Dish · peruvian
Arepa
A round patty of precooked cornmeal dough, griddled or grilled until the outside browns, then split open and filled or eaten plain alongside a meal.
Where it comes from
Arepas predate European contact, made by Indigenous peoples across northern South America from ground corn long before wheat arrived. The dough later became simpler once precooked cornmeal flour was sold commercially.
What cooks argue about
Cooks argue over the ratio of water to cornmeal, since too little makes a dough that cracks while cooking and too much makes one that never firms up enough to hold a filling.
Nobody has published a arepa recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.