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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 Venezuela and Colombia, 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 ]
Every family has an independent sector where they can hang their hammocks. Their diets consist mainly of Casabe, arepas made with yuca brava flour, and protein from hunting and fishing. Witoto women body painting [10] In their maloca, men have a specific place where they can consume an ancestral green powder called mambe, or jiibie.
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.
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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There are also Spanish records of indigenous religious books and scrolls, along with indigenous statues of gods, being burned by colonizers. In some sources, the Spanish claim that no such religious writings exist, while within the same chronicle, they record such books being burned on their own order.
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