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Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
The traditional preparation of arepa flour is very labor-intensive, requiring soaking, dehusking, and drying maize before pounding it in a large mortar.. Precooked arepa flour was invented in the 1950s by Dr. Luis Caballero Mejías, a Venezuelan engineer who used the profits from his patent to finance a Technical Schools system.
On 10 November 2007, in celebration of National Pupusa Day, the Secretary of Culture organized a fair in the capital park in which they would make the world's biggest pupusa. The pupusa was 3.15 meters (10.3 ft) in diameter and was made with 200 pounds (91 kg) of masa, 40 pounds (18 kg) of cheese, and 40 pounds of chicharrón. It fed 5,000 people.
In Venezuela, arepas are stuffed with all kinds of meats and vegetables. Chef Lis Hernandez show us how to make arepas with avocado chicken salad, or reina pepiada arepas. The post How to Make ...
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The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would subsequently spread to other regions of the world. [ 1 ] In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam , the Black Desert) dating to 12,400 BC, some 4,000 years before ...
A faithful effort has been made in the World Book to avoid this common defect." The encyclopedia's name would later be shortened to its current name World Book. [1] In 1919, World Book became the property of W.F. Quarrie & Company. The new owners created an editorial board to help make sure the entries were aligned with what students studied ...
A staple in Colombian cuisine, arepas can be grilled, baked, fried, boiled or steamed, but actor Juan Pablo Espinosa says they're best when they're filled with cheese.