🔕 🔔

My Basket ()

All questions

I suddenly miss what I know of as "arepas." They were always available in Panama supermarkets, pre-made: a thick ground corn cake with cheese that was griddle-cooked (I believe they are also found in Colombia, but names of foods can get confusing). Anybody know where I would start for sourcing the right type of corn (and what that type is)? I believe it's just this corn and water and cheese, but maybe there are other ingredients that people could enlighten me about? I never saw them made. I know I can just use a fresh white cheese and that's easy enough to find.

asked by Raquelita about 6 years ago
4 answers 1773 views
C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added about 6 years ago

Goya makes "masarepa" -- specially treated cornmeal (masa) intended for arepas. Look at an Hispanic store, hopefully somewhere near you, or order online. My experience is limited, but I have tried a recipe that worked well, from www.andreasrecipes.com. She calles them Columbian Arepas. Now I'll look for enlightenment from other FPers.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

These are not the same as Venezuelan arepas which use white corn meal, and a different water to flour ratio. (1.5 to 1). DO a simple google or just use the direction in the back of the masarepa bag for great arepas. Don't forget the salt. A dash of melted butter into the dough makes the arepa even more delicious.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Might also try Mark Bittman's recipe from a few years ago: Here is a link: http://nyti.ms/31m6nz

445e20c3 ae7c 4384 a5f7 c63a3b70db4d  img 2825
added about 6 years ago

Was just going to post Mark Bittman's recipe for you, but I see that davidpdx has alreadt done it. I've made it a few times, and thought it was quite tasty. I don't know if it's as authentic as you are used to, but you could certainly tweak.