Be sure to let me know in the comments section below.