Arepa is considered a superstar in the South American tribal cuisine, especially in Venezuela, where it is believed to have originated centuries ago. It is a patty-like food item made from maize dough and can be had as an accompaniment with any dish. You could also prepare arepas with an extravagant beef, cheese, and beans filling. Arepas have delightful texture with crispy outer layers and the soft insides.

Cooked, dried, and powdered corn or maize is the soul of arepas. Soft dough is prepared by mixing corn flour with oil, salt, and water. Small balls are rolled into patties with half inch thickness. This is then baked in a traditional wood fire oven or a tandoor stove. Arepas can also be baked in electric oven or oil fried.

It was from 1050s onwards that people began stuffing arepas with meat mixtures and other fillings. The dish prepared by stuffing tasty fillings between two areapas is called arepa rellena. This made the arepa which was eaten as an accompaniment with other dishes, a main course item which is tasty and filling.

People soon began experimenting with arepas, enjoying it either as a meek side dish or an extravagant main dish enhanced with various ingredients. In Venezuela, arepas are usually eaten for dinner. Besides, they are also enjoyed as a light midday snack. Arepas enjoy a notable position in the Colombian cuisine as well.

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