Arepa
Specialised
⚠ NOT ONE BREAD. The arepa is nixtamalised or ground maize, formed and cooked on a griddle, in an oven, or fried — and Colombia has scores of named regional forms. AREPA PAISA: thin, white, plain, a vehicle. AREPA DE CHÓCOLO: sweet fresh corn, thick, with quesito. AREPA BOYACENSE: with cuajada and a little wheat, faintly sweet. AREPA SANTANDEREANA: with CHICHARRÓN and yuca worked into the dough, dark and rich. AREPA DE HUEVO: Caribbean, fried twice with a whole egg cooked inside. AREPA OCAÑERA, AREPA DE MAÍZ PELAO, arepuela, arepa rellena, arepa de queso. ⚠ THE MAIZE FOODWAY IS INDIGENOUS AND VERY OLD; the individual modern forms are not all of one age, and this system does not claim they are. ⚠ THE COLOMBIA-VENEZUELA ARGUMENT over the arepa is real and is recorded as a shared pre-national maize tradition with separate national developments.
Languages: Spanish
⚠ The arepa argument. Recorded as a shared pre-national Indigenous maize tradition with separate and real national developments. No origin is assigned.
⚠ The arepa argument. A shared pre-national Indigenous maize tradition with real and separate national developments — Venezuela fills and names them, Colombia mostly does not. No origin is assigned.
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