Cooking South American: Arepa
A Simple Arepa, A Big Story
Some days at school remind me that the best learning moments are also the simplest ones. Food is one of them. Today, I want to share something very close to home for many of us in Latin America: the arepa.
Ingredients
- Salt
- Water
- Butter
- Cheese
- Harina PAN (pre-cooked corn flour)
Preparation
Making arepas does not need to be complicated. In a bowl, mix water with a pinch of salt. Slowly add the Harina PAN and mix with your hands until you get a soft, smooth dough. Add a little butter and mix again. Shape the dough into small, flat circles.
Heat a pan (no oil needed). Place the arepas in the pan and cook them for about 8 minutes on each side, until they are golden and firm. Once ready, you can open them carefully and add cheese inside, or simply enjoy them as they are.
And that’s it. Simple, warm, and comforting.
A bit of history
The arepa has been around for a very long time. Long before modern countries existed, Indigenous peoples in what is now Venezuela and Colombia were already making flat corn breads. Corn was a basic food, and the arepa was a practical and nourishing way to prepare it. Over time, the recipe changed, but the idea stayed the same: simple ingredients, shared with family, often eaten every day. Sometimes, in class and in life, it’s good to remember that simple things can carry a lot of history, culture, and meaning. Just like an arepa.
