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Arepas

Name: Arepas
Cuisine: Venezuelan
Ingredients: 2 cups precooked white cornmeal (masarepa); 2 1/2 cups water; 1 tsp salt; for cooking vegetable oil or butter

Arepas are cornmeal cakes that are a staple of Venezuelan cuisine, known for their versatility as they can be grilled, baked, or fried and stuffed with a variety of fillings. They hold cultural significance as a traditional food dating back to pre-Columbian times and continue to be a beloved daily food across Venezuela.

4 ingredients

cornymildtoastysavoryslightly sweet

Culinary DNA Preview

Indigenous70%

Spanish30%

Ingredients

precooked white cornmeal (masarepa)
2 cups
water
2 1/2 cups
salt
1 tsp
vegetable oil or butter
for cooking

Method

Steps not available

Origin Story

Arepas originated with the indigenous peoples of the region now known as Venezuela, who used ground corn to make simple cakes cooked on hot stones, a tradition that has evolved but remains integral to Venezuelan identity.

Culinary DNA

Ingredient ancestry breakdown

Indigenous70%

ingredients+techniques

Spanish30%

ingredient_origin

Techniques

mixing griddling baking stuffing

Stories about this dish

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