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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.
Scrambled eggs, butter, sautéed diced onions, and tomatoes; used often to fill an arepa Hervido de gallina Hen soup, usually with chunks of corn, potatoes, carrots and local root vegetables such as cassava, ñam, auyama (name for local variety of pumpkin), ocumo (cocoyam), and seasoned with onions, garlic, and cilantro [ 5 ]
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 accompanied by avocado, tomato and sauces.
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.
The collective goal is to contribute excellent biology diagrams to the Commons and to corresponding Wikipedia articles. This is done as part of an Advanced Placement Biology course. The lead editor is Chris Packard. This project is inspired by the 2009 Wikipedia AP Biology Project. There are many basic and important diagrams missing from ...
Transfer all the finished arepas to the same baking sheet as the chorizo and return to the oven to keep warm. Repeat the process with remaining dough and cheese. 6.
This course is designed for students who wish to pursue an interest in the life sciences. The College Board recommends successful completion of high school biology and high school chemistry [2] before commencing AP Biology, although the actual prerequisites vary from school to school and from state to state.
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