Ingredients (4 Servings)

  • 250 g cornmeal, ready-cooked (Arepa flour)
  • Salt (sea salt)
  • 500ml of warm water
  • 2 tbsp. of vegetable oil

Nutritional values (per serving)

Calories252 kcal
Fat7 g
Sodium191 mg
Carbohydrates42 g
Protein6 g
Phosphorus161 mg
Potassium76 mg
Liquid7 ml


Mix salt and flour in a bowl and form a hollow in the middle. Pour the water into the hollow and slowly mix in flour mixture with a wooden spoon until there are no more dry lumps. Put the mixture aside for 5 minutes to allow the liquid to be completely absorbed. Knead the dough a number of times and then divide into 8 equally sized pieces. First roll each piece into round balls and flatten them until they are 1-1.5 cm thick.

Heat a tablespoon of oil in a non-stick pan at medium heat. Put 4 of the flat pieces of dough into the pan, cover and fry for 4-8 minutes until that side is golden brown. Turn the flat pieces of dough and fry the other side for 6 to 8 minutes without the cover until golden brown. Take the finished Arepas out of the pan and put them aside. Repeat the same process with the 4 remaining pieces of dough.

Cut open the Arepas and put whatever you want on them and enjoy!

For those more skilled in the culinary arts, the Arepas can also be filled prior to baking. In order to do this, simply mould each dough ball into 2 flat pieces to form the top and bottom. The bottom part should be filled with the filling of your choice (not too thick) and the edge should be free; place the top on top and press together well in order to close. Then into the pan. The filled Arepas should be fried for a shorter amount of time because the dough is now thinner :)

They are typically eaten with egg and tomatoes for breakfast, or with beef, chicken, ham, cheese, sausage and salad for lunch or for dinner.

Cheese is a very good filling in this case - traditionally Columbian Quesito, a type of grainy cheese - but Mozzarella or feta cheese also taste fantastic.