• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6

    Colombian Arepa

    The arepa is a Colombian kitchen stable. It’s what represents the country aside from coffee. There are different varieties of this corn cake from Bogota’s white, round, and flat to the Carribean Coast’s thick fried stuffed with egg known as Arepa e’Huevo and the sweet yellow corn cake known as Arepa de Choclo. Today arepas are easily found in Colombian bakeries and Hispanic food markets in the frozen food section. The arepa can be grilled, baked, or even fried. Enjoy with a side of fresh white cheese, scrambled eggs for breakfast, hogao or guacamole as a snack, or with meat for dinner. 


    pre-cooked white cornmeal
    ricotta cheese
    1 1/2
    hot water
    Begin by adding the cornmeal, ricotta cheese, and salt in a medium size non reactive bowl.
    With one hand, mix it all together. Then with your other hand slowly add in the hot water until the mixture comes together like pizza dough.
    Knead for 5-10 minutes until it becomes soft dough. Let it rest in the bowl for 10 minutes with a damp paper towel over it.
    Preheat your sauté or grilling pan on medium heat.
    Divide the dough in 4 to 6 equal parts. Roll it into a ball then flatten it into an arepa. Round and 4-5 inch's in length and however thickness you like.
    Once all arepas are formed, add the butter into your pan and let it melt. Add as much arepas as you can into the pan and let it cook 3-5 minutes on each side or until golden.
    Serve immediately.

    The base number of servings for this recipe is 6

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    Colombian Arepa Recipe


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