This traditional Colombian dish is perfect for a comforting winter breakfast and is made with only a few simple ingredients. Hailing from the Carribean region of the country, these delicious cornmeal cakes can be filled with anything from gooey cheese to wholesome beans but work especially well when stuffed with eggs. Take a look at the recipe below.
Serves 4 | Prep Time: 15 mins | Cooking Time: 15 mins
160g of masarepa or pre-cooked cornmeal
1/2 tsp salt
1/2 tsp sugar
240 ml warm water
vegetable oil (for frying)
- In a mixing bowl, mix together the cornmeal, salt and sugar, then slowly add the warm water until a dough begins to form. Use your hands to ensure the dough is well mixed and then leave to rest for 5 minutes.
- Once the dough is rested, set aside a small portion (to seal each arepa) and then divide the rest into 4 equal pieces. Using the palm of your hands, roll each of the 4 pieces into a ball shape and then flatten each ball into rounds (approximately 1/4 inch thick).
- Heat a large pot of vegetable to approximately 180 degrees (be wary of the very hot oil!). One by one, using a slotted spoon, add each round (arepa) into the oil and fry for 3 minutes, turning halfway through.
- Remove the arepa from the oil and drain on a piece of kitchen paper to absorb any excess oil. Once cooled, use a knife to slice halfway along the edge of the arepa to create a 'pocket' (be careful not to slice all the way through).
- Crack an egg into a small dish and carefully pour into the arepa pocket. Use a bit of the set aside dough to seal the arepa and then add to the hot oil and fry for a further 4 minutes. Once cooked, remove with the slotted spoon and drain on a piece of kitchen paper - serve immediately.
Best served up on our handwoven Colombian tableware.