Arepa pelada
Arepa pelada: arepas from lime-cooked, hand-peeled whole corn, as made in Lara and the Llanos
Before bagged flour reached every shop, arepas in Lara and across the Llanos began with whole dried corn boiled with a spoon of food-grade lime until its skins slipped off; 'pelada' means peeled. The dough has a deeper, slightly smoky corn taste and a coarser crumb than flour arepas, and on cattle ranches it is still eaten at breakfast with butter or avocado. Handle the lime (calcium hydroxide) with care: keep it off your skin and away from children. The common mistake is rinsing too lightly, which leaves the dough yellow, soapy and bitter. Chef's tip: grind the corn twice and add water a spoonful at a time; a dough that is too wet slumps on the griddle.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb dried white field cornwhole kernels
- 1 tbsp food-grade slaked lime (cal)
- 12 ½ cups water
- 1 tsp salt
To serve
- 1 avocado (optional)sliced
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Rinse 1 ⅛ lb dried white field corn and put it in a large stainless-steel or enamel pot (not aluminium) with 12 ½ cups water. Stir in 1 tbsp food-grade slaked lime (cal); the water will turn cloudy.
5 minStep 2: Bring to the boil and simmer for 40–45 minutes, until a kernel's skin rubs off easily between your fingers. Turn off the heat and leave the corn in the liquid for 1 hour.
105 minStep 3: Drain into a colander and rinse under running cold water, rubbing the kernels hard between your hands, for 5–8 minutes, until the skins wash away and the water runs clear. Wear gloves if your skin is sensitive.
10 minStep 4: Grind the corn in a hand corn mill or a food processor, then grind again, adding cold water a spoonful at a time, until it forms a smooth dough that holds together without cracking. Knead in 1 tsp salt.
15 minStep 5: Shape 8 balls and flatten them to discs 1.5 cm thick, smoothing any cracks at the edges with a wet finger.
5 minStep 6: Cook on a dry griddle over a medium heat for 7–8 minutes a side, until a crust forms and they sound hollow when tapped. Finish in a 400°F oven for 10 minutes if the centres still feel soft.
25 minStep 7: Serve warm, with 1 avocado.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 6 g
- Carbs
- 52 g
- Fat
- 3 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does arepa pelada take?
- About 180 minutes in total: 40 minutes to prepare and 140 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of food-grade slaked lime (cal)?
- Lemon, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer pudas
Pudas are thin savoury pancakes. These low-calorie ones are made from rice, maize and wheat flour mixed with crumbled paneer, spinach, fenugreek and coriander and a fresh paste of onion, chilli, mint, garlic and ginger. The moisture in the vegetables and paneer is enough to bind the dough, so no ghee, oil, yogurt or water goes into it. Cook on a griddle with just a little oil and serve with tea, or with plain yogurt and pickle.
Indian
Stuffed green paratha
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
Brown soup rolls
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.