In Venezuela and Colombia it is called AREPA

In Venezuela and Colombia it is called AREPA

Photo by @jdvolcan on Twenty20

In both countries, it is an essential food of the daily diet. Both in Colombia and Venezuela, they call it “arepa” a round dough made with corn.

The arepa is a traditional food in both countries. However, there is a debate between Colombians and Venezuelans about the authorship of the arepa. Also, both countries claim to have the best recipes and preparations for this exquisite delicatessen.

Do they have similarities? Yes and many, but also their differences are notable when eating and in its preparation, here are some differences between them:

The Arepa is Venezuelan:
– The Venezuelan arepa is very versatile. It accepts an infinity of fillings and depending on the one chosen, the arepa has a name. If it is stuffed with shredded meat and yellow cheese, it is “pelúa”. If it is filled with black beans and white cheese, it is “domino”, names that are known throughout Venezuela and are growing throughout the world, this makes a notable difference.

– The Venezuelan arepa is the main dish. It can be eaten for breakfast, lunch or dinner, as it is very complete. It is fatter or thicker.

– Its preparation is based on pre-cooked corn flour, they use a commercial brand called PAN flour, which is internationally known.

– In Venezuela there are wheat arepas or Andean arepas. very specific to some regions.

The Arepa is Colombian:
– The Colombian arepa lacks a variety of fillings. The filling is very simple like cheese only. They are extremely thin and sometimes the filling or complement is placed on top. They usually eat it alone.

– The Colombian arepa is a kind of bread, they eat it at any time or as a companion to some meals. It is much thinner than the Venezuelan.

– The Colombian arepa is more inclined to that of parboiled corn because it is more natural. Its flavor is different and the preparation process is much more traditional.

– Regarding variety and style, in Colombia, the so-called “arepas de eggs” are prepared. A mixture that is made by adding chicken postures to fry them, in Venezuela this is not known at all.

And So Who Wins?
Just as they have different styles of preparation and the way of how to be tasted, they also have many similarities and it all depends on the region where you can eat a delicious arepa, the truth is that this product is widely consumed in both countries, and it is very likely that few Venezuelans or Colombians say no to “an arepita.”

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