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''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuisines of Bolivia, Panama and other countries.

It is commonly eaten in those countries and can be served with accompaniments such as cheese, ''cuajada'' (fresh cheese), various meats, chicken, avocado, or ''diablito'' (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. It is similar to the Mexican '' gordita,'' the Salvadoran ''pupusa'', the Ecuadorian ''tortilla de maíz'' and the Panamanian ''tortilla'' or ''changa''.

Origins

The ''arepa'' is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the ''arepas'', and the clay slabs on which they were cooked, were often found at archaeological sites in the area. Although it has not been specified in which country an ''arepa'' was cooked for the first time, it has been possible to define the oldest dates of the presence of maize in Colombia and in Venezuela. For example, in Colombia, the first record of the existence of corn dates from about 3,000 years ago, while in Venezuela the estimate is about 2,800 years ago.

Throughout its history, the ''arepa'' has stayed mainly unchanged from the ''arepas'' that pre-Columbian native peoples would have consumed, making the ''arepa'' one of the few pre-contact traditions that have remained popular in the years since colonization. The name ''arepa'' is said to be derived from ''erepa'', the word for cornbread in the Cumanagoto language.

Characteristics

The ''arepa'' is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour. It can be grilled, baked, fried, boiled or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. Simple arepas are filled with butter or cheese and baked. More filling varieties can be added with combinations of ingredients like beans, meat, avocados, eggs, tomatoes, salad, shrimp, or fish depending on the meal. Fried arepas are often consumed in northern South America, filled with white cheese on top and served in conjunction with fried eggs. Sweet fried arepas are another variety that is often prepared with sugarloaf (papelón) and anise (anís). Venezuelan white cheese is another topping for fried arepas that can be combined with feta cheese.

Production

Initially arepa flour was made by grinding maize at home. In the 1950s the precooked arepa flour was invented by Dr. , a Venezuelan engineer, and became an instant success. The flour is mixed with water and salt, and occasionally oil, butter, eggs, and/or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. Some varieties of arepas are made with "peeled" corn using the nixtamalization process; they are known as ''arepa pelada''.

''Arepa'' flour is specially prepared (cooked in water, then dried) for making ''arepas'' and other maize dough-based dishes, such as ''hallacas'', ''bollos'', ''tamales'', ''empanadas, atole'' and '' chicha''. The flour may be called ''masarepa, masa de arepa, masa al instante'', or ''harina precocida''. The most popular brand names of maize flour are Harina PAN and Harina Juana in Venezuela, Areparina in Colombia, and Goya elsewhere.

Regional varieties

Bolivia

Bolivian ''arepas'' are made from corn. There are different ways to prepare ''arepas'', but one of the most traditional is the Cotoca recipe. Several varieties of ''arepa'' can be found in the country, such as the ''Cruceña'' and ''Andina'' ones.

Colombia

The ''arepa'' is an iconic food in Colombia, with some 75 distinct forms of preparation. According to a study conducted by the Colombian Academy of Gastronomy, the ''arepa'' is part of the Colombian cultural heritage and can be considered a symbol of national gastronomic unity." (in Spanish)

In 2006, the ''arepa'' was named the cultural symbol of Colombia in a competition organized by ''Semana'' magazine with support from Caracol Televisión, the Ministry of Culture and 'Colombia is Passion'.

In the Paisa region, the ''arepa'' is especially important to the local people and sometimes accompanies all meals of the day. In addition, ''arepas'' are strung into necklaces and placed around the necks of honored dignitaries as a sign of praise.

In Colombia, the ''arepa'' is sold on a commercial level in neighborhood stores, chain supermarkets and market plazas and packaged with preservatives as a pre-molded white or yellow corn dough that is ready to grill or fry at home. It is also sold in the form of industrialized corn flour that requires hydration before preparation. In addition, ''arepas'' are sold by street vendors, in cafeterias, and in neighborhood stores. Restaurants of the Paisa Region offer a wide variety of ''arepas'', including a unique style of stuffed ''arepa'' that can be filled with eggs, meat, or cheese. Colombians in the Caribbean region

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