Arepas, Venezuela


A corn-dough patty that provides a savory canvas onto which you can paint any number of delicious toppings: cheese, shredded chicken, crisped pork skin, perico, beef, tomato, avocado … it’s the most beautiful thing to come out of Venezuela since all those Miss Universe winners.

http://allrecipes.com/recipe/238510/homemade-arepas/

Ingredients

  • 2 1/2 cups lukewarm water
  • 1 teaspoon salt
  • 2 cups pre-cooked white corn meal (such as P.A.N.®)
  • 1/4 cup vegetable oil, or as needed 

Directions

  1. Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
  2. Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
  3. Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
  4. Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

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