Английская Википедия:Arepa

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Arepa (Шаблон:IPA-es) is a type of food 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.

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, cuajada (fresh cheese), various types of meat, avocado, or Шаблон:Lang (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 Шаблон:Lang, and the Panamanian Шаблон:Lang or Шаблон:Lang.

Origins

The Шаблон:Lang is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the Шаблон:Lang, and the clay slabs on which they were cooked, were often found at archaeological sites in the area.Шаблон:Citation needed Although it has not been specified in which country an Шаблон:Lang was cooked for the first time, it has been possible to define the oldest dates of the presence of maize in Colombia and Venezuela.

For example, in Colombia, the first record of the presence of corn cultivation dates about 6,000 years ago. However, the presence of arepas date 3,000 years ago (Specifically in the Altiplano Cundiboyacense by the Muisca), while in Venezuela, the estimate is about 2,800 years ago.

Throughout its history, the Шаблон:Lang has stayed mainly unchanged from the Шаблон:Lang that pre-Columbian native peoples would have consumed, making the Шаблон:Lang one of the few pre-contact traditions that have remained popular in the years since colonization. The name Шаблон:Lang is related to Шаблон:Lang, the word for 'cornbread' in the Cumanagoto language.

Characteristics

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Шаблон:Lang being prepared.

The Шаблон:Lang is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour. It can be grilled, baked, fried, boiled, or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. Simple Шаблон:Lang are filled with butter or cheese and baked. Depending on the meal, more filling varieties can be added with combinations of ingredients like beans, meat, avocados, eggs, tomatoes, salad, shrimp, or fish. Fried Шаблон:Lang are often consumed in northern South America, filled with white cheese on top and served with fried eggs. Sweet fried Шаблон:Lang are another variety often prepared with sugarloaf (Шаблон:Lang) and anise (Шаблон:Lang). Venezuelan white cheese is another topping for fried arepas that can be combined with feta cheese.

Production

Initially, Шаблон:Lang flour was made by grinding maize at home. In the 1950s, precooked Шаблон:Lang flour was invented by Dr. Шаблон:Ill, a Venezuelan engineer, and became an instant success. The flour is mixed with water and salt, and occasionally oil, butter, eggs, and/or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. Some varieties of Шаблон:Lang are made with "peeled" corn using the nixtamalization process; they are known as arepa pelada.

Шаблон:Lang flour is specially prepared (cooked in water, then dried) for making Шаблон:Lang and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas, atole and chicha. The flour may be called Шаблон:Lang, Шаблон:Lang, Шаблон:Lang, or Шаблон:Lang. The most popular brand names of maize flour are Harina PAN and Harina Juana in Venezuela, Areparina in Colombia, and Goya elsewhere.

Regional varieties

Bolivia

Bolivian Шаблон:Lang are made from corn. There are different ways to prepare Шаблон:Lang, but one of the most traditional is the Cotoca recipe. Several varieties of Шаблон:Lang can be found in the country, such as the Cruceña and Andina varieties.

Colombia

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Street vendor selling grilled Шаблон:Lang on bijao leaves in Barranquilla.

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Colombian Шаблон:Lang with cheese.

The first record of the existence of arepas date about 3,000 years in what is currently Colombia.

The Шаблон:Lang is an iconic food in Colombia, with some 75 distinct preparation forms. According to a study conducted by the Colombian Academy of Gastronomy, the Шаблон:Lang is part of the Colombian cultural heritage and can be considered a symbol of national gastronomic unity."

In 2006, the Шаблон:Lang was named the cultural symbol of Colombia in a competition organized by Semana magazine with support from Caracol Televisión, the Ministry of Culture and 'Colombia is Passion'.

In the Paisa region, the Шаблон:Lang is especially important to the local people and sometimes accompanies all meals of the day. In addition, Шаблон:Lang are strung into necklaces and placed around the necks of honored dignitaries as a sign of praise. Many varieties of arepa were introduced from this region.

In Colombia, the Шаблон:Lang is sold commercially in neighborhood stores, chain supermarkets, and market plazas and packaged with preservatives as a pre-molded white or yellow corn dough ready to grill or fry at home. It is also sold in the form of industrialized corn flour that requires hydration before preparation. In addition, Шаблон:Lang are sold by street vendors, in cafeterias, and in neighborhood stores.

Restaurants of the Paisa Region offer a wide variety of Шаблон:Lang, including a unique style of stuffed Шаблон:Lang that can be filled with eggs, meat, or cheese. Colombians in the Caribbean region commonly eat a breakfast variation called Шаблон:Lang, which consists of a cooked Шаблон:Lang which has been split open, stuffed with a raw egg, and fried.

The Colombian Arepa Festival is celebrated in Barranquilla, Bogotá, Bucaramanga, Cali and Medellín. Each city takes turns organizing the festival between August and December. There are also many other types of arepas, including Arepa de Choclo, Arepa de Queso, Arepa Frita, Arepa Costeña, Arepa de Yuca, and Arepa Paisa.

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Arepa de Choclo

Variations by region

According to the Santa Marta City newspaper, El Informador, there are about 75 types of Шаблон:Lang around Colombia; among them is the Шаблон:Lang ocañera, consumed in the Department of Norte de Santander, characterized by the addition of Шаблон:Lang (Шаблон:Lit) and other types of meat. Some recipes for this type of Шаблон:Lang can contain Шаблон:Lang cheese and chicken. One of its characteristics is that it is relatively thin unlike other Шаблон:Lang and also has a toasted and golden colored shell.

Another variation is the Шаблон:Lang boyacense, with the Municipality of Ventaquemada being one of the most outstanding in terms of its production. This type of Шаблон:Lang may contain butter, eggs, and cheese. It has a certain sweetness, and in some recipes, this Шаблон:Lang may have cuajada.

There is also the Шаблон:Lang paisa, which is consumed in the Department of Antioquia. It is prepared with Шаблон:Lang (Шаблон:Lit). This form most closely resembles indigenous cuisine.

In addition, another Шаблон:Lang variation consumed in the Andean region of the country is the Шаблон:Lang santandereana, which contains cooked yuca and chicharrón.

Costa Rica

In the Province of Guanacaste, Шаблон:Lang are prepared in the form of large, toasted sponge cakes, seasoned with Bagaces type cheese. In Cartago, during colonial times, Шаблон:Lang were filled with pork.

Puerto Rico

In Puerto Rico, mainly in the San Juan area and beach sides, Шаблон:Lang are popular. They can also be found in some restaurants, almost always as Шаблон:Lang. The Puerto Rican Шаблон:Lang is made with corn flour, coconut milk, coconut oil, baking powder, and sugar. They can be fried, baked, or cooked on a grill. Once done, the Шаблон:Lang is cut open and stuffed. There are countless fillings. Crab, shrimp, and octopus stewed in sofrito, lemon, coconut milk, and ginger, among other ingredients, are the most popular.

Spain

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Шаблон:Lang in La Laguna, Tenerife, Canary Islands.

Шаблон:Lang are present in the Canary Islands due to population flow between the islands and Venezuela. They are found in the province of Santa Cruz de Tenerife and rarely in the archipelago's eastern islands. Many of the Шаблон:Lang consumed in the islands' bars and restaurants are fried. Some incorporate ingredients from local gastronomy such as soft cheese or Canary plantain.

Venezuela

The Шаблон:Lang is a symbol of Venezuelan gastronomy and one of the most common pre-Hispanic foods still popular in Venezuela. The first records of this dish are about 2800 years ago.

According to a 2015 survey of the Venezuelan people, nearly 70 percent of the nation ate Шаблон:Lang regularly. It is common for Venezuelans to eat Шаблон:Lang throughout the day, both as snacks and as sides to meals, creating a culture where these corn products ( Harina PAN ) can be found almost everywhere and in specific restaurants called Шаблон:Lang.

The Шаблон:Lang is seen as a cornerstone of a Venezuelan diet; previous to the 2015 food shortages, it was estimated that each year the average Venezuelan consumed about 30 kilos of the corn flour used to make Шаблон:Lang. Venezuelan Шаблон:Lang are commonly filled with a great variety of different fillings, from beef and avocado to cheese, varying widely by the location of where they are sold and the ingredients that can be obtained.

In Venezuela's Andes region, Шаблон:Lang are made with wheat flour rather than cornmeal. These lighter Шаблон:Lang are generally eaten as a snack or an accompaniment to heavier meals.

See also

• Cachapa
• Gordita
• Pupusa
• List of breads
• List of maize dishes

Further reading

• Food and Agricultural Organization, United Nations. Maize in Human NutritionШаблон:Dead link
• Dr. Nelson Solorzano, a specialist in food and nutrition and Caribbean Region Culture. Socio-economic Development Planner specializing in Latin American Socio-economic Development History, Agriculture, and Culture. (CENDES-UCV), USA, May 2007.
• De los timoto-cuicas a la invisibilidad del indígena andino y a su diversidad cultural.
• Mariano Picón Salas. Pequeña Historia de la Arepa. Suma de Venezuela. Caracas, 1966.