Arepa (Reina Pepeada) - A Traditional Venezuelan Breakfast
The main ingredient of Arepa is corn, which is the most historical and abundant staple food in South America. It has been cultivated in the Americas for more than 5,000 years. By the time the European explorers discovered this land of mystery, there were already over 100 species of corn in the Americas. Naturally, corn became predominant in many civilizations and a defining ingredient of the cuisines of the continent. Other than corn, lima beans, avocados, peanuts, as well as chocolates and peppers are grown all over the continent, and the fillings of Arepas explicitly demonstrates the innovative usage of them. |
I started taking Spanish as a second language last year, and I was able to explore cultures of different Hispanic countries. Recently, we are learning about different South American foods, and I did an oral presentation introducing Arepa. I was amazed by the history behind this food, and I want to share with you the incredible story behind this round, thick, English-muffin-like bead from Venezuela. |
To cook Arepa in the traditional way is very time consuming. Ears of corn would be shuck and the kernels would be soaked overtime to break down and be ground. In some regions in Venezuela, people would add ground limestone or ashes to help breaking down the hull of the corn and give the corn flour a subtle change in color, texture and flavor. Then, water and salt are added to make the Arepa dough, and the shaped bread would be baked in a traditional, handmade tin oven called Anafre over coals. Thankfully, we don't need to do that anymore. In the 1950s, the precooked corn flour is invented, and from then, the making of Arepa has been simplified greatly.
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Arepas did not always have fillings. It used to be a simple bread without any stuffing accompanying food, or filled with only cheese until the 1950's. As Arepa became increasingly popular in the 50's, all kinds of fillings were invented. Back then, the filled Arepa was special and was called "Tostada," but as Tostada grew in popularity, now it is simply referred to as a filled Arepa or Arepa Rellena. One of the most popular flavor of Arepa in Venezuela is Reina Pepeada, which contains chicken, avocado, and onion.
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Recipe
There are two major steps in making Reina Pepeada - making the plain Arepa and making the filling.
To make 8 to 10 plain arepa, you need:
Pre-cooked White Corn Meal*** - 2 cups
Salt - 1/2 teaspoon
Water - 3 cups (or more, until flour stick to form dough)
Melted Butter - 2 tablespoons
Oil - 3 tablespoons
*** Pre-cooked White Corn Meal is different from just cornmeal!
If you did not have Pre-cooked White Corn Meal (shown on the left), you can use 2 cups of normal cornmeal (on the right) and about 4 cups of all purpose flour.
To make 8 to 10 plain arepa, you need:
Pre-cooked White Corn Meal*** - 2 cups
Salt - 1/2 teaspoon
Water - 3 cups (or more, until flour stick to form dough)
Melted Butter - 2 tablespoons
Oil - 3 tablespoons
*** Pre-cooked White Corn Meal is different from just cornmeal!
If you did not have Pre-cooked White Corn Meal (shown on the left), you can use 2 cups of normal cornmeal (on the right) and about 4 cups of all purpose flour.
To make the filling for Reina Pepeada, you need:
3/4 cup shredded cooked chicken
1 ripe avocado
1 tablespoon minced onion
3-4 tablespoons mayonnaise
Salt and pepper to taste
If you like your arepa to have more filling, use more ingredients proportionally.
3/4 cup shredded cooked chicken
1 ripe avocado
1 tablespoon minced onion
3-4 tablespoons mayonnaise
Salt and pepper to taste
If you like your arepa to have more filling, use more ingredients proportionally.
Directions - Making Plain Arepa
Add the melted butter and salt into the mixture. If you like, you add a little milk at the same time as the butter.
Keep stirring and stirring until it forms a dough. You might find using your hands easier than having a stirring utensil. Cover the dough mix with a plastic wrap to let it cool down and rest for 10-15 minutes. |
Heat the oil in a skillet or frying pan. Add the flattened patties to the pan and cook about 5 minutes each side until a slight golden brown crust appears . Make sure they don't brown them too quickly otherwise they will not be cooked well enough in the middle. Lower the heat if this is the case.
When ready, remove them from the pan and leave them a moment on a paper towel to drain the oil from them. |
Directions - Making Reina Pepeada Filling
If you would like to try making fancier filling for Reina Pepeada, click on the link below for a more complex recipe and instruction provided by Julie Loria on Epicurious.com
http://www.epicurious.com/recipes/food/views/Reina-Pepiada-Arepas-365290
http://www.epicurious.com/recipes/food/views/Reina-Pepiada-Arepas-365290
Sources Consulted
"Arepas Recipe." Southamerica.cl. N.p., n.d. Web. 23 Dec. 2012. <http://www.southamerica.cl/Venezuela/arepas-recipe.htm>.
Blazes, Marian. "Arepa Sandwich with Chicken and Avocado - Reina Pepiada." About.com South American Food. About.com, n.d. Web. 23 Dec. 2012. <http://southamericanfood.about.com/od/snacksstreetfood/r/reinapepiada.htm>.
Blazes, Marian. "Basic Arepas - Venezuelan and Colombian Corn Cakes." About.com South American Food. About.com, n.d. Web. 23 Dec. 2012. <http://southamericanfood.about.com/od/breads/r/arepasbasic.htm>.
Lopez, Adriana. "History of the Arepa." Adriana Lopez BLOG Pica Pica Maize Kitchen HISTORY OF THE AREPA Comments. N.p., n.d. Web. 23 Dec. 2012. <http://adrianalopezblog.com/2011/05/history-of-the-arepa/>.
Loria, Julie. "Reina Pepiada Arepas." Epicurious. N.p., n.d. Web. 23 Dec. 2012. <http://www.epicurious.com/recipes/food/views/Reina-Pepiada-Arepas-365290>.
VerEecke, David H. "What Is the Nutritional Value of Corn?" LIVESTRONG.COM. N.p., n.d. Web. 23 Dec. 2012. <http://www.livestrong.com/article/18783-nutritional-value-corn/>.
Blazes, Marian. "Arepa Sandwich with Chicken and Avocado - Reina Pepiada." About.com South American Food. About.com, n.d. Web. 23 Dec. 2012. <http://southamericanfood.about.com/od/snacksstreetfood/r/reinapepiada.htm>.
Blazes, Marian. "Basic Arepas - Venezuelan and Colombian Corn Cakes." About.com South American Food. About.com, n.d. Web. 23 Dec. 2012. <http://southamericanfood.about.com/od/breads/r/arepasbasic.htm>.
Lopez, Adriana. "History of the Arepa." Adriana Lopez BLOG Pica Pica Maize Kitchen HISTORY OF THE AREPA Comments. N.p., n.d. Web. 23 Dec. 2012. <http://adrianalopezblog.com/2011/05/history-of-the-arepa/>.
Loria, Julie. "Reina Pepiada Arepas." Epicurious. N.p., n.d. Web. 23 Dec. 2012. <http://www.epicurious.com/recipes/food/views/Reina-Pepiada-Arepas-365290>.
VerEecke, David H. "What Is the Nutritional Value of Corn?" LIVESTRONG.COM. N.p., n.d. Web. 23 Dec. 2012. <http://www.livestrong.com/article/18783-nutritional-value-corn/>.