Colombian dishes

    Arepa

Consumed in most of the Colombian territory and being a typical dish, arepa is an ideal meal for dinner or breakfast.

The original preparation of the arepa was with chopped corn, a process that involves cooking the boiled corn with ashes or lime, then washing and peeling it. Finally, it was ground and this mass was diluted with water to form the arepas and cook them on the grill. This was a very laborious process that forced housewives to get up early to offer this food in their breakfasts.

Ingredients:

For the arepas

2 cups of precooked cornmeal

4 cups warm water

a pinch of salt

1 tablespoon of oil

Preparation

For the arepas:

Spread the oil in a large skillet and put it in the kitchen over medium high heat.

Place the water and a pinch of salt in a bowl; Gradually add flour and stir with a spoon. Wait about three minutes until the dough takes a little consistency. Then knead it vigorously until it does not stick to the edges of the container. There should be no lump.

Form spheres the size of an orange, and then crush them with the palms of your hands until you have circular arepas.

Put them in the pan and cook for about 5 minutes and back to the arepas.