The mass of threshed corn has become the option to make the menu most consumed by the entire population of Venezuela, this is being the arepa.
Not having commercial flour does not mean any obstacle for the people to prepare their traditional arepa since the old customs of our formerly threshing and parboiling the corn with lime, returned due to the shortage of item, which rather helped to maintain peace in Venezuelan families
Most of the people before the needs today are dedicated to the sale of both grain corn and promote the dough prepared to give more ease to people who do not have the time and tools to process such food, and the same way increase your finances.
The realization of this takes its work, once boiled corn, in the kitchen is placed in the mill and then kneaded well.
If this way of consuming this food has generated the optimal conditions, the first one is healthy safety without chemical additives and the second has increased the employment that has caused in the informal sale
Ingredients:
1 kilo of threshed corn, either white or yellow
3 liters of filtered water or to taste
Salt to taste.
Process:
- Select the corn, which does not have stones, leaves and other impurities. Wash well until the water comes out clear.
- Soak the corn in the three liters of water for 20 minutes.
- Take to the kitchen for 30 minutes, stirring for a while.
- Drain and leave until cool.
- Go through the mill.
- Knead until a smooth and mouldable consistency is achieved.
- Form arepas.
- Roast in a budare.
- It can be fried but for this it is necessary to place 2 cups of cornstarch, and so the arepa is not soaked with oil.
I hope this recipe helps you!
Source of the image Here
