Arepas
Griddled corn-dough cakes eaten in Colombia at any time of day, plain, with butter and cheese or filled. Every region has its own.
Ingredients
- 250 g pre-cooked white cornmeal
- 330 ml warm water
- 1 teaspoon salt
- 1 tablespoon of butter
- Fresh cheese or mozzarella (optional)
How to make it at home
- Mix the cornmeal with the salt and add the water gradually, kneading until you have a soft dough that doesn’t crack.
- Add the butter and, if you like, grated cheese, and knead a little more. Leave to rest for 5 minutes.
- Roll into balls and flatten them into discs a finger thick.
- Cook them on a griddle or frying pan over a medium heat for about 6 minutes per side, until crusty.
- Serve hot with butter and cheese, or split them open and fill them.
The trick: If the dough cracks when you flatten it, it needs more water.