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Colombian recipe: Arepa de huevo coastal

Origin: The origins of this famous arepa de huevo of the Colombian Caribbean coast are still unknown. There is a clear dispute between Barranquilla and Cartagena, since both cities claim the invention of this delicious corn cake. In the first, it is known as “arepa e’ egg”, in Cartagena, as “empanada with egg”, which also has ground meat inside. However, the preparation is the same since only the filling changes. In the end, they are both delicious!

Region Without a doubt, it is a very famous food in the Greater Colombian Caribbean, especially for travelers who travel along the highway near the Troncal del Caribe, a road that connects the departments of Atlántico, Magdalena and Bolívar on the northern coast of the country.

In the region, women are experts in cooking arepa de huevo. They have inherited the tradition from descendants of women dedicated to making arepas. It is the result of the heritage of native corn, the Spanish tortilla and African fried food. This nutritious corn cake has been passed down from generation to generation for almost 200 years and is one of the main sources of nutrition for all people who travel the highway of conviviality. This experience is a must for tourists visiting the wonderful coastal cities or any part of the country.

USED ​​VERBS

• Wash (hands)
• Pour
• Add
• Revolver
• Split
• Introduce
• Float up
• Spread

UTENSILS (VOCABULARY)

• Apron
• Coif (cooking cap)
• Container (salad bowl)
• Roller
• Skillet
• Spatula

Ingredients: (For 10 people)

• 1 pound corn flour
• 1 liter of sunflower oil for frying
• 5 units of eggs
• 1 teaspoon of salt
• Water
• 1 stick of margarine

Preparation:

1. Pour a cup of hot water into a deep container.
2. Add the salt, sugar, and precooked corn flour to the container.
3. All the ingredients are stirred until there is a consistent dough of a uniform color.
4. Divide the dough in half and then into three more parts.
5. Use a rolling pin or a plate and take the dough in parts and make dough balls, then flatten the dough in the tortilla maker or with a glass.
6. Place the arepa in hot oil at 180 degrees for two or three minutes. This will float in the oil and you will spread it with an oil ladle so that it inflates, then take out the arepa and let the oil drain.
7. Prepare the egg with salt.
8. Make a hole in the edges of the arepa with a knife. You must be careful not to damage the shape.
9. With a glass, add the raw egg to the arepa.
10. Finally, the dough is closed and put back into the oil for two or three minutes, and it is ready to eat.

La arepa de huevo Colombian is part of the recipes we prepare at the Spanish school Nueva Lengua during our Spanish and Colombian cuisine classes. For more information about our courses, write to us at info@nuevalengua.com or write to us on any of our social networks @nuevalengua.