Saturday, July 26, 2008

Arepa I've got it!

Arepas are a Latin American corn cake. The flour used to make them is a pre cooked cornmeal and not the same at all as corn meal. It is called masarepa and was a patented process. From wikipedia "This product was invented in the 1950s by Dr. Caballero Mejias, a Venezuelan engineer who used the profits from his patent to finance a Technical Schools system. The precooked form was widely industrialized from there The flour is mixed with water and salt (some people add oil, eggs and/or milk). After being molded by hand, or in a special mold, into a patty, the dough is fried, grilled or baked.

Since reading about the Arepa lady in the NYTimes --I've wanted to taste them.

Epicurious has a recipe for a smaller size and after a trip to Lola's for masarepa I was on my way. I stuffed my arepa with raw collards marinated in lime juice for about a half hour. I was very skeptical but it is vey good.


Linda said...

Hi there! Just popped in from Jamie's blog over at Duward Discussion to see what was cooking!

Finian said...

Thanks for coming was very nice of Jamie to provide a link.