Arepa

Arepa

An arepa de pabellón stuffed with cheese, fried plantains, black beans and braised beef.
Alternative names	Tijitafun, fectegua
Course	Any course
Place of origin	Colombia Venezuela
Region or state	Northern South America
Associated cuisine	Colombian cuisine, Venezuelan cuisine
Main ingredients	Corn flour (maize meal or flour)
Media: Arepa

Arepa (Spanish pronunciation: [aˈɾepa]) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.^[1][2][3]

Initially, arepa flour was made by grinding maize at home. In the 1950s, precooked arepa flour was invented by Luis Caballero Mejías, a Venezuelan engineer, and became an instant success.

Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese,^[4] cuajada (fresh cheese), various types of meat, avocado, or diablito (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican gordita, the Salvadoran pupusa, the Ecuadorian tortilla de maíz,^[5] and the Panamanian tortilla or changa.^[6]