Name: Venezuelan Corn Arepas
Prep time: 5 min
Cook time: 20 min
Ingredients: 2 cups of precooked cornmeal (masaharina); 2 ½ cups of water (approximately); 2 tablespoons ground flaxseed; ¼ teaspoon turmeric; Salt and pepper to taste

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Recipes » Side Dishes » Venezuelan Corn Arepas

By Vanessa Marquez

(1)

Arepas are small, round patties made from precooked ground cornmeal or flour. They are a typical component of Venezuelan and Colombian gastronomy. Traditionally, they are deep fried, baked, or pan fried and filled with meat and/or beans.

Prep: 5 mins Cook: 20 mins

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

2 cups of precooked cornmeal (masaharina)
2 ½ cups of water (approximately)
2 tablespoons ground flaxseed
¼ teaspoon turmeric
Salt and pepper to taste

Instructions

1. In a large bowl, combine the cornmeal, flaxseed, turmeric, and salt and pepper.
2. Add the water little by little, while mixing the dough with your hands. The dough should hold together and be soft and moist
3. Let the dough rest for 2 minutes.
4. Preheat a nonstick skillet over medium-low heat.
5. Scoop out a small handful of dough and roll into a ball. Gently press the ball into a medium-thick circular disc.
6. Place the arepas in the pan and cook until golden brown on both sides.
7. Serve the arepas hot.

Cooking Tips

1. Fill the arepas with beans, avocado, or your favorite plant-based filling.
2. To prepare red arepas, process ½ cup of beets with ½ cup of water in a blender. Replace the water with this “beet juice” to mix with the cornmeal mixture.
3. To prepare green arepas, process ½ cup of spinach with ½ cup of water in a blender. Replace the water with this "spinach juice" to mix with the cornmeal mixture.