Venezuelan Arepas

About This Recipe

The arepa is Venezuela's most fundamental food: a thick, round patty of masarepa (pre-cooked white cornmeal) that is griddled or baked until golden outside and fluffy within, then split and stuffed with any number of fillings. Eaten morning, noon and night, the arepa is as essential to Venezuelan identity as bread is to France or rice to Japan. The most famous filling is reina pepiada — a creamy avocado and chicken salad named after a beauty queen — but arepas can be filled with black beans, fried plantain, cheese, shredded beef, or all of the above simultaneously. Making arepas requires just three ingredients: masarepa, water and salt, yet the result in the right hands is deeply satisfying.

Ingredients

Serves 4

• 400 gmasarepa (pre-cooked white cornmeal)(such as P.A.N. brand)
• 500 mlwarm water
• 1 teaspoonsalt
• 2 tablespoonsvegetable oil(for cooking)
• 2ripe avocados
• 200 gcooked chicken breast(shredded)
• 3 tablespoonsmayonnaise
• 1lime(juice only)
• 1 teaspoonsalt(for filling)

Instructions

1. 1

   Make arepa dough

   Mix masarepa, warm water and salt in a bowl. Stir, then knead with your hands for 2 minutes until a smooth, pliable dough forms. Rest for 5 minutes. It should not crack when you shape it.

   If the dough is too dry and cracks, add water one tablespoon at a time. It should feel like soft modelling clay.

2. 2

   Shape

   Divide dough into 8 equal pieces. Roll each into a ball, then flatten between your palms into a disc about 1.5cm thick and 10cm diameter.

3. 3

   Cook

   Brush a non-stick pan or griddle with oil and heat over medium heat. Cook arepas for 5–7 minutes per side until golden and a crust forms. Finish in a 180°C oven for 10 minutes until they sound hollow when tapped. Split open while hot.

4. 4

   Make reina pepiada filling

   Mash avocado with mayonnaise, lime juice and salt. Fold in shredded chicken. Stuff generously into warm split arepas.

Variations

• •

  Reina pepiada (avocado chicken) is the classic filling.

• •

  Pabellón arepa: black beans, shredded beef, plantain and white cheese.

• •

  Domino: black beans and white cheese.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Cooked arepas keep at room temperature for 1 day or refrigerated for 3 days. Reheat in a hot pan or oven.

Frequently Asked Questions