Monday, January 19, 2009
The "Reina Pepiada" is one of the most popular arepa dishes in Venezuela: a lip-smacking combination of shredded chicken, mayonnaise and petit pois stuffed into a grilled cornmeal arepa with slices of soft avocado.
Like the doner kebab in Britain, the Reina Pepiada - or Reina Pepeada in some places - is a firm favourite with drinkers and ravers who flock to late night areperas after the bars
Saturday, January 17, 2009
Edelmira Jimenez from Cojedes State makes her arepas the old-fashioned way by pounding shucked maize kernels in a large wooden mortar called a pilon.
The pilon is believed to have been brought to Venezuela from Africa with the slaves who worked the sugar, cacao and coffee plantations. Before that, the indigenous tribes of Venezuela used stone metates for grinding their maize, similar to the