The arepas are colombian food but we especially eat them in medellin.
here is the recepy:i
ngredients:
1 tablespoon oil
water
2 cups white corn
1 teaspoon salt
Pour a half cup of water in a bowl, add salt and a little oil, add flourgradually diluted in water, forming lumps evitandi, knead with handsgradually adding flour and water until the dough soft, stick to your hands. Form balls and flatten medium creating a symmetrical circleand a little thicker. Heat a ironed and grease with a little caeite, place and cook arepas on both sides (up to peel off the plate alone),then take hot pre-baked at 350 degrees and leave them until the taplightly to remove and sound a `gap 'and to become puffy and golden brown. Served at the time with or stuffed with cheese, butter, stews, meats, beans, scrambled eggs
here is the recepy:i
ngredients:
1 tablespoon oil
water
2 cups white corn
1 teaspoon salt
Pour a half cup of water in a bowl, add salt and a little oil, add flourgradually diluted in water, forming lumps evitandi, knead with handsgradually adding flour and water until the dough soft, stick to your hands. Form balls and flatten medium creating a symmetrical circleand a little thicker. Heat a ironed and grease with a little caeite, place and cook arepas on both sides (up to peel off the plate alone),then take hot pre-baked at 350 degrees and leave them until the taplightly to remove and sound a `gap 'and to become puffy and golden brown. Served at the time with or stuffed with cheese, butter, stews, meats, beans, scrambled eggs
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