I have several friends who are from Colombia and have been fortunate enough to experience some of their cooking recently. They have invited me into their home have shared authentic dishes like coconut rice, patacones, and guacamole with me. One of them celebrated a birthday recently and I was invited to enjoy a breakfast meal that included arepes, which is a Colombian corn cake. The person who hosted the breakfast is not Colombian, but purchased the arepes from a Hispanic grocery store in the area.
The morning included arepas, tofu, potatoes, lattes, pineapple and two delicious birthday pies. I was the first of the group to arrive, which for those of you who know me is not surprising, and I was put to work to help warm the arepas. After being given instructions, one of my native Columbian friends arrived and I was quickly pushed away for her to take over. What a relief! I had never seen an arepa before, so I had no clue how to cook them!
|The final and delicious product!|
This birthday breakfast was perfect timing as I had already planned to make arepas for MoFo as I had heard my friends speak about them so fondly. The arepas purchased from the store were a bit thinner than the recipes that I had seen online, but they were still delicious! I was now excited to make the recipe that I had set aside from a recent issue of Veg News for Grilled Tempeh & Avocado Arepas. I do not personally subscribe to the magazine, but get old copies from a friend who subscribes.
|Hand formed arepas ready for the iron skillet|
I had spoken of my arepas MoFo plan to another friend, who kindly purchased a bag of masarepa for me as a thank you for watching her friendly companion dog. Once I had my masarepa flour in hand, I was all set to cook! The dough for the arepa was simple. It contained the flour, salt, and water. It only took minutes to create, was formed into balls, flattened, and cooked. The cooking started off in a cast iron skillet on the stove and ended in a baking sheet in the oven. The recipe for the filling was a cubed tempeh that was simmered on the stove in a rich and smokey broth. I could not believe how easy this recipe was and our home smelled delicious!
|Arepas browning in the skillet before going into the oven|
|Smokey Tempeh Filling|
What has been your biggest cooking/creation success recently?