Arepas (part-1) Breakfast of the Gods. || Arepas (parte-1) Desayuno de Dioses.

in #qurator7 months ago (edited)

Granny's Arepas

I had some time without publishing recipes, and in the meantime I barely have time to publish, after the accident of my pc reaching my rhythm has been difficult.

I'm starting to organize my time and I've been learning little by little to document certain things in the day; you'd think that making recipes is very simple, but it really takes work when you're not used to it, you have to order, photograph, and flow in a kitchen where speeds are usually important (I didn't know that).

My respects for all those who post their recipes on blogs.

This morning I finished documenting the last of 3 breakfasts I was preparing for this post, since it was a recipe I had offered to the naturalmedicine community in discord and that I can casually take advantage of to be part of the weekly dynamic of #hivetopchef... this week Breakfasts! Wiiiiiii.

Arepas


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Venezuelan breakfast per excellence

Many claim that the arepa was born in Colombia, I don't know if it's true, but what is a fact is that it represents Venezuelans perfectly.

Arepas are a kind of bread made from ground and pre-baked corn flour.

What is interesting about an arepa are the different fillings it has, and thats yes it is "enterily Venezuelan". You can find them filled with meat, chicken, cheese, vegetables, among other accompaniments. The fun is there, each person is free to choose their own flavor.

Venezuelans have an interesting mix of culture as a result of the integration of European and Latin American immigrants in search of opportunities; so as a consequence we are quite different people among ourselves, the gastronomy is usually a mixture of many cultures, and the dishes prepared here are usually peculiar.

While I was in Cumaná I had to organize a concert for @joseacabrerav, making the flyer I asked him how he described the musical genre he was playing and he explained to me that it has no flag or color, "he makes his Arepa". He plays in his own way and each one is an arepa, unique and with personality.

In Venezuela they sell the very famous pre-cooked corn flour called P.A.N, in their instructions it says how to prepare it which is, in 2 1/2 cups of water mix 2 cups of flour, but there are people who put the flour and go throwing the water; @joseacabrerav describes his music as an arepa, and he does it just using this concept, where everyone makes different arepas.

the Venezuelan woman reinvents herself whenever she can, that made the recipes better and better.
In my family, women make arepas out of different vegetables, and that's what I bring you today.

My Roots...

Spinach Arepas

Spinach arepas, have been on my diet for a few years now, in search of more nutrients for my college breakfasts, I found a video of spinach arepas and loved the idea of adding a touch of green to my mornings.

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Ingredients:

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  • 1 cup precooked cornmeal
  • 200gr of Spinach
  • 1 cup of water
  • salt to taste


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Preparation:

In a pot we must put the spinach to cook with 1 cup of water for 2 minutes, until we see that its color changes to intense green.
When ready, let it rest for a couple of minutes to blend it, making a juice.


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In a bold we empty the preparation, we add salt to the taste and we go little by little mixing with the flour, until it is a soft but firm and moldable structure.


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Here we use plates to make the arepas, budare or aripo is the local name.
Personally, I always put the plate to heat before I start pounding, so it doesn't stick, even if some people put a little bit of oil or non-stick.



The arepas are circular buns, there are people who make them fat and they also have their charm, but today I made them thin and here I show you the process.



To finish this recipe I made a supplement that if you ask me, is as nutritious as it is tasty and I love it.

Venezuelan "Perico"

For the parakeet we'll need:

  • 1 small onion
  • 2 Tomatoes
  • 1/2 Paprika
  • Mozzarella cheese (optional)
  • Cilantro (optional)
  • Salt to taste

The preparation consists of a stir-fry of diced vegetables to which beaten eggs are added.
This time, record this process in fast motion...



And that's how this delicious and complete breakfast turned out.


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Arepas de Platano Maduro

This is a preparation that I learned from my paternal grandmother, whenever I went to the coast, she received me with some arepas accompanied by fried fish and slices.
Today she is too old to prepare them but when I see her I always remember how grateful I am for her star-shaped banana arepas.

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Ingredients:


  • 1 1/2 cups pre-stitched cornmeal
  • 1 cup of water
  • 1 grated ripe banana
  • Salt to taste

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Preparation:

In a bold we grated ripe plantain or male plantain, not to be confused with banana; we added the water, salt and flour in that order to start kneading so that a firm and soft dough is left.


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Once the dough is ready, we begin to make little balls and give them the typical arepa shape to later put them in a frying pan, plate or budare.



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On the griddle the arepas last about 10 minutes on each side, the trick to know if they are ready is to tap them and when they sound hollow as a drum, it is because the dough is already cooked inside.

Companion:

For these I made a mozzarella cheese fondue with oregano, just chop and season the cheese with a little butter and oregano, putting them in a non-stick frying pan until they are homogenized.


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voilà tout

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Last but not least, one of my favorite versions...

Beetroot Arepas

The beet arepas were always one of my favorites as a child, its color seemed magnificent to me and its flavor was delicious, this recipe is from an aunt who used to make arepas for dinner next to arebe or Chinese food.


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Ingredients:


  • 1 1/2 cups pre-stitched cornmeal
  • 1 cup of water
  • 2 beets
  • Salt to taste

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Preparation:

In a processor we put the peeled beets with the cup of water and the salt, it will be a little lumpy juice, there we pass it to a bold to mix with the corn flour, kneading until we get a soft and firm consistency.
It is advisable to knead it very well, at least 5 minutes.


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We do the same procedure as the last arepas, and we grill them for 10 minutes on each side, or until they are toasted.


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Once they are ready, I filled them with a stir-fry of vegetables in soy sauce, which I had for lunch the day before, for this reason I do not explain today how to do it, but I promise to publish this recipe soon, because it is very good.
And this is the final result...


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Comments

Arepas are a low sodium food, being ideal for people who cannot eat salt and besides being gluten free, it is also an excellent source of energy and carbohydrates.

With this I end my post today thanking those who always take the time to read me.

The best vibes for everyone.

ADIWA

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Versión en Español

Tenia tiempo sin publicar recetas, y es que entretanto y tanto apenas me queda tiempo para publicar, después del accidente de mi pc alcanzar mi ritmo ha sido difícil.

Estoy comenzando a organizar mi tiempo y he ido poco a poco aprendiendo a documentar ciertas cosas en el día; Uno pensara que hacer recetas es muy sencillo, pero realmente lleva trabajo cuando no estas acostumbrado, debes ordenar, fotografiar, e ir fluyendo en una cocina donde las velocidades suelen ser importantes (eso no lo sabia).

Mi respeto a todos los que postean sus recetas en blogs.

Hoy en la mañana termine de documentar el ultimo de 3 desayunos que estaba preparando para este post, ya que era una receta que había ofrecido a la comunidad naturalmedicine en discord y que casualmente puedo aprovechar para ser parte de la dinámica semanal del #hivetopchef... esta semana ¡Desayunos! Wiiiiiii.

Arepas


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Desayuno Venezolano por excelencia

Muchos afirman que la arepa tuvo su nacimiento en Colombia, yo no se si sea cierto, pero lo que si es un hecho es que representa a los venezolanos a la perfección.

Las arepas son una especie de pan hecho a base de harina de maíz molido y pre-cocido.

Lo interesante de una arepa viene dado según los distintos rellenos que esta posea, que eso, "si es algo muy venezolano". Las puedes encontrar rellenas de carne, pollo, queso, vegetales, entre otros acompañantes. Lo divertido se encuentra allí, cada persona es libre de elegir su sabor.

los venezolanos tenemos una mezcla interesante de cultura producto de la integración de inmigrantes europeos y latinos en busca de oportunidades; Así que en consecuencia somos personas bastante diferentes entre nosotros, la gastronomía suele ser una mezcla de muchas culturas, y los platillos que aquí se preparan suelen ser peculiares.

Estando en Cumaná tuve que organizar un concierto para @joseacabrerav, haciendo el flyer le pregunte como describía el el genero musical que interpretaba y el me explico que no tiene bandera ni color, "el hace su Arepa". ÉL toca a su manera y es que cada quien es una arepa, única y con personalidad.

En Venezuela venden la harina de maíz pre-cocido muy famosa de nombre P.A.N, en sus instrucciones dice su forma de prepararse que es, en 2 1/2 de agua mezclar 2 tazas de harina, pero hay personas que colocan la harina y van echando el agua; @joseacabrerav describe su música como una arepa, y lo hace justamente usando este concepto, donde cada quien hace las arepas diferentes.

la mujer venezolana se reinventa siempre que puede, eso hizo que las recetas fueran cada vez mejores.
En mi familia las mujeres hacen arepas de distintos vegetales y verduras,eso es lo que les traigo hoy.

Mis Raices...

Arepas de Espinacas

Las Arepas de espinacas, están en mi dieta desde hace pocos años, en busca de mas nutrientes para mis desayunos de la universidad, encontré un vídeo de arepas de espinacas y me encanto la idea de agregarle un toque verde a mis mañanas.

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Ingredientes:

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  • 1 Taza de harina de maíz pre-cocido
  • 200gr de Espinacas
  • 1 Taza de agua
  • sal al gusto


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Preparación:

En una olla debemos poner las espinacas a cocer con 1 taza de agua por 2 minutos, hasta que veamos que su color cambia a verde intenso.
Al estar listas, dejamos reposar por un par de minutos para licuarlas, haciendo un jugo.


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En un bold vaciamos la preparacion, le agragamos sal al gusto y vamos poco a poco mezclando con la harina, hasta que quede una contextura suave pero firme y moldeable.


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Aqui usamos planchas para hacer las arepas, budare o aripo es el nombre local.
En lo personal siempre coloco la plancha a calentar antes de comenzar a mazar, asi no se pegan, igual hay quienes le colocan un poquito de aceite o anti-adherente.



Las arepas son pancitos circulares, hay personas que las hacen gorditas y tambien tienen su encanto, pero el dia de hoy las hice finitas y aqui les muestro el proceso.



Para finalizar con esta receta hice un complemento que si me preguntan, es tan nutritivo como sabroso y a mi me encanta.

Perico Venezolano

Para el perico necesitaremos:

  • 1 Cebolla pequeña
  • 2 Tomates
  • 1/2 Pimenton
  • Queso Mozzarela (opcional)
  • Cilantro (opcional)
  • Sal al gusto

La preparación consiste en un sofrito de vegetales picados en cubitos al que se le agrega huevos batidos.
En esta ocasión grabe en cámara rápida este proceso...



Y así resulto este delicioso y completo desayuno.


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Arepas de Platano Maduro

Esta es una preparación que aprendí de mi abuela paterna, siempre que iba a la costa, ella me recibía con unas arepas acompañadas de pescado frito y tajadas.
Hoy en día esta muy viejita para prepararlas pero al verla siempre recuerdo lo agradecida que estoy por sus arepas de plátano con forma de estrellita.

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Ingredientes:


  • 1 1/2 taza de harina de maíz pre-cosido
  • 1 taza de agua
  • 1 platano maduro rallado
  • Sal al gusto

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Preparación:

En un bold rallamos platano maduro o platano macho, no confundir con banana; Agregamos el agua, la sal y la harina en ese orden para comenzar a amasar teniendo como fin que quede una masa firme y suave.


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Una vez lista la masa comenzamos a hacer bolitas y le vamos dando la tipica forma de arepa para posteriormente ir poniendolas en una sarten, plancha o budare.



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En la plancha las arepas duran unos 10 min aproximadamente de cado lado, el truco para saber si están listas es dándoles golpecitos y cuando suene hueco como tambor, es porque ya la masa esta cocida por dentro.

Acompañante:

Para estas hice un fondue de queso mozzarella con orégano, solo pique y sasone el queso con un poquito de mantequilla y orégano, poniéndolos en una sarten anti-adherente hasta que se homogeneizaran.


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voilà tout

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Por ultimo pero no menos importante, una de mis versiones preferidas...

Arepas de Remolacha

Las arepas de remolachas siempre fueron una de mis preferidas de niña, su color me parecía magnifico y su sabor era deliciosos, esta receta es de una tia que solía hacer arepas para cenar junto a comida arebe o china.


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Ingredientes:


  • 1 1/2 taza de harina de maíz pre-cosido
  • 1 taza de agua
  • 2 remolachas
  • Sal al gusto

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Preparación:

En un procesador colocamos las remolachas peladas con la taza de agua y la sal, quedara un jugo un poco grumoso, allí lo pasamos a un bold para mezclar con la harina de maíz, amasando hasta que consigamos una consistencia suave y firme.
Es recomendable amasarla muy bien, al menos 5 minutos.


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Hacemos el mismo procedimiento de la arepas pasadas, y las ponemos a la plancha por 10min de cada lado, o hasta que estén tostaditas.


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Una vez listas yo las rellene con un salteado de vegetales en salsa de soya, que tenia de el almuerzo del día anterior, por esta razon no explico hoy como hacerlo, pero prometo publicar esa receta pronto, porque esta buenisima.
y este es el resultado final...


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Comentarios

Las arepas son un alimento bajo en sodio, siendo ideal para personas que no pueden comer sal y ademas de ser libre de gluten, también es una excelente fuente de energía y carbohidratos.

Con esto finalizo mi post de hoy agradeciendo a aquellos que se toman siempre un tiempecito para leerme.

Las mejores vibras para todos.

ADIWA

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Pd: Finally I remembered to set my rewards at 100% for hivepower! LOL || Al fin Recorde Colocar mis recompensas en 100% para hivepower! LOL

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Esas arepas se ven es miamorcontequiero, jajajajajaja. Voy a darle con una de estas recetas, tenía rato queriendo lanzarme algo como esto, #gasiaauela por la inspiración!! Adiwa!

Adiwa hermano, vaya y hágase unas de plátano y luego me agradece.

Demasiado geniales tus arepas de colores, ya esta dicho que mañana desayunamos atesorar de espinaca! Adiwa Chawarawaju

El color nos da vida. Asi que coman muchos colores. Adiwa por esas futurs arepas... Adiwa chawarawa!

Muy interesante! Aqui en México se parecen mucho a las gorditas pero aqui esas llevan chicharron u otros guisados. Se me antoja la de platano!

Pruebala, te juro que no te arrepientes, la de platano es super buena y el quesito le da un toque magico.

Damn - that looks AMAZING and now I'm hungry here in Thailand! The combination of spinach and cheese is a totally SACRED thing!

Yes, posting recipes and thinking though your flow etc etc TAKES AGES! 🤣 I also notice how many little details in the cooking process we take for granted and need to EXPLAIN.

A griddle. LOL. Not a way of cooking in Thailand at all. I'm going to have to see how I can improvise one.

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#POSH

I think I have something in common with Thailand, I also think spinach and cheese are sacred things.

You can replace the griddle with some non-stick pan as flat as possible.
But you maybe You'll have to make small ones to take advantage of the surface or make one at a time 🥴

haha... you made me laugh. But spinach and cheese sacred in Greece and the middle eats and many other places.

We don't use non stick cookware at home - EVER. Very bad for your health!! But a good seasoned cast iron skillet works well.

Thinking about that - or maybe getting a griddle plate made for our Thai BBQ.

Wow. I will read about it because I never heared that before and I will try to take the advice

Please do. Non stick cookware containing TEFLON is cancer-causing stuff. Cast iron is good, and ceramic cookware is AMAZING but you need a mortgage or a sugar daddy to be able to afford it. 😆

Yes! I totally agree!

The ones you see in the video are the ones sold here in vzla I don't know if you can get them outside (I hope so) they are made of cast aluminum and take that color after a healing that makes them anti adherent

Uff, I love them!
I've made the plantain one, the beetroot and my total favorite is with onion and oregano! You just need to make your normal dough and there you incorporate A LOT of finely chopped white onion and a whole other lot of oregano!
They taste like an italian Capresse focaccia!!!

And yes! I've recorded the process of two recipes already and I immediately said to @acurewa "I hate this omg HAHAH"

Hahaha I'm sure I'll try those onion ones soon because they sound pretty interesting.

Hahaha if engraving is a process that we must get used to and we will surely find better and better methods...
♥️♥️♥️

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Ninguna arepa sabe igual, por eso siempre digo qué hago mis propias arepas, así no hay nada qué decir sobre el genero de Las canciones! (:

Ni más ni menos 👌🏻😘🎶

Arepas el mejor desayuno del mundo!!!

Y quizás de del universo!

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Me encantan arepas! I am bookmarking this to give it a thorough read when I have an hour of time and am not hungry. Thank you for sharing this with us.

Un abrazo!

yeah. you better see it with a snack in hand!
Thanks u for your love and support.
Adiwa!

:<)

Oh my god... sorry I took so long to read this. What an amazing post. Thanks so much for sharing... as soon as I get home to Australia I am going to make this. Bookmarking for future reference!!!

I'm glad you liked it! I hope someday you will have the opportunity to eat this delicacy!

I had this post pending since we talked about arepas at @joseacabrerav's concert
Im happy to share with you this side of the world