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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.
Arepa de coco – Sweet bread made from flour, yeast, egg, sugar, coconut milk. They are fried, cut open and stuffed with seafood, meat, vegetables or cheese. They are fried, cut open and stuffed with seafood, meat, vegetables or cheese.
They can be deep fried, [5] shallow fried, [5] baked, and may be served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup. Corn fritters can be made to have a similar appearance to, and thus be mistaken for, johnnycake. They are sometimes called corn nuggets. [6]
Two other typical Salvadoran dishes are yuca frita and panes rellenos. Yuca frita, which is deep fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and pork rinds with pescaditas (fried baby sardines). The yuca is sometimes served boiled instead of fried. Panes con Pavo (turkey sandwiches) are warm turkey ...
Assorted fried snacks and other fritters are made from corn or cornmeal. Battered sausage – Savoury fried meat dish from Britain and Ireland; Corn fritter – Fried cakes of maize dough; Corn chip – Snack food made from cornmeal; Corn dog – Deep-fried, corn-battered hot dog on a stick; Corn nut – Snack made from corn kernels
There are two main variations of this dish, one of which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal. The most common and representative variation of this dish is the "gordita de chicharrón" , filled with chicharron (a spiced stew of pork rind ) which ...
It includes beans, rice, ground meat, or carne asada, chorizo, fried eggs, arepa, and chicharrón. It is usually accompanied by avocado , tomatoes , and special sauces. In the city of Cali , the most traditional dish is " sancocho de gallina ," a soup composed mostly of chicken , plantains , corn , coriander , yuca root, and other seasonings.
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 .