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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.
Some fillings have proper names. Reina Pepiada (old Venezuelan Spanish for "curvy queen") is a filling for arepa composed of avocado, chicken, and mayonnaise. This particular filling is named after the Venezuelan beauty queen Susana Duijm. [4] Arepa andina: Same as arepas but made with wheat. Popular in the Venezuelan Andes region. Asado negro
Pre-made arepa flour is specially prepared for making arepas and other maize dough-based dishes, such as Venezuelan Hallaca, Bollo, and Empanada. The most popular brand names of corn flour are Harina PAN in Venezuela, and Areparina in Colombia. Pre-made arepa flour is usually made from white corn, but there are yellow corn varieties available.
Dumpling is a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination.
Tapioca arepas probably predate cornmeal arepas; [citation needed] among traditional cultures of the Caribbean, the name for them is casabe. Throughout both Spanish and Portuguese South America, the tapioca, or yuca, starch is used to make regional variations of the baked cheese bun , known locally as pandebono , pan de yuca , pão de queijo ...
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Arepera Socialista is a chain of fast food restaurants operated by the government of Venezuela, featuring arepas (a thick, moist cousin of tortillas, filled with meat, cheese, or other ingredients). [1] The company was started in 2009 as a government response to the high cost of private restaurants in Caracas, Venezuela. [2]
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