The “Arepa de Choclo or Chocolo”, also known as cachapa, chorreada, jojoto corn, or sweet corn tortilla, is a delicious traditional dish in Colombia, Costa Rica, Venezuela and Ecuador. Its preparation is similar to a pancake, or a common arepa, except that it is not made with wheat flour, but with sweet corn. We have imported to New Zealand the sweet cornflour mix ready here.
It is usually accompanied with peasant cheese or curd
They are a delight in every way and perfect for breakfast with scrumble eggs and hot chocolate, or also as a small snack at any time of the day.
Specifically in Colombia, the sweet arepa is more common in departments of the country such as Antioquia, Boyacá, Cundinamarca, Valle del Cauca and Santander, as well as in the Llanos Orientales. For many, this type of arepa is the favourite among all, due to its ideal contrast between sweet and salty.
A bit of history
The preparation of this type of arepas has its origins since before the conquest of the Spanish in America, since the native Indians used to knead the tender grains of the cob or corn, then putting them on fire, until creating this dough. Over the years, this food was increasing its popularity, until it became known to all Colombians and the same in other countries in the region.
Recipe and Preparation
(Servings: 8-10)
INGREDIENTS:
1 cup P.A.N. Sweet Corn Mix
1 cup water
¼ cup milk
Vegetable oil or butter to grease the pan
1 egg
Cheese (Mozarella works well)
PREPARATION:
Add P.A.N. Sweet Corn Mix along with the rest of the ingredients in a bowl. Mix using a whisk or fork until homogeneous.
Let the batter rest for 6 minutes, stirring occasionally. If you desire a harder consistency, add an additional tablespoon of P.A.N. Sweet Corn Mix. If you prefer a lighter consistency, add an additional tablespoon of water or milk to the original recipe.
Preheat a grill or pan and grease with vegetable oil or butter.
Stir. Pour a portion of the mixture using a ladle and spread forming a disc.
Cook for 3 minutes on each side until golden brown. Remove from heat.
Grease the grill or pan with paper towels before cooking each additional serving.
Serve with butter, cheese, ham, syrup, or any other side of your choice.
TIPS:
In this type of arepa, it is ideal to get a wet dough, you are not supposed to knead the dry dough like a regular arepa, so it is ok if the mix is not dry.
Try doing it without water, replace that amount with milk.
It is easier if you cook the arepas individually in a small pan Similar to Pancakes size
We have here in New Zealand Sweet Corn Mix P.A.N. It is made with the best cobs and allows you to cook the typical sweet arepas recipes. This product is the ideal one to prepare typical recipes of sweet corn, cornbread, sweet rolls, sweet corn croquettes, cachapas and many others.
Thanks for reading!
Latino Foods