Arepa

An arepa is a thick patty of cornmeal dough, grilled or baked, then split open and filled.

Arepas are eaten across Venezuela, and Colombia makes them as well, so the dish is shared by the two countries. The bread itself is plain. The filling decides what the arepa is, and one cook may offer many fillings from the same dough.

What it really is

The dough is made from precooked maize flour, water and salt. It is mixed, shaped by hand into a round disc, and cooked on a griddle or grill until the outside is browned, or baked in an oven. Once cooked, the arepa is split open and filled while it is still warm. Cheese is one of the most common fillings, and meat and other fillings are also used.

Because the base is made from maize, not wheat, the bread itself is not a wheat bread. The filling is what can add wheat, milk or egg, so each filling needs to be checked.

How it's served

• Hot, split open and filled while the dough is still warm.
• Whole and eaten by hand, with the filling held inside.
• At breakfast, as a snack or as a meal, depending on what goes inside.

How to write it on the menu

• Name the filling in the dish title, such as cheese or shredded beef, because the filling is what guests choose.
• Flag milk on any cheese arepa, and say whether any other filling contains egg, wheat or milk.
• State that the base is cornmeal, and whether the arepa is grilled or baked.
• Mark any sauce or extra cheese as a separate item, and give the price per arepa.