My post today my friend STEMMIT is about the TRADITIONAL VENEZUELAN AREPA.
Who does not know the Venezuelan arepa anywhere in the world?
ingredient:
water, salt, container.
preparation:
Precocious dough place water and then add the flour or vice versa add the flour and then the water its amount of salt and knead.
Corn dough Sen put the corn in water to cook, once this ready we proceed to drain and grind it in one or this can be manual or electric.
My dear friends, many Venezuelans have had the need to emigrate to other countries, consequently our famous and rich VENEZUELAN AREPA has been known worldwide. This can be peeled corn and pre-cooked flour, the best known is (PAN PAN) made by polar food.
One of its main characteristics and privilege is that it can be accompanied with everything (cheese, butter, stew, egg, fried beans, etc.), not only that it could be fried or roasted in budare, in coals; your consumption is gratifying as it satisfies breakfast, dinner, lunch and accompanying.
it is part of our culinary expression. Since its filling makes the difference
From the same mass you can make small and large bunches and small, hallaquitas, sweet arepitas, until a rich hallaca etc.
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There are multiple types of arepas among them are.
(1) the arepa the widow. it is called asi since it does not contain stuffing, Until solitaire is rich.
(2) The queen pepeada. some of the most recognized in several parts of the world and its name was put in honor, to the Venezuelan world Susana Duim, its main filling that; hen, avocado and mayonnaise all mixed and refined the arepa
(3) flag. caraota negra, cheese and banana and their respective arepa.
There are many types of arepa name them that I consider most important.
The nine of September international day of the arepa that live the arepa.
