Arepas are round corn cakes that trace their origins back to pre-Columbian times. They are widespread in Colombia and Venezuela but also found in Panama. The versatility of the Arepa lies in the fact that it doesn’t have to be eaten at a specific mealtime but can be prepared for breakfast, lunch or dinner.

The arepas are sliced open and filled with various dishes: seasoned meat filling (carne mechada), fish, chicken, beans, cheese, ham, vegetables, eggs, or avocados. Arepas are often prepared at home but can also be found all over in Areperas or Areperías, the fast food restaurants that specialize in Arepas.

There is a longstanding a rivalry between Colombian and Venezuela as to who invented the arepa or whose arepas taste better (both are delicious). There are also similar dishes throughout Central America and Mexico: Gorditas in Mexico and Pupusas in El Salvador. Arepas, pupusas, and gorditas are all corn flat cakes, cooked in a hot iron pan and filled with different ingredients. They have been a staple food for thousands of years in Latin America but each is a specialty of its country with its own characteristics.

Although the arepa is typical of Colombia and Venezuela, this delicious corn flatbread has now spread throughout Latin America and Europe, even in Göttingen!

- Harina Pan (a special cornmeal that is available at the Asian grocery stores or at Tee- und Gewürze Ewert)

- Water

- Salt

Mix all ingredients well together. Let the dough sit for 5 minutes. After 5 minutes, knead the mixture a bit. Do not let the dough stand too long or it will get too dry. If necessary, you can moisten your hands with a little water. Then take a bit of the dough in your hands and roll the dough in your hands until a ball forms. Squeeze the ball between your hands and shape the arepa to give it its typical round form.

You can fry arepas. To do this, pour a lot of oil in the pan. The arepas will then cook faster. You can also cook them low-fat. For low-fat arepas, just add a little oil to the pan and use a paper towel to distribute the oil in the pan.

Regardless of which method you choose when you place the arepa in the pan, do so slowly. The pan needs to be hot, but you will then cook the arepas on medium heat. Wait five minutes, and then turn the arepa over. Let the arepa cook on this side for ten minutes, then turn it again. Another five minutes and you are done!

You can use whatever you would like for the filling. I like it with butter and cheese. If you want to prepare them vegan, avocados are a great option. Just let your imagination fly, they taste good with everything!

Our partner for the live-cooking event is the Arepahaus. Two Venezuelan sisters cater delicious Venezuelan finger food like Tequeños, Pastelitos, Empanadas, Mandocas und Cachapas. During the live cooking, we will learn from them how to prepare arepas!

Contact: catering@arepahaus.de

Zoom Conference: Cooking Live! Arepas across boarders!