Georgia Bulletin

The Newspaper of the Catholic Archdiocese of Atlanta

Photo By Michael Alexander
Different varieties of arepas, cornmeal flatbreads native to Venezuela, Panama and Colombia, were available for consumption during the Taste of Hispanic Cuisine.

Venezuelan Arepas

Arepas Ingredients: 3 cups warm water 2 teaspoons salt 3 cups arepa flour (precooked cornmeal such as P.A.N.) 2 tablespoons vegetable oil Preparation: Preheat the oven to 500 F. Combine water and salt in a medium bowl. Add the cornmeal and stir until no dry lumps remain. Let rest 5 minutes to hydrate. Knead dough […] Full Story