Introduction
What to expect
Grilled cornmeal cakes are split open and stuffed with shredded chicken, creamy avocado, and fresh cilantro.
The story
Behind the recipe
The arepa is a pre-Columbian dish with origins in the region now encompassing Colombia, Panama, and Venezuela. Archaeological evidence, including tools for grinding maize and clay slabs for cooking, suggests its existence dating back at least 3,000 years in Colombia and around 2,800 years in Venezuela. The name "arepa" derives from the Cumanagoto language word "erepa," meaning cornbread. Throughout its history, the arepa has remained remarkably consistent with the version consumed by indigenous peoples before European colonization, making it a rare example of a pre-contact tradition that has endured. It is a staple food in both Colombian and Venezuelan cuisine.
Method
Instructions
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1
Mix the corn flour, water, and salt until a soft dough forms.
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2
Shape the dough into thick discs and let them rest for 5 minutes.
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3
Grill or pan-fry the arepas over medium heat until golden and cooked through, about 7 minutes per side.
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4
Toss the shredded chicken with lime juice, salt, and chopped cilantro.
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5
Split the warm arepas open and stuff with chicken, avocado slices, and cheese.
Adaptations