Recipe
Nanna’s Arepas Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
The Nanna Diaries
Entertaining
Main meals
Crispy on the outside, fluffy on the inside, then stuffed with guac, salsa, and seasoned beans — Nanna Mirella has made so many arepas in her lifetime she could probably do it with her eyes closed. They’re a celebration of her Venezuelan roots, and every bite bursts with zesty flavours and textures.
You will need
Serves 6
For the arepas:
- 4 cups PAN white corn flour
- 5 cups warm water
- 2 teaspoons salt
- Light oil, for frying
For the guacamole:
- 2-3 ripe avocados
- 1 lime, juiced
- 1/4 red onion, finely chopped (optional)
- 1 birdseye chilli, finely chopped (optional)
- Salt, to taste
For the capsicum and mango salsa:
- 1 large mango, chopped
- 1 red capsicum, chopped
- 1/4 red onion, finely chopped
- 1 lime, juiced
- Small handful fresh coriander, chopped
- Salt, to taste
To serve:
- 1 1/2 cups corn kernels, cooked
- 1 1/2 cups black beans, cooked
- 1/2 lime, juiced
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- Salt, to taste
- Extra fresh coriander, to garnish
Recipe: Nanna Mirella
Photography: Brendan Cherry
Directions
Step 1
To make the dough: In a large bowl, add the PAN white corn flour and make a well in the center.
Step 2
In a separate bowl or jug, combine warm water and salt. Stir until the salt is dissolved.
Step 3
Gradually pour the salted water into the corn flour, mixing with your hands as you go. Use your hands to squish and combine. Note: Don’t add all the water at once – this helps prevent lumps.
Step 4
You should have a soft dough, slightly softer than play dough, that holds its shape and no longer sticks to your hands. Adjust water or flour as needed.
Step 5
Form dough into balls slightly smaller than tennis balls –this should make around 16-18. Flatten each ball between your palms to about 1 cm thick.
Step 6
Lightly drizzle oil across a large frying pan. Before turning on the heat, spread with a brush or paper towel. Wipe away excess oil to prevent burning. Then, turn on to a medium-high heat.
Step 7
Place arepas in the pan. Cook for around 7-8 minutes on each side until crisp and golden. (you can also deep fry them for a quicker, crispier result)
Step 8
Place cooked arepas on a plate lined with paper towel to absorb excess oil.
Step 9
In a bowl, toss the corn with lime juice and salt. In another bowl, mix black beans with olive oil, paprika, and salt.
Step 10
To prepare the guacamole: Mash avocado and mix with lime juice, salt, and optional onion and chili, to taste.
Step 11
To prepare the salsa: Combine chopped mango, capsicum, red onion, coriander, lime juice, and salt, to taste.
Step 12
Slice arepas in half. Fill with guacamole, mango salsa, seasoned corn, and black beans. Garnish with fresh coriander. Serve warm, as a filled sandwich or open-faced like tostadas.
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Recipe: Nanna Mirella
Photography: Brendan Cherry
