#masarepa

[culturamaterial]

Arepa Colombiana

Photo mío, Lucía Morey

Las origines de la arepa pueden ser más viejas de lo que podemos probar. La evidencia de maíz en Colombia data de hace unos 3000 años. A partir de ese período se han descubierto las herramientas para hacer arepas, por ejemplo, grandes losas planas de arcilla para cocinar y herramientas para moler el maíz. Es posible que los ancestros cocinaron arepas más allá de hace 3000 años

porque el maíz fue cultivado en México hace unos 7000 años. 

Se disputa el origen exacto de la arepa, pero hoy en día Venezuela y Colombia ambos reclaman la invención. Independientemente, el pan de maíz plano tiene sus raíces firmemente en la cultura y el estilo de vida de los pueblos nativos y precolombinos. Aquí es una historia más completa. Aunque la colonización trajo muchos adornos al humilde plato, la arepa ha conservado su popularidad durante la era del colonialismo y hasta nuestro mundo moderno.

En la década de 1950, el Dr. Luis Caballero Mejías fabricó por primera vez masarepa, una harina de maíz precocido. Después de esta invención, la arepa se volvió ampliamente accesible para el público. Marcas líderes como Goya y P.A.N. venden masarepa en harina de maíz blanco o amarillo en cualquier supermercado. ¡Todo lo que se necesita para freír la masa deliciosa es sal, agua y una sartén caliente!

En Colombia se encuentran arepas más flacas que las de Venezuela. El relleno es de queso, carne, salsa, frita con un huevo (¡o dos!) adentro, o simplemente como acompañamiento de un plato. La arepa colombiana es infinita.  

La arepa es fundamental en Colombia. Fue nombrado como símbolo cultural de Colombia en 2006 por la revista Semana; "...la arepa es todo y la vida no existe sin arepa" (Semana, 2006). 

¿Has probado esta delicia? ¿Cuáles rellenos prefieres? ¿Vas a buscar masarepa en tu supermercado local? 

✧ Lucía Morey ✧

Bibliografía

Hilaire, Larry. “Spanning The Gap .” Corn: An American Native, U.S. Dept. of the Interior National Park Service, 2000, www.nps.gov/dewa/learn/nature/upload/cmsstgCORN.pdf. 

Sherman, Elisabeth. “Colombia and Venezuela Both Claim the Arepa. Here's the Difference between the Two.” Matador Network, 27 Aug. 2019, matadornetwork.com/read/differences-arepas-venezuela-colombia/. 

Julián Estrada. “La Arepa.” Semana.com Últimas Noticias De Colombia y El Mundo, 2 Sept. 2020, www.semana.com/especiales/articulo/la-arepa/79601-3/. 

“Arepa.” Wikipedia, Wikimedia Foundation, 24 Nov. 2020, en.wikipedia.org/wiki/Arepa.

[brenthofacker]

Masarepa

www.brenthofacker.com

[hoardingrecipes]

Spiced Yellow Split Pea And Sweetcorn Soup With Cheesy Arepas

[basicallybaking]

Refried Bean Tamales with Red Pipian (from AirBNB experience Mexican cooking class)

INGREDIENTS Prehispanic Tamal: 100 grams of corn flour (Maseca or Minsa brand or arepa flour), ½ tsp baking powder, two pinches salt, tamal leaves/corn husks (6 – 8 pieces), 200 ml water, ½ cup refried beans

INGREDIENTS Colonial Pipian: 3 medium tomatoes, 2 fresh chiles (jalapeño, serrano or similar), ¼ white onion, 1 clove garlic, ¼ tsp ground clove, ¼ tsp ground cinnamon, ¼ tsp ground black pepper, 1 tsp salt, 110 grams peanuts (roasted, unsalted, peeled), 50 grams raw white sesame seeds, 1 ½ cups water, ¼ cup (2 ounces) vegetable oil

MATERIALS Prehispanic Tamal: 1 large bowl, 1 steamer or large pot with a lid to use as a double boiler, 1 fork, 1 spoon, measuring spoons and cups, Tongs

MATERIALS Colonial Pipian: 1 frying pan, 2 cooking spoons or spatulas, 1 thick bottomed pot (medium size), blender, measuring cups, 1 cutting board, 1 sharp knife, 1 serving spoon, 1 serving plate

INSTRUCTIONS Soak the corn husks in warm water. Pre-colonial tamales are very thin and the arepa mixture does not have fat, so these don’t have any and are thin. Mix together the dry ingredients and then enough water to produce a mixture that is somewhere between mashed potatoes and a puree. You want it to be like softened ice cream. You may use more or less water than 200ml (I used more). Start pre-heating the steamer water. Now begin making the red pipian. The red pipian is a combination of a pipian sauce and a Mexican-style red salsa. Roast the peppers and whole tomatoes until the skin is charred. Deseed the peppers before or after this step. Thinly slice the onion and garlic and pan-fry until golden brown. While you’re doing this you can assemble the tamales. Use a spoon to put a thin layer of masa on the tamal leaf, then a little spoonful of refried beans, then another thin layer of masa. Put in the steamer and steam on medium heat. You can put a coin in the water to tell you when you need to add more, the coin will begin to shake and make noise when the water is evaporated. Combine the tomatoes and peppers and 1/2 cup of the water in the blender and blend until smooth. Now toast your sesame seeds in a dry pan, then add 2 tbsp oil to the pan and on medium heat fry your peanuts until more toasted. In the blender, blend peanuts, sesame seeds, onions, and garlic with 1 cup water. Take this mixture and put in back in the nonstick pan and cook on medium heat with the additional 2 tbsp oil until thickened and slightly darker in color, then add the red sauce and cook until color goes from pink to more orange and it thickens a bit, about 8-10 minutes. At this point your tamales should be done. Unwrap one to check. It should unwrap very easily and be firm to the touch, not very sticky or soft. Serve the tamales right away with the red pipian sauce and garnish with peanuts, sliced white onion, and toasted sesame seeds. 

[woodandgrains]

black bean plantain arepa sandwiches

[thecuriouscoconut]

❗️VENEZUELAN REINA PEPIADA AREPAS❗️#Paleo and #AIP!! I know that arepas are a common weakness for lots of folks following Paleo. I mean, um, hello?! They are one of the most delicious foods ever invented. I do include corn in my diet on occasion so I eat them at restaurants and even make them at home myself from #masarepa flour sometimes. But, I know not everyone can eat corn, which is why I'm so excited about this legit Paleo arepa! Reina pepiada is one of the most famous fillings for Venezuelan arepas, and it is an AMAZING chicken avocado salad. I've even got a brand new #totesAIP mayo sub you can use for an ultra creamy salad! The reina pepiada also goes wonderfully with plantains or crackers or on top of a mixed green salad. Super versatile and great for batch cooking, like so many recipes inside! Plus I've got another recipe for Colombian style arepas, too, if you prefer that style. We are LESS THAN ONE WEEK AWAY from my cookbook being in your hands, make sure you pre-order! Link in profile http://amzn.to/2kS2jYX 📷: @toni_zernik_photography . . . #LatinAmericanPaleoCooking #Paleodiet #Paleolifestyle #feedfee @thefeedfeed #feedfeedglutenfree #comidavenezolana #venezuelanfood #arepasrellenas #cornfree #autoimmuneprotocol #autoimmunepaleo #eggfreemayo #eggfree #reinapepiada #avocadolove #latinpaleo #latinamericanpaleo #paleorecipes #cookbook #buenprovecho #memphis #memphisfoodie #thecuriouscoconut (at Memphis, Tennessee)