I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.
Sometimes it’s good to step out of the norm and try something different and that includes the foods you eat. It’s too easy to fall into a rut of eating the same food, but nutritionally, our bodies benefit from variety. Plus our brains love to be stimulated so participating in culinary exploration can be about more than just trying new flavors. It’s a chance to learn more about the world and how other people live.
What is Arepa?
For instance, in Venezuela, the “daily bread” is nothing like the yeast bread we eat. They eat arepa which is more like a flatbread or pita and simply made from ground white cornmeal, salt, and water. They’re grilled or fried instead of being baked and they are eaten for any meal – breakfast, lunch, or dinner. Arepas are also enjoyed in Panama, Columbia, Puerto Rico, Canary Islands, and the Dominican Republic. But this food trend is becoming popular here in the US as well.
With P.A.N. white corn meal in the pantry, Arepas are quick and easy, about 10 minutes from raw ingredients to a meal. The recipe is on the package and their website and it’s so simple – water, salt, and cornmeal that’s mixed together and then fried in butter, allowed to cool, split open and filled. That’s it! Any sandwich filling can be added, but ones that lend themselves to the slightly sweet cornmeal flavor of the arepa is even better. I used roasted turkey breast, havarti cheese, leaf lettuce, and a little Dijon mustard.
Check out our mini arepa recipe and Lemon and Blueberry Cornmeal Muffins with Lemon Glaze and then visit the P.A.N. Tumblr page for more recipes.
What sandwich filling will you fill your arepa with?