Heaven, to a Colombian, would look like pillows of arepas I’m sure. An ancient mixture of cornmeal and water, arepas are known as the “bread” of Colombian and Venezuelan cuisine.
They eat them with hot chocolate in the morning or with rum in the evening. It’s a staple for Colombians- breakfast, lunch, dinner, snack- always arepas.
I did a LIVE Instagram video with Catalina who is from Colombia. It was so special to learn this national dish from a proud Colombian. See her flag in the video. 🇨🇴😍 @rootsartesano .
They are delicious and naturally vegan and gluten-free.
After you have that, it’s easy- just add water and salt and you can make your arepas. Toppings are up to you.
Arepas with Catalina
- 2 cups precooked corn flour
- ½ c cold water (or as needed)
- pinch of salt
- Fried plantains*
- queso fresco
- Oaxacan cheese
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Thank you Catalina for such a fun lunch- we made Colombian Arepas on the show today!!! It was so special to learn from a proud Colombian! See her flag in the video!! 🇨🇴😍 @rootsartesano . They are delicious and naturally vegan and gluten-free. Catalina shared all the great toppings you can put on top like beans, cheese, plantains or even honey and chicken! I loved the two kinds we made- one was arepas with toppings on top and the other was cut in half to put toppings inside, to make like a Colombian sandwich! I might try mine with some green goddess sauce and pickled red cabbage one of these days. 😍So many choices. . The recipe is so simple but you need to have the right cornmeal- it is pre-cooked cornmeal special for Arepas. Find it in a Latin market near you. We used P.A.N brand. After you have that, it’s easy- just add water and salt and you can make your arepas! . Arepas with Catalina 2 cups precooked corn flour ½ c cold water (or as needed) Salt . Mix in a bowl until you get a dough that forms into a ball. If it is too dry add some more water. Work it a little then start to form balls like the size of a golf ball. Flatten with your hands as thin as you can get. Cook in a pan with coconut oil or on a hot parilla, comal or hot plate. Start on a higher heat than lower it to cook through. It could take 10-15 minutes. Then, top with toppings. For the most traditional- just butter. But you can also add avocado, cheese, and plantains. Catalina says in Colombia they eat them with hot chocolate in the morning or with rum in the evening. It’s a staple for Columbians and I’m so happy I could step into the beautiful Colombian culture with Catalina as a guide! Thanks to all who joined. Full recipe on www.shapeupfridge.com . Salute! . #arepas #colombia #chef #cheflife #simplecookingcookingshow #plantains #glutenfree #vegan #vegetarian #avocado #beans #cilantro #medellin #vegano #vegetariano #cornmeal @medellinantioquiaco #colombianaA post shared by Chef Joanna’s Kitchen (@chefjoannas) on