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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.
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.
In Colombia and Venezuela, arepas are a common type of bread made with corn flour, usually filled for making diverse sandwiches. Arepa de huevo is a type of arepa from the Caribbean coast of Colombia. Many breads in Paraguay, Brazil and Northeast of Argentina are made with flour and cheese, like chipa, sopa paraguaya and pão de queijo.
Lechona, a traditional dish from the Tolima department, is a mixture of yellow pea purée and pork meat, with a side of rice arepa 'oreja de perro' and corn 'insulzo'. Picada Colombiana, chopped specialties served as a combo platter. Tamales are corn or corn/rice "cakes" wrapped in plantain tree leaves and steamed. They can be filled with ...
In Venezuela, arepas are stuffed with all kinds of meats and vegetables. Chef Lis Hernandez show us how to make arepas with avocado chicken salad, or reina pepiada arepas. The post How to Make ...
Arepas have been made in Venezuela and surrounding regions since long before the arrival of Europeans in South America, and the nourishing corn breads can range from simple to elaborate. At ...
In Colombia and Venezuela, they make arepas. Colombian arepas are usually eaten without filling, or the filling is placed inside the dough before cooking. Venezuela has its own recipe for arepas, but, unlike Colombian arepas, the dough is cooked first, and then sliced in half and stuffed somewhat like a hamburger.
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