Venezuelan Arepas

My banquet that I will serve is the Venezuelan Arepa. I think that food is a part of culture and a very tasty way for us to get an insight into a country’s culinary world, and it is also the best way of showing interest for a new culture and getting to know it a little better.

I would like starting that Arepa has its origins hundreds of years ago, cooked by the various indigenous tribes across the country. The Arepa has its name from the word Erepa, the indigenous word for this corn bread. What was initially made with fresh corn, but today is usually made using pre-cooked white corn flour.

The Arepa represents Venezuelans' daily bread. It is eaten across the country, across all socio-economic groups, at all times of day. Arepas can also be grilled or deep-fried. The fillings vary and there are no set rules. However, there are some different types of filling that have now become tradition:

• The Pelu’a : shredded skirt steak and cheese.
• The Reina Pepeada : chicken salad with creamy avocado.
• The Pernil : pork.
• The chiken : sauteed chicken and cheese.
• The simple cheese: butter or cream cheese.

Food is powerful in many ways, so don’t be afraid to eat your way through culture shock!

                                     Good Appetite!!