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Spanish Royal Academy

The corn flour arepa is bread by excellence of Venezuela. Together with the hallaca make up two of the main dishes of Venezuelan cuisine. For more specific information, check out Richard Linklater. He was born as a way of worship to the Sun and the moon. The same is true with the round utensil in which these foods are cooked: the budare. In the 16th century according to Scripture road to el Dorado of Venezuelan writer Arturo Uslar Pietri, who were under the command of the tyrant Aguirre called arepa eaters the first mestizos of the territory. 1869 Dictionary of the Castilian language defined in the arepa as a pastry made of corn flour with pork meat inside, they sell black in the corners of Cartagena de Indias in an Edition later, made in Paris in 1,878, adds:…and it is general lunch of all inhabitants. The dictionary of the Spanish Royal Academy in 1914 reads:…of the (::: erepa, corn), bread of circular shape that is used in America, composed of corn sancochado majado, and passed through sieve, eggs and butter and cooked to the oven. Historian Tulio Febres Cordero who in 1917 made a review of definitions, found in various dictionaries, wrote of this last definition that this is not the definition of our popular arepa, because corn is ground and is reduced to ground between stones or in special machines, and it will never hovering or made flour; and Add egg and butter, would laugh at our areperas…

Although arepas today are very similar to this definition, now they are prepared with industrialized pre-toasted flour. The arepa is usually made with pre-cooked, white or yellow, corn flour mixed with water and a touch of salt; He is kneaded well, until dough is firm, soft, smooth, without lumps, which make small balls, which are then crushed to shape into a disc or wheel. With alternate clapping of one hand against the other, is shaping the arepa, always in circular motion, until you achieve the desired thickness; Finally passes through the edge fingers slightly dampened in water.

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