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More about Arepas and  Masarepa ( Masa Arepa)

Masarepa is precooked, ground corn flour that is used to prepare arepas.

Arepa  is a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela. It is eaten daily in those countries and can be served with various accompaniments such as cheese (cuajada), avocado, or (especially in Venezuela) split and used to make sandwiches. Various sizes, maize types, and added ingredients are used to vary its preparation. It is similar in shape to the Mexican gordita and the Salvadoran pupusa. Arepas can also be found in Panama,Puerto Rico, the Dominican Republic, and the Canary Islands.

Arepas are a type of corn cake popular in both Venezuela and Colombia. Arepas were traditionally made by soaking the corn and then manually pounding the grains to remove the seed germ and the outer lining. The remaining part of the corn was then cooked and ground, and made into arepas. This labor intensive process is now done on an industrial level, so you can buy the dried precooked corn flour and make arepas quickly and easily. Masarepa should not be confused with masa harina which is for making tortillas and is ground corn that has been treated with lime.

Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas and chicha.

In Colombia, the arepa has deep roots in the colonial farms and the cuisine of the indigenous people. While its preparation was once a tedious process of processing and cooking raw maize, today, they are usually bought already prepared or made from "instant" flours. These "instant" flours are now made using corn that has been genetically modified (GMO-corn), as clearly stated in the package.

Arepas are usually eaten for breakfast or as an afternoon snack. Common toppings include butter, cheese, scrambled eggs, condensed milk, Colombian chorizo, and hogao.

•          Egg (arepa de huevo or, colloquially, arepa e huevo) - this variety originated from the Caribbean coast, but is popular in most major cities. This arepa is deep fried with a single raw egg inside that is cooked by the frying process. Egg arepas are made with yellow maize dough and fried in the same manner as Colombian empanadas, and are often sold alongside other traditional Colombian foodstuffs at food stands. One variety of egg arepa has shredded beef added as well.

•          Cheese (arepa de queso, arepa de quesillo) - is either made with cheese mixed into the ingredients or filled with grated cheese before it is cooked (grilled or fried, in this case).

•          Arepa Boyacense - these come from the department of Boyacá. They are very hard and dense, and are typically about three to four inches across and filled with a sweet cheese.

•          Arepa Valluna - is the variety unique to Cali and the rest of the Cauca valley. It is made only with maizemeal, water and salt, and it is buttered before eating, much like toast.

•          Arepa rellena - These are stuffed arepas from the department of Valle del Cauca. Fillings include ham and cheese, seasoned chicken or beef, beef liver, shrimp, cheese, or a combination of these. They are also known as arepas con todo.

•          Arepa de huevo

•          Arepa cariseca

•          Arepa de laja

•          Arepa de maiz pelado

•          Arepa de peto

•          Arepa de choclo (or chocolo) - is made with sweet maize and farmer's white cheese.

•          Arepa antioqueña - a small, spherical arepa, without salt, served to accompany soups, especially mondongo is common in the department of Antioquia.

•          Arepa paisa - a very large, flat arepa made of white maize without salt, but accompanied by meat or butter on top is common in thecoffee-producing region, often served with hogao.

•          Arepa de arroz - is made with cooked, mashed rice instead of maize dough.

•          Arepa santandereana - originates from the area around Bucaramanga. It is also called arepa de maiz pelado. It is made with yellow maize and has a distinct flavor due to the pork fat added during the preparation. It is usually dry, but soft.

•          Baked - is variously called arepa de maiz or arepa de queso at bakeries. Bakeries in Bogotá rarely sell the typical fried or grilledarepas, but instead sell a large, baked version, made with yellow maize flour and often with a single cube of cheese on top. It has a similar taste and texture to a North American corn muffin.

In the western part of Colombia, especially around Bogotá, Cali and Medellín, a traditional breakfast includes an arepa with hot chocolate.