Type of food made of ground maize dough, common in Venezuela
Arepa
An arepa de pabellón stuffed with cheese, fried plantains, black beans and braised beef.
Alternative names
Tijitafun, fectegua
Course
Any course
Place of origin
Colombia
Venezuela
Region or state
Northern South America
Associated cuisine
Colombian cuisine, Venezuelan cuisine
Main ingredients
Corn flour (maize meal or flour)
Media: Arepa
Arepa (Spanish pronunciation:[aˈɾepa]) 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.[1][2][3]
Initially, arepa flour was made by grinding maize at home. In the 1950s, precooked arepa flour was invented by Luis Caballero Mejías, a Venezuelan engineer, and became an instant success.
Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese,[4]cuajada (fresh cheese), various types of meat, avocado, or diablito (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican gordita, the Salvadoran pupusa, the Ecuadorian tortilla de maíz,[5] and the Panamanian tortilla or changa.[6]
^"Arepa". 19 January 2024.
^"Recetas, Cocina y Comida". recetas com.bo (in Spanish). Archived from the original on 2020-11-25. Retrieved 2020-11-18.
^Cite error: The named reference Conquer was invoked but never defined (see the help page).
^"Arepas de Queso (Cheese Arepas) | My Colombian Recipes". 25 July 2016. Archived from the original on 2020-10-13. Retrieved 2020-10-07.
^"C H I Ú – Una breve historia de las tortillas ecuatorianas". C H I Ú (in Spanish). 6 January 2020. Archived from the original on 2021-05-03. Retrieved 2021-05-17.
^"AREPA, receta basica // PAN de Maiz | Food, Recipes, Eat". Pinterest. Archived from the original on 2021-08-16. Retrieved 2021-05-17.
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