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Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
Twist on Tradition. Ingredients. 1 ¼ cups water. 1 cup P.A.N. fine cornmeal. 2 tbsp olive oil. 1 tsp kosher salt and pepper. 4 oz Mexican chorizo, casing removed
A staple in Colombian cuisine, arepas can be grilled, baked, fried, boiled or steamed, but actor Juan Pablo Espinosa says they're best when they're filled with cheese.
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Typical sauces are hogao, a tomato onion sauce, and ají, a spicy raw cilantro-based sauce used as a condiment for many dishes and sides, which can be used for most foods. Ají sauce comes in many different varieties based on region and ranges from a sweet flavour to very spicy. Ají picante can range from 30,000 to 50,000 Scoville.
Bandeja paisa of Colombia. The cuisine of Colombia consists of a large variety of dishes that take into account the difference in regional climates. For example, in the city of Medellín the typical dish is the bandeja paisa. It includes beans, rice, ground meat or carne asada, chorizo, fried egg, arepa and chicharrón. It is usually ...
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Stuffed rice balls coated with bread crumbs and then deep fried; they are usually filled with ragù (meat and tomato sauce), mozzarella, and peas [9] Arepa: Venezuela, Colombia: A flat, round, unleavened patty of soaked, ground kernels of maize (or maize meal or flour) that can be grilled, baked, fried, boiled or steamed [10] Asinan: Indonesia