Anonymous Tue May 23 19:31:02 2006

2 Cups pre-cooked masa flour (yellow or white)

1 Teaspoon salt

3 Cups water -- boiling

butter -- softened

Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela. They

were an important part of their diet, like corn tortillas were to the Aztecs. Over the centuries,

the poor people of Colombia and Venezuela continued to use them as inexpensive,

easy-to-prepare source of nourishment. Today, these humble corn cakes are a comfort

food for the rich and poor alike, a heart-warming tribute to simplicity, tradition, versatility,

and good taste. Originally, arepas were made from dried corn kernels that were soaked

overnight in water and lime to remove the skins, then cooked, drained and ground into

masa (dough). Thanks to modern technology, a pre-cooked harina de masa is now

available at most Latin American markets. An instant masa can be made by simply mixing

this corn flour (either white or yellow) with a little salt and enough boiling water to make a

stiff dough. The dough is then shaped into flat round cakes of varying thicknesses,

depending on the intended use, and c

ooked on a griddle or deep-fried. In parts of Colombia, arepas are cooked atop a flagstone

slab that is first heated and then brushed with fat. Another Colombian specialty -- arepas

de chocolo -- are made from fresh corn and cooked on top of banana leaves. Colombian

arepas are generally thinner than their Venezuelan counterparts. The standard Venezuelan

arepa looks somewhat like a flat bread roll, crispy on the outside and doughy on the inside.

They can be split open and buttered, or spread with cream cheese or fresh goat cheese.

Made this way, they are served for breakfast or as an accompaniment for grilled fowl, fish,

meat stews, or sausages. In Venezuela, the doughy inside is sometimes scooped out,

and the shell is filled with savory mixtures of ground or chopped pork, beef, ham, chicken,

seafood, vegetables, or beans. They are excellent first courses. Venezuelan mandocas, for

example, are cheese arepas shaped into rings and deep-fried. Another specialty is bollos

pelones -- balls

of arepa dough stuffed with seasoned ground meat, either fried or poached in water, then

served with tomato sauce. A popular snack in Colombia consists of arepas served with

fresh cheese and fried chorizo (sausage). Colombians also make tasty soups using fresh

masa or leftover arepas. Arepitas dulces make great desserts. The versatile arepa indeed

proves that unpretentious food can be not only satisfying but also delicious. Directions: In a

large mixing bowl, combine flour and salt. Add water, stir with a wooden spoon to make a

soft dough. Let stand for 5 minutes, then knead for 3 minutes. Dough is ready to be

shaped into standard arepas, or to be mixed and kneaded with other ingredients such as

cheese, chicharrones (pork rind), etc. To shape arepas: The standard Venezuelan arepa is

3 inches in diameter, 3/4 inch thick. Colombian arepas are larger and thinner, about 4

inches in diameter, 1/4 inch thick. To make arepas, oil or wet hands lightly and shape

dough into balls. Place betwe

en 2 pieces of wax paper or plastic wrap and flatten into a circle; shape the edges to form a

smooth disc. To cook arepas: Heat a griddle or cast iron skillet over medium heat; grease

lightly and cook arepas on both sides, turning a couple of times until a crust is formed.

Colombian arepas are ready to be served at this point, spread with butter. Venezuelan

arepas have to be baked in a preheat 350F oven for 15 minutes. To check for doneness,

tap the arepa lightly -- if a hollow sound is heard, it's ready. Split open, add butter and serve

hot. Arepas freeze well if frozen while still warm. Freeze in layers separated by plastic wrap.

Reheat frozen arepas wrapped in aluminum foil in a preheated 350F oven for 10 minutes

or until heated through. Compliments of Garry's Home Cookin' Garry Howard, Cambridge,

MA