arehas

Arehas refer to a form or regional spelling of arepas, a cornmeal cake that is a staple in Venezuelan and Colombian cuisine. While arepa is the standard term in much of Spanish, arehas appears in some dialects and communities as a plural form or variant spelling. Arepas are made from masa de maíz precocida, a precooked corn flour, mixed with water or milk, and salt. Some recipes include a small amount of oil or butter and, in whole or part, cheese or other enrichments. The dough is formed into discs that are typically about a half to one inch thick and several inches in diameter, though sizes vary by region.

Preparation and cooking methods vary. The dough discs are commonly cooked on a hot griddle or skillet (comal) until set and lightly browned, then finished by baking or frying to achieve a crust. Many arepas are split open after cooking and stuffed with a wide range of fillings, from cheese and eggs to shredded beef, beans, avocado, or hogao. They can be served as a meal, a snack, or breakfast, depending on size and fillings.

Regional variations exist in shape, thickness, and preparation. In Venezuela, arepas are often thicker and stuffed with cheese or meats, while Colombian versions may be thinner and served with toppings or fillings as a complete dish. The dish is celebrated for its versatility, gluten-free ingredients, and adaptability to local ingredients and tastes.

See also: Arepa.