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Cassava Arepas (Cassava Arepas)


Corn cake It is a patty made with precooked corn flour which can be baked, grilled or fried. They are popular in Colombian and Venezuelan cuisine, and are a very versatile food that can be eaten for breakfast, lunch or dinner.

Cassava Arepas (Cassava Arepas)Pin

What is an Arepa Made of?

The most popular corn cake in Colombia and Venezuela is made with precooked corn flour (masarepa). You can buy it online on Amazon or at a Latin market. However in Colombia, we also make them with fresh sweet corn, hominy corn, plantains and cassava.

The recipe I am presenting to you today is made with yucca, masarepa, butter, milk and cheese. Served with cheese, home or guacamole on top, it’s hard to resist going back for seconds. The outside is crispy and golden, while the middle stays wonderfully moist.

Cassava Arepas (Cassava Arepas)Pin

estos Yucca Arepas They are delicious as a side dish with eggs or grilled beef, or paired with hot chocolate for breakfast or an afternoon snack. So if you are even remotely fond of arepas and yuca, I thoroughly recommend this recipe!

Cassava Arepas (Cassava Arepas)Pin

How to Make these Arepas

The process to make this recipe is very simple. These cassava arepas are made with cooked yuca, precooked cornmeal, butter, milk and salt. You can cook the yuca a couple hours before making this recipe.

Cassava Arepas (Cassava Arepas)Pin

First you have to mash the cooked yucca and add the masarepa, milk, butter and salt to your taste. Let the mixture rest for about five minutes.

Cassava Arepas (Cassava Arepas)Pin

Make small balls with the yuca mixture and shape the dough into cakes using your hands. You can make them thick or thin depending on your taste. I prefer mine thicker.

Cassava Arepas (Cassava Arepas)Pin

Add the butter to a nonstick pan over medium heat. Place the yuca arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.

Cassava Arepas (Cassava Arepas)Pin

Serve them with your favorite toppings for snack or appetizer. They are also delicious to be served as a side dish with egg, grilled meats and poultry.

Cassava Arepas (Cassava Arepas)Pin

How to Store Arepas

I prefer to eat them warm and fresh, but if you want to store the leftovers or make a double batch. Place the cooked yuca arepas in a zip lock bag or sealed container in the refrigerator up to 3 days or in the freezer up to 1 month.

Cassava Arepas (Cassava Arepas)Pin
Cassava Arepas (Cassava Arepas)Pin

Cassava Arepas (Cassava Arepas)

Erica Dinho

Prep Time 10 mins

cook time 6 mins

total time 16 mins

course Appetizer

Cuisine Colombian

Servings 6 arepas

calories 220 kcal

Ingredients

  • 1 pound of cassava cooked
  • ½ cup of masarepa
  • 2 tablespoons of milk
  • 2 tablespoons of melted butter
  • ¼ cup of grated mozzarella cheese or white cheese
  • Salt to taste
  • Butter to cook the arepas

instructions

  • Mash the yuca and add the masarepa, milk, butter and salt to your taste. Let mixture stand for five minutes.

  • Make small balls with the yuca mixture. Shape the dough into thick cakes.

  • Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.

Nutrition

calories: 220kcalCarbohydrates: 39gProtein: 4gfat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 14mgsodium: 72mgpotassium: 260mgFiber: 3gSugar: 2gVitamin A: 157UIVitamin C: 16mgcalcium: 57mgIron: 1mg

keyword cassava arepas, arepas recipe

Cassava Arepas (Cassava Arepas)Pin

More Snacks to Try

Pandebono (Cheese Bread)

Colombian Empanadas

Colombian Fritters

Cassava Arepas (Cassava Arepas)Pin

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