Arepa

Arepa(Spanish pronunciation:[aˈɾepa]) is a type of flatbread made of groundmaizedough stuffed with a filling, eaten in northern parts ofSouth Americasincepre-Columbiantimes, and notable primarily in the cuisine ofColombiaandVenezuela, but also present inBolivia,Ecuador, andCentral America.
Initially,arepaflour was made by grinding maize at home. In the 1950s, precookedarepaflour was invented byLuis Caballero Mejías[es], a Venezuelan engineer, and became an instant success.
Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese,cuajada(fresh cheese), various types of meat, avocado, ordiablito(deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexicangordita,the Salvadoranpupusa, the Ecuadoriantortilla de maíz,and the Panamaniantortillaorchanga.
Thearepais apre-Columbiandish from the area that is now Colombia, Panama and Venezuela.Instruments used to make flour for thearepas, and the clay slabs on which they were cooked, were often found atarchaeological sites in the area.Although it has not been specified in which country anarepawas cooked for the first time, it has been possible to define the oldest dates of the presence of maize in Colombia and Venezuela.
For example, in Colombia, the first record of the presence of corn cultivation dates from about 6,000 years ago.However, the presence of arepas dates from 3,000 years ago (Specifically in theAltiplano Cundiboyacenseby theMuisca),while in Venezuela, the estimate is about 2,800 years ago.
Throughout its history, thearepahas stayed mainly unchanged from thearepasthat pre-Columbian native peoples would have consumed, making thearepaone of the few pre-contact traditions that have remained popular in the years sincecolonization.The namearepais related toerepa, the word for 'cornbread' in theCumanagoto language.
Thearepais a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour.  It can be grilled, baked, fried, boiled, or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. Simplearepasare filled with butter or cheese and baked. Depending on the meal, more filling varieties can be added with combinations of ingredients like beans, meat, avocados, eggs, tomatoes, salad, shrimp, or fish. Friedarepasare often consumed in northern South America, filled with white cheese on top and served with fried eggs. Sweet friedarepasare another variety often prepared withsugarloaf(papelón) and anise (anís). Venezuelan white cheese is another topping for friedarepasthat can be combined with feta cheese.
Initially,arepaflour was made by grinding maize at home. In the 1950s, precookedarepaflour was invented by Dr.Luis Caballero Mejías[es], a Venezuelan engineer, and became an instant success. The flour is mixed with water and salt, and occasionally oil, butter, eggs, and/or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. Some varieties ofarepasare made with "peeled" corn using thenixtamalizationprocess; they are known asarepa pelada.
Arepaflour is specially prepared (cooked in water, then dried) for makingarepasand other maize dough-based dishes, such ashallacas,bollos,tamales,empanadas,atoleandchicha. The flour may be calledmasarepa,masa de arepa,masa al instante, orharina precocida. The most popular brand names of maize flour areHarina PANand Harina Juana in Venezuela, Areparina in Colombia, and Goya elsewhere.
The dish is known in multiple cuisines, butColombiaandVenezuelahave a "heated and longstanding"gastronationalistic rivalryover the origins of the dish.According to food anthropologistOcarina Castilloof theCentral University of Venezuela, the dish is likely thousands of years old and originated in the region now occupied by the two countries beforecolonizers of the areadrew borders.
Bolivianarepasare made from corn. There are different ways to preparearepas, but one of the most traditional is theCotocarecipe.  Several varieties ofarepacan be found in the country, such as the Cruceña and Andina varieties.
The first record of the existence of arepas dates from about 3,000 years ago in what is currently Colombia.
Thearepais an iconic food inColombia, with some 75 distinct preparation forms. According to a study conducted by the Colombian Academy of Gastronomy, thearepais part of the Colombian cultural heritage and can be considered a symbol of national gastronomic unity.
In 2006, thearepawas named the cultural symbol of Colombia in a competition organized bySemanamagazine with support fromCaracol Televisión, theMinistry of Cultureand 'Colombia is Passion'.
In thePaisa region, thearepais especially important to the local people and sometimes accompanies all meals of the day. In addition,arepasare strung into necklaces and placed around the necks of honored dignitaries as a sign of praise. Many varieties ofarepawere introduced from this region.
In Colombia, thearepais sold commercially in neighborhood stores, chain supermarkets, and market plazas and packaged with preservatives as a pre-molded white or yellow corn dough ready to grill or fry at home.It is also sold in the form of industrialized corn flour that requires hydration before preparation.In addition,arepasare sold by street vendors, in cafeterias, and in neighborhood stores.
Restaurants of the Paisa Region offer a wide variety ofarepas, including a unique style of stuffedarepathat can be filled with eggs, meat, or cheese.Colombians in theCaribbean regioncommonly eat a breakfast variation calledarepa con huevo, which consists of a cookedarepawhich has been split open, stuffed with a raw egg, and fried.
The Colombian Arepa Festival is celebrated inBarranquilla,Bogotá,Bucaramanga,CaliandMedellín. Each city takes turns organizing the festival between August and December.There are also many other types of arepas, includingArepa de Choclo, Arepa de Queso, Arepa Frita, Arepa Costeña, Arepa de Yuca, and Arepa Paisa.
According to theSanta MartaCity newspaper,El Informador, there are about 75 types ofarepasaround Colombia;among them is thearepaocañera, consumed in theDepartment of Norte de Santander, characterized by the addition ofqueso costeño(lit.'coastal cheese') and other types of meat.Some recipes for this type ofarepacan containdoble cremacheese and chicken.One of its characteristics is that it is relatively thin unlike otherarepasand also has a toasted and golden colored shell.
Another variation is thearepaboyacense, with theMunicipality of Ventaquemadabeing one of the most outstanding in terms of its production.This type ofarepamay contain butter, eggs, and cheese.It has a certain sweetness, and in some recipes, thisarepamay havecuajada.
There is also thearepapaisa, which is consumed in theDepartment of Antioquia. It is prepared withmaíz trillado(lit.'threshed corn'). This form most closely resembles indigenous cuisine.
In addition, anotherarepavariation consumed in theAndean regionof the country is thearepasantandereana, which contains cookedyucaandchicharrón.
In theProvince of Guanacaste,arepasare prepared in the form of large, toastedsponge cakes, seasoned withBagacestype cheese. InCartago, during colonial times,arepaswere filled withpork.
InPuerto Rico, mainly in theSan Juanarea and beach sides,arepasare popular. They can also be found in some restaurants, almost always asarepas de coco. The Puerto Ricanarepais made with corn flour, coconut milk, coconut oil, baking powder, and sugar. They can be fried, baked, or cooked on a grill. Once done, thearepais cut open and stuffed. There are countless fillings. Crab, shrimp, and octopus stewed insofrito, lemon, coconut milk, and ginger, among other ingredients, are the most popular.
Arepasare present in theCanary Islandsdue to population flow between the islands andVenezuela. They are found in theprovince of Santa Cruz de Tenerifeand rarely in the archipelago's eastern islands. Many of thearepasconsumed in the islands' bars and restaurants are fried. Some incorporate ingredients from local gastronomy such assoft cheeseor Canaryplantain.
Thearepais a symbol of Venezuelan gastronomy and one of the most common pre-Hispanic foods still popular inVenezuela.The first records of this dish are about 2800 years ago.
According to a 2015 survey of the Venezuelan people, nearly 70 percent of the nation atearepasregularly.It is common for Venezuelans to eatarepasthroughout the day, both as snacks and as sides to meals, creating a culture where thesecornproducts (Harina PAN) can be found almost everywhere and in specific restaurants calledareperas.
Thearepais seen as a cornerstone of aVenezuelan diet; prior to the 2015 food shortages, it was estimated that each year the average Venezuelan consumed about 30 kilos of thecorn flourused to makearepas.Venezuelanarepasare commonly filled with a great variety of different fillings, from beef andavocadoto cheese, varying widely by the location of where they are sold and the ingredients that can be obtained.
In Venezuela'sAndesregion,arepas de trigoare made with wheat flour rather than cornmeal. These lighterarepasare generally eaten as a snack or an accompaniment to heavier meals.
Venezuelan presidentNicolás Maduro"has tried to use arepas as a nationalist rallying point, if not a political tool, claiming the food is from his country alone", according to theNew York Times.