I love it when I discover something new to cook that I know will become a fixture on the family dinner table.
These Colombian arepas are one of those things.
Delicious, crispy, light and filling, we made noises of happiness as we ate them.
I’ve made this prawn version twice in the last ten days, and have ideas for other toppings: black beans and cheese, chicken tinga, a breakfast version with a fried egg…
The recipe is adapted from this one on the My Colombian Recipes website.
Arepas con camarones y hogao
(serves 4)
For the arepas:
- 1 cup maize meal (I used PAN-brand yellow maize)
- 1/3 cup grated cheese
- 2 Tb softened butter
- 1/4 tsp salt
- 1 cup warm water
- additional butter for frying
For the topping:
- 1 Tb olive oil
- 2 cups fresh tomatoes, chopped
- 4 green onions, thinly sliced crosswise
- 1 clove garlic, minced
- 1 tsp cumin
- salt and pepper
- 2 cups raw prawns
- avocado and fresh coriander, to garnish
- Heat the oil in a frying pan over a medium flame. Add the tomatoes, green onion, garlic and cumin. Cook for about ten minutes until it comes together as a sauce. Season to taste and set aside.
- In a mixing bowl, combine the maize meal, grated cheese, butter and salt.
- Stir in the water, and knead for a few minutes until it comes together. Rest the dough for five minutes.
- Divide the dough into four portions. Flatten each portion between two sheets of clingfilm until about 15cm in diameter and 0.5cm thick.
- Melt a knob of butter in a non-stick frying pan over a medium-high flame. Fry the arepas for several minutes a side, until golden brown.
- While the arepas are cooking, reheat the sauce and add the prawns. Cook until the prawns are pink.
- Serve the arepas topped with the prawn sauce, and garnished with diced avocado and fresh coriander.
Ten More Bites 
They sound most refreshing. Not sure about “maize meal”. Masa harina the same?
I think this is more like regular cornmeal or polenta.
Looks tasty 🙂
Thanks!
Yum, yum, yum! I love everything with polenta 🙂
Me too!
Looks yummy! 🙂
Thanks!