AREPA!

I have yet to visit the home of the arepa (Venezuela & Columbia), but when I picture it in my head I imagine bright colours, warm kitchens, and people enjoying homemade foods, like these arepas that are served at every meal.  Like all cultures that have strong associations with food, I would bet that traditional recipes are passed down from generation to generation, with grandmother and grandchildren standing at the stove cooking together.  For some reason, it always seems that grandmothers have the best recipes, or that they know how to cook that recipe just right.

Well, I'm not a Colombian or Venezuelan grandmother, but when my boyfriend sent me an article about arepas, I was sure as hell ready to try and be one!  Thick, round disks of warm, crunchy, chewy cornbread, naturally gluten free, and virtually singing to me of warm, brightly coloured kitchens and family get togethers.  It's comfort food that belongs at every meal, whether it's spread with a little butter in the morning, stuffed with meat and cheese in the afternoon, in a bread basket at the dinner table, or even sprinkled with a little cinnamon and sugar for dessert.

I'm mourning the loss of the years that I wasn't making and eating arepas.  Forget being gluten free, these are for everyone.  Unless you don't have a soul.  If you don't want to eat these, you cannot possibly have a soul.  If you can smell these delightful little pucks of gold and still resist them, I am very, very scared of you and your demon powers.

On a more positive note, these are really not very difficult to make.  The hardest part of the process is finding the corn dough that you need to make them with.  It's pre cooked white cornmeal, and it is completely different from the regular cornmeal you probably already have in your cupboard.  Don't use that cornmeal, it won't work and you will curse me and cry for days.  If you can find it, use P.A.N. Pre Cooked White Maize Meal (instant dough).  We were able to find it at our local meat market that has a strong Latin American influence and so is well stocked with goodies like fresh tortilla chips, salsas, meats, cheeses, and of course this coveted yellow bag of P.A.N that would bring our arepas to life.

Here's how to make the dough for the arepas:
Start with 2 1/2 cups warm water, then add 1 teaspoon of salt, a teaspoon of vegetable oil, and 2 cups of the P.A.N. cornmeal.  Start kneading everything together with your hand until a smooth dough forms.  You don't want to overwork it so it becomes dry, but you don't want it to be too wet either.  Try making a small patty, and holding it in your palm flip your hand over the bowl.  If it sticks to your hand, the dough is too wet.  Keep kneading or add a touch more cornmeal.  When the dough is ready, form small balls (about the size of a golfball) and then flatten so it becomes a round disk shape (like a hockey puck) but not too thick or it will take a long time to cook.

Cooking the arepas:
This can be done several different ways.  You can fry them, bake them, barbecue them, griddle them, or a combination of various methods.  We opted for what seemed like a traditional method, combo frying/baking.  Heat a large pan on the stove with a light coating of oil on low to medium heat, but no hotter than that.  The goal is to form a light brown crust on the outside, and to have the insides cook very slowly as well.  Ours took about 20 minutes per side to get a nice crust going.  While they are cooking, preheat the oven to 350 degrees, and place a piece of parchment paper on a shallow pan.  When the arepas are browned on both sides in the pan, transfer them to the baking sheet, and place in the oven for about 20 more minutes.  Test for doneness by tapping them lightly.  If they sound hollow, they're ready.  When you cut them open the insides should be a bit doughy, contrasting nicely with the crunch on the outside.

Filling the arepas:
What do you have in your fridge?  What are your favourite meats, cheeses, or veggies?  Use them!  Seriously, this part is completely up to you.  I had to try one with just some butter on it, and it was amazing.  I could easily snack on those all day.  But we had these planned for a dinner, so we stuffed ours with slow cooked pulled pork and fresh avocado.  It was fantastic.  If you're looking for a veggie option they would be well suited to some grilled zucchini, eggplant and topped with brie cheese.  Or fresh tomatoes, cucumbers and cheddar would hit the spot.

I'm so happy I've discovered arepas.  They are so versatile, and such a good bread alternative.  I love the smell of warm cornmeal as they cook, and the steaming, gooey insides when you split one in half.  Although they may be common in the southern hemisphere, I think they make quite an impression here in the "north".  Plus, they are just fun to say.  Arepa!!