Recipes » Main Dish » Reina Pepiada Arepa
T. Colin Campbell Center for Nutrition Studies


  • 1 (14-ounce) can jackfruit, drained
  • ¼ tsp garlic powder
  • ¼ tsp turmeric
  • ¼ tsp cumin
  • ½ onion, diced
  • 1 cup chopped cilantro
  • 2 tsp plant-based mayonnaise
  • 1 tsp white vinegar
  • 1 avocado, pitted and peeled
  • 8–10 Venezuelan corn arepas
  • Sprouts to taste
  • Salt and pepper to taste


To prepare the filling

  • 1. Place the jackfruit in a saucepan and add enough water to cover. Boil for 15 minutes.
  • 2. Drain the jackfruit, rinse with cool water, and shred the jackfruit completely with your hands.
  • 3. Heat a skillet over medium heat and add the jackfruit, garlic powder, turmeric, and cumin. Add a little water or vegetable broth, as needed, to prevent the ingredients from sticking, and sauté for 5 minutes. When finished, remove from heat.
  • 4. Meanwhile, combine the onion and cilantro in a bowl.
  • 5. In a separate container, add the plant-based mayonnaise, white vinegar, and avocado.
  • 6. Mash the avocado with a fork until it becomes pureed and incorporated well with the mayonnaise.
  • 7. Combine the three elements of the filling: the onion and chopped cilantro mixture, the mashed avocado mixture, and the sautéed jackfruit. Mix well.

To prepare the arepas

  • 1. Heat the arepas and cut them lengthwise.
  • 2. Fill the arepas with the prepared jackfruit mixture and add sprouts if you like.

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