Okay, so I’ve been trying out all sorts of new stuff in the kitchen lately, and let me tell you, this one was a real winner. I’ve always been a fan of cornmeal, there’s just something about that grainy texture that I love. So, I thought, why not try making some cornmeal cakes? And not just any cornmeal cakes, but the kind they make in Colombia. I’ve heard they’re called “arepas” and that they’re a big deal over there, eaten any time of day.
First, I had to get my hands on the right kind of cornmeal. Apparently, you need this special precooked stuff called “masarepa.” I found it at a Latin food store. It was labeled clearly, so no big deal finding it, but it’s definitely different from the usual cornmeal I use for cornbread or johnnycakes.
Next, I gathered all the other ingredients. Besides the masarepa, you need some water, salt, and a bit of oil. Some people add cheese or butter, but I wanted to keep it simple for my first try. Once I had it all together, I started mixing!
Mixing the dough was pretty straightforward. I just combined the masarepa, water, and salt in a bowl. I used my hands to mix it all together. It took a few minutes of kneading to get it to the right consistency – kind of like playdough, you know? Not too dry, not too sticky. I then took a rest for about 10 minutes to let the masarepa soak up the liquid.
- 2 cups masarepa
- 2 1/2 cups warm water
- 1 teaspoon salt
- 2 tablespoons oil (for frying)
After that, I formed the dough into little balls and then flattened them into disks. They were about 1/2 inch thick, give or take. I heated up some oil in a pan over medium heat. I wanted them crispy on the outside but still soft on the inside.
Once the oil was hot, I carefully placed the arepas in the pan. I fried them for about 5-7 minutes on each side, until they were golden brown and cooked through. You could smell the cornmeal cooking, and it was making my mouth water. I could tell they were going to be great!
When they were done, I took them out of the pan and let them cool for a bit. I served them up just like that, plain and simple. And man, they were good! Crispy on the outside, soft and fluffy on the inside. They had that nice cornmeal flavor, but it was a bit different than what I’m used to. Kind of like a cross between a pancake and a tortilla, but with that unique cornmeal texture. It is so great that you almost melt in your mouth when eating it.
A New Favorite
These arepas are definitely going to be a regular thing in my kitchen. I can see why they’re so popular in Colombia. They’re easy to make, and you can eat them with just about anything. Next time, I might try adding some cheese or serving them with some eggs or beans for breakfast. The possibilities are endless! I heard that some people eat it all day every day, and I think I can join them from now on!
