These corn cakes are a traditional recipe from Venezuela recommended by a lovely Venezuelan friend. She used to have them every day in Venezuela, just as I used to eat bread every day in Belgium. ‘Arepa’ is simply the Spanish name for these corn cakes as used in most of South America.
These cakes are so easy to make and very versatile. I used here the simple and healthy recipe as indicated by my friend, little salt and no butter. Some recipes add butter, which does taste nice as well, but I and definitely the kids, prefer to spread some butter or something else on them afterwards. These arepas can also be made sweet, to make them into real sweet little treats.
This simple version though, is more similar to a mini bread roll or a cracker, but they are gluten free and have a lovely and different taste. We had them with whatever was on offer in the fridge, some cheese, salami and vegetables. When I was sharing them with the kids, the pot peanut butter suddenly came out of the cupboard as well. For some that works perfectly as well!
You can also eat these as little pita breads. Cut them open in the middle as a pita bread and fill it up. You need to be careful doing so, because they are smaller and slightly delicate. I filled my up with some tuna and cucumber salad here.
Regardless on how you decide to have these corn cakes, they work great as a gluten free element for lunch boxes. Are you looking at replacing some of the boring sandwiches in your kid’s or your own lunch box, this may just be the thing!
Venezuelan Arepas or Corn Cakes
|Prep:||Cook:||Yield: 8 arepas||Total:|
- 250 ml warm water
- 1/2 tsp salt
- 250 grams of pre-cooked white maize meal (P.A.N.)
- Preheat the oven on 180 degrees Celsius.
- Add 250 ml of boiled water into a mixing bowl.
- Add the salt and mix.
- Add the maize meal whilst stirring.
- Roll balls of the dough in your hand and flatten them, so they are 1 cm thick more or less.
- With the palm of you hand round the edges make the edges nicely round and shape into circles.
- Spray some cooking spray in a non-sticky pan and bake the arepas on both sides for a few minutes each until slightly browned..
- Move onto a baking tray and bake for another 10 minutes.
from More Than Just Carrots