Arepas

By Diana

I couldn't just start posting again without highlighting that in the last 6 weeks and until now over 40 people have been killed during street protests in Venezuela. Why are they protesting? People are tired of living with fear, of being censored and brutally silenced. Venezuela is one of the most violent places on Earth, with one of the highest records of kidnappings, carjackings and murders. Most recently and with great shame for the fifth largest member of the Organization of the Petroleum Exporting Countries (OPEC), Venezuelan people are facing chronic basic goods shortages, of everyday products such as soap, tooth paste, dippers, toilet paper and medicines. In terms of food, there is a lack of flour, sugar and milk. People have to queue for long hours to carry out their grocery shopping but must supermarket shelves remain empty. 

This is why I have decided to post a recipe of one of our most popular national dishes. Arepas are traditional patties, flat cakes or soft breads (pick your own definition) made with a special precooked corn flour or cornmeal commonly known as P.A.N. flour or Harina P.A.N. We usually eat them for breakfast and stuff them with something savory, typically white fresh cheese, scramble eggs or meat. In London this flour can be found in Latin-American shops, most common at Elephant and Castle, but also in places like Tooting market, Brixton and even Portobello market. I get mine from an Arabic grocery store in Morden, weirdly enough. Unfortunately my own mum in Caracas hasn't been able to find any P.A.N. flour lately.

This dish is suitable for gluten-free and nut-free diets. 

 

© The Teaspoon

Ingredients

(makes 4 arepas)

200 gr P.A.N. flour (pre-cooked white corn meal)

1/2 teaspoon salt

300-400 ml water

© The Teaspoon

© The Teaspoon

Preparation method

In a bowl mix the flour with the salt and add the water. Use your hands to make a soft dough. If it feels dry then add a little bit more water until it becomes flexible. If it feels too runny then add a little bit more flour.

 

© The Teaspoon

Lightly grease a pan and preheat it at medium heat.

Divide the dough into four pieces of equal size and with each one make a small and smooth ball.

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Flatten the ball with the palm of your hands and place it delicately on the preheated pan. I tend to make them of approximately 1-2 cm thick. Use your fingers to smooth out any cracks along the edges. Repeat with the rest of the dough. Allow them to cook evenly on each side and then flip them over so the other side can be cooked too. This will take approximately 15 minutes. 

Eat the arepas while they are still warm. You can open them with a knife and fill them as if they where an English muffin. Just remember that they are not ;)

Enjoy!

© The Teaspoon

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