The arepa in Venezuela is so engrained in the daily life of the masses that it helps to form part of the national identity of the country. It dates back to indigenous ancestors and today is found on most tables every day of the year. Made with maize flour, it can be fried or grilled and there are even special “arepa makers” available that facilitate the lives of homemakers. Commonly eaten as the main breakfast food, it is also an excellent companion for lunch and dinner or even a snack between meals. Along with butter, some common fillings include shredded chicken, beef or fish, grated cheese, scrambled eggs, and pulled pork. The flour is available in the US and although I’ve tried to make them a couple of times over the years, there is nothing quite like the original.
Nos Estados Unidos tem donuts, no Brasil tem pão frânces e aqui na Venezuela, arepa. Mal chegamos e já dá para perceber que tudo se come com o pão feito com farinha de milho. Enraizado na vida cotidiana, esse complemento alimentar é identidade nacional do país. Circular, achatada e sem miolo fofo (como o pão frânces) a arepa pode ser frita ou assada e se pode comer tanto recheado ou pura. As recheadas geralmente vem com carne, peixe ou frango desfiado dentro. E pode ser servida no café da manhã, almoço e jantar. Bryan adora e mata a saudade, e eu experimentei porém, prefiro meu pão frances quentinho com manteiga.
Hummm… Yummy !!!