Arepa facts for kids
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| Course | Any course |
|---|---|
| Place of origin | Pre-Columbian northern region of South America |
| Region or state | Northern region of South America |
| Associated national cuisine | Colombia, Venezuela |
| Created by | Timoto-Cuica people |
| Main ingredients | Corn flour (maize meal or flour) |
An arepa is a tasty food made from ground maize (corn) dough. It comes from the northern part of South America, long before Europeans arrived. Today, it's super popular in Colombia and Venezuela. You can also find it in Bolivia and other countries.
People in these countries eat arepas every day. You can enjoy them with many different toppings or fillings. Some common ones are cheese, fresh cheese called cuajada, various meats, chicken, or avocado. Arepas can even be split open to make delicious sandwiches! They come in different sizes and are made with various types of corn. The ingredients added also change how they are prepared. Arepas are similar to the gordita from Mexico and the pupusa from El Salvador. They are also like the tortilla de maíz from Ecuador and the tortilla or changa from Panama.
Contents
What is an Arepa?
An arepa is a flat, round patty. It is made from soaked, ground corn kernels. More often today, it's made from special cornmeal or corn flour. You can cook arepas in many ways: grilled, baked, fried, boiled, or steamed.
Arepas come in different colors, flavors, and sizes. What you stuff them with also changes depending on the region. Simple arepas are often filled with butter or cheese and then baked. For a bigger meal, arepas can be topped or filled with combinations of ingredients. These might include beans, meat, avocados, eggs, tomatoes, salad, shrimp, or fish. It all depends on the meal!
How Arepas Are Made
To make arepas, corn flour is mixed with water and salt. Sometimes, oil, butter, eggs, or milk are added too. Since the flour is already cooked, it's easy to form the mixture into patties. After being mixed and shaped, the patties are fried, grilled, or baked. Some types of arepas are made using a special process called nixtamalization. This process "peels" the corn. These arepas are known as arepa pelada.
The corn flour used for arepas is specially prepared. It is cooked in water, then dried. This special flour is also used for other corn dough dishes. These include hallacas, bollos, tamales, empanadas, atole, and chicha. This flour might be called masarepa, masa de arepa, masa al instante, or harina precocida. Some popular brands of corn flour are Harina PAN and Harina Juana in Venezuela. In Colombia, a popular brand is Areparina.
Where Arepas Come From
The arepa is a very old dish. It comes from the area that is now Colombia and Venezuela. This was long before Europeans arrived. Scientists have found tools used to make flour for arepas at old archaeological sites. They also found clay slabs where arepas were cooked.
We don't know exactly which country first cooked an arepa. However, we know when corn first appeared in these areas. In Colombia, corn has been around for about 3,000 years. In Venezuela, it's about 2,800 years.
Through history, the arepa has stayed mostly the same. It is still very similar to the arepas eaten by native peoples before European colonization. This makes the arepa one of the few very old traditions that are still popular today.
Arepas in Different Countries
Colombia
The arepa is a very important food in Colombia. There are about 75 different ways to prepare it! A study by the Colombian Academy of Gastronomy said that the arepa is a part of Colombia's culture. It is a symbol of how Colombians share food traditions.
In 2006, the arepa was chosen as the cultural symbol of Colombia. This was part of a competition supported by a magazine, a TV channel, and the Minister of Culture.
In the Paisa region of Colombia, the arepa is super important. People there sometimes eat it with every meal of the day. Also, arepas are sometimes made into necklaces. These necklaces are placed around the necks of important visitors to show honor.
In Colombia, you can buy arepas in many places. They are sold in local stores, big supermarkets, and market places. You can also buy them pre-made and packaged. These are ready to grill or fry at home. Another option is industrialized corn flour, which you mix with water. Street vendors, cafeterias, and neighborhood stores also sell arepas. Restaurants in the Paisa Region offer many kinds of arepas. Some even have unique stuffed arepas filled with eggs, meat, or cheese.
Colombia celebrates the Arepa Festival in five big cities: Bogotá, Medellín, Cali, Barranquilla, and Bucaramanga. Each city takes turns hosting the festival between August and December.
Venezuela
The arepa is a symbol of Venezuelan food. It is one of the most common old foods still popular in Venezuela.
A survey in 2015 showed that almost 70 percent of Venezuelans ate arepas regularly. It's common for Venezuelans to eat arepas throughout the day. They have them as snacks or as side dishes with meals. This means you can find these corn products almost everywhere. The arepa is seen as a main part of a Venezuelan diet. Before food shortages in 2015, it was thought that the average Venezuelan ate about 30 kilograms of the corn flour used for arepas each year.
Venezuelan arepas are often filled with many different things. These can range from beef and avocado to cheese. The fillings change a lot depending on where they are sold and what ingredients are available.
In the Andes region of Venezuela, people make arepas de trigo. These are made with wheat flour instead of cornmeal. These lighter arepas are usually eaten as a snack or with bigger meals.
Bolivia
Bolivian arepas are made from corn. There are different ways to prepare them. One of the most traditional is the Cotoca recipe. You can find several types of arepa in the country. Some examples are the Cruceña and Andina varieties.
See also
In Spanish: Arepa para niños
