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The corn stew that I posted on March 2 tastes really good with arepas, a basic food that is part of Venezuelan cuisine. Variations of this arepa exist in Costa Rican and Colombian cuisine, as well. Arepas also taste delicious with Venezuelan black beans, the recipe for which you can find in this blog by using the search tool in the upper left hand corner. These are also good with scrambled eggs for breakfast!
I follow the directions on the package of P.A.N. pre-cooked white corn meal (harina de maiz blanco precocida) to make arepas. You can find this ingredient in supermarkets that carry South American ingredients, as it is a staple for South American households. It is hard to find in some grocery stores that do not have a Latin American customer base.
2 ½ cups lukewarm water
2 cups of pre-cooked white corn meal (harina de maiz blanco precocida)
1 tsp salt (or substitute 1 TBS grated parmesan, as my sister-in-law does)
Pour the water in a bowl, then add the salt and then slowly add the cornmeal. Mix together with your hands. Form arepas by rolling lacrosse-ball size portions (about halfway between golf ball and tennis ball size) of dough until smooth, then patting into discs that are about 2 inches thick. Cook in arepa maker (an electric appliance), or fry in butter on both sides until golden brown. To serve, slice in half, spread open sides with butter, and fill with grated cheddar cheese, stewed meat or beans.