This post is also available in Spanish
The Arepa is one the most popular foods in Colombia and Venezuela. The most common arepa in Colombia is made with corn flour (masarepa), however, we also make them with fresh sweet corn (choclo), hominy corn (maíz peto),cassava (yuca) and plantains. Lately, I’ve been seeing healthy arepa recipes posted online, also being referred to as “arepas fit”. I can’t wait to start trying some of those recipes for myself!
Today I am sharing a recipe for Arepas de Plátano Maduro (Ripe Plantain Arepas). These arepas are very simple to make and pretty much irresistible when served warm, brushed with melted butter and topped with fresh cheese.
You can serve these Arepas de Plátano for breakfast or as a side dish along side meat or poultry.
Buen provecho!
Ingredients
- 2 ripe plantains washed and cut in pieces (leave the skin on)
- 1 teaspoon sugar
- 1/2 cup of masarepa
- 2 tablespoons of milk
- 5 tablespoons of melted butter
- 1/2 cup of grated mozzarella cheese or queso blanco
- Salt to taste
- Butter or oil spray to cook the arepas
Preparation:
1. Cook the plantains in a pot with water for about 30 minutes. Let them cool for about 5 minutes, then peel the cooked ripe plantains.
2. Mash the plantains and add the masarepa, milk, melted butter and salt to your taste. Let mixture stand for five minutes.
3. Make small balls with the mixture. Shape the dough into thick cakes.
4. Add the butter or oil spray to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown. Serve them warm with butter and cheese or as a side dish.
Related Posts
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Ricki says
Great recipe but how do you cook the platanos?
Anonymous says
You boil them.
Clara says
Hi There!
Sounds like such a tasty treat! Forgive my naiveté but when you say “cook” the plantain for 30 minutes….how to do mean cook exactly. I’ve only ever “fried” plantains sliced and without the skin so having trouble picturing how these are prepared with the skin on. If you can please provide a bit more detail I’d appreciate it. Are they boiled? fried?
Thanks!!
Clara
Erica Dinho says
Boil the plantains with the skin on in water over medium heat for about 30 minutes or until they are ready.
Anonymous says
Cut first?
Anonymous says
yes
josa says
boil the plantains in water
Rebeca says
These look delicious! but how do I cook the platanos first? cut and boil them in pieces?
Erica Dinho says
Yes.
grace says
these look delicious! the texture is perfect and i’m not sure i can think of a better savory snack!
Evelyne@cheapethniceatz says
I am totally salivating, especially after having had arepas in Colombia this siring. So ripe plantains make a big difference. must try soon.
Mark says
I’m recently married to a Colombian from Bogota and spent my high school years in Cali myself. But…my children haven’t. I recently set aside some platanos in my kitchen to ripen. One of my children thought they were rotten and discarded them into the trash. We still have some work to do on culinary cultural awareness in my new blended family…
alvaron says
Me quedo con un deber: hacer estas “nuevas” arepas!!! Felicitaciones Erica por traer estas innovaciones a nuestro conocimiento! Saludos
galarena says
Hola Erica, usaste masarepa de maiz amarillo o blanco para esta receta? Se pueden hacer al horno?
Gracias
Erica Dinho says
Amarillo.
Nancy says
Hi Erica I made these today and OMG they were the bomb! Super easy and delicious. Thank you so much for this recipe. God bless!
Luciamunecalindacarajo says
This Arepas are delicious, thank you for your recetas,
Anonymous says
Soy puertorriqueña pero me encantan las arepas colombianas. Sin duda voy a tratar estas recetas con platano maduro y platano verde, gracias
Wanda
Ruth says
Hi Ericka I am also from Colombia and now married to a wonderful Gringo and a 3 year old. how wonderful to find all these great recipes. I will for sure try all these new recipes from our land.
Ruth
Mary-Ann says
Hi Eric . I am in a small country town in Western Australia with few choices regarding flour (or anything else for that matter ).
I googled masarepa as I’d never seen it before. Would arrowroot or tapioca work instead? Thanks
liza says
Try using Maseca, it’s a corn flour easily found within the states.
liza says
Oh yes, and now I see Australia! haha Sorry!
Anna says
Mary-Ann:
Here is an amazing and free-tip (worth another blog recipe), courtesy of a family Venezuelan recipe. Use dry polenta if P.A.N. (masarepa) is not available in your local international market. You can even buy organic if it suits you. Plus it’s less refined and thus healthier or at the very least easier to digest.
Just cook with water and add pinches of salt and a tablespoon of oil (ratio: 1 cup polenta to 1.5 cups water). Stir until it thickens but isn’t too dry. Let cool. Then oil the griddle and cook them on high (between 20-35 minutes depending on thickness and size).
Chama, no te vas a volver a usar masarepa. Tengo años sin comprarlo!
Janice says
Hi,
It looks like you add the cheese in the mix based on the pictures, but it doesn’t indicate that in the instructions. Do you add the mozzarella in the mix along with the other ingredients?
Anonymous says
When do I add the sugar ?
Anonymous says
Hello!
These look delicious! Is there any way to make them completely corn free? It upsets my stomach but I love arepas.
Jenn says
I’ve used regular, coconut and almond flour.
Donnel says
Hello,
Thank you for this recipe. I tried it but substituted with almond milk and used extra virgin olive oil instead of butter. I couldn’t find masarepa and used maseca instead. I don’t really know the difference between the two. It turned out pretty good and tasty. I wish there was a way to post a photo on here.