Colombian Arepas
Ingredients
2 cups precooked cornmeal (Harina P.A.N. or Goya)
1/2 cup cassava (yuca) flour
1/2 teaspoon salt
2 tablespoons melted butter
1/4 cup water (adjust as needed for consistency)
1โ2 teaspoons panela (also called piloncillo, an unrefined cane sugar) melted in water โ or substitute with granulated sugar
2 cups shredded mozzarella cheese (set aside half for mixing into the dough and half for filling)
Oil for cooking
Instructions
1. Prepare the sweetener: Melt the panela (also known as piloncillo, an unrefined cane sugar) in a little water over low heat (do not boil). If you donโt have panela, granulated sugar with water works too.
2. The dough: In a large bowl, combine the melted panela or sugar, melted butter, and salt. Gradually add cornmeal and cassava flour, mixing until the dough is soft but manageable. Add water as needed.
3. The cheese: Set aside half of the shredded mozzarella for mixing into the dough, and half to fill the arepas.
4. Shape the arepas: Roll dough into fist-sized balls. Make a small indentation in the center, add shredded cheese, and fold the dough over the cheese. Roll gently to smooth the edges.
5. Cook the arepas: Preheat a skillet over medium heat. Brush lightly with oil. Cook the arepas until golden brown on both sides, making sure the cheese inside melts.
6. Serve: Let the arepas cool slightly and enjoy warm, fresh from the skillet.
Arepas have always been a staple in Adrianaโs home and a food she grew up making. For her, they bring back memories of family gatherings and the comfort of cooking together. Recently, Adriana came to TABLE to teach both staff and our Wednesday kidโs volunteer shift how to prepare arepas. It was a joyful moment of cultural exchange that brought everyone together around food. Adriana was proud to share a recipe that has always been part of her home, and TABLE was grateful for the chance to learn directly from one of the families we serve.
