Colombian Arepas
Sweet, salty, or neutral, arepas based on grains and tubers are a staple food in the diet of the American people.
Master and culinary researcher of Colombian cuisine
Easy to prepare – hot or cold – and almost always gluten-free
The arepa, a culinary marvel that’s at once modern day rustic and at the same time, firmly rooted in pre-Hispanic times and connected to Latin America. The arepa defines the cultural identity of almost all regions of Colombia and Venezuela.
When we mention the word arepa, we unconsciously imagine the final product – a round of dough almost always made from corn that’s been pan-fried on both sides. Oftentimes arepas are made from yucca, rice, or other types of grains, or a blend, and sometimes they even come in the shape of a ball instead of a flattened disc.
By the end of this online course, you’ll be able to:
- Prepare different arepa doughs,
- Apply different cooking techniques,
- Use a variety of raw or cooked ingredients to obtain different results.
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Course Syllabus
Course Content
Chapter 2 - Theory
Chapter 3 - Arepas de arroz (Rice Arepas)
Chapter 4 - Arepas de maíz pelado (Peeled Corn Arepas)
Chapter 5 - Arepas de choclo (Fresh corn arepas)
Chapter 6 - Arepa de maíz trillado (White corn Arepas)
Chapter 7 - Arepas de yuca
Chapter 8 - Arepas de harina de maíz (Corn Meal Arepas)
Before you go
The wonderful world of arepas: how to handle corn, kneading techniques, assembly, and the various cooking techniques
What you'll learn
In this course we will focus on preparing different arepa doughs, the proper grinding and assembly techniques, and how to cook them to perfection.
As main ingredients we will use grains (such as rice and corn) and tubers (yucca). Corn is very important in this course because – depending on its physical state – we will treat it accordingly. We’ll learn about fresh tender corn (choclo lechoso), fresh mature corn (choclo or chócolo), porva (dried) corn, threshed corn, corn flour, etc.
We’ve also included bonus recipes in the recipe ebook to prepare potato- and plantain-based arepas.
We’ll start with a dough that can be assembled in various ways, for example, freehand, with a cutter, or a filled dough.
You’ll learn different ways to cook arepas: grilling, broiling, frying, and baking.
You will also learn the “pelao” or peeled corn technique, which is equivalent to Mexican nixtamalization to remove the husk from the corn with the help of lime or ash to make it more digestible.
You will learn dough handling techniques and their multiple applications. You will discover inspiring tools to apply to the recipes in the course, and which can also be used to develop new arepas.
Who is it for?
This course is aimed at culinary professionals and cooking enthusiasts, entrepreneurs, and all those who want to learn about the wonderful world of arepas.
What you’ll need
- Tortilla or arepa press
- Non-stick frying pan
- Blender
- Deep fryer
- Oven
- Spatula
- Manual or electric friction grinder
- Pressure cooker (optional)
- Pots
- Griddle and grill
- Comal
- Grater
- Rolling pin
- Plastic bag
Course recipes
In this course you will learn
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Meet your Instructor
Master and culinary researcher of Colombian cuisine
One of the most celebrated Colombian chefs, as well as an academic and culinary author of various books and publications, he is also a culinary researcher and university professor. He is a consultant for a number of restaurants and hotels, as well as a culinary collaborator to the media.
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Every course includes a downloadable recipe book
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Love it!
I like the authentic way to describe the course and the Colombian cuisine, Latin American countries have a great gastronomy, loving the chef and his way to talk!