Arepas

[Guest guest]

from : The Voluptuous Vegan by Myra Kornfeld and George Minot

 

Arepas

 

1/2 C dried white or yellow hominy soaked

5 C water

1/4 C veg. oil

1 tsp salt

3/4 C masa harina

1/4 C thinly sliced scallions

 

Like beans, hominy must be soaked befre cookineg. Place the hominy in a

bowl and cover with boining water. Let it stand for at least an hour or up

to over night. Drain, add fresh water to cover and cook as you would beans.

{rocessing the hominy while it is warm yeilds the smoothest texture. If you

precook hominy, you can warm it in the cooking liquid before pureeing.

 

Drain the soaked hominy and place in a medium sauce pan. Add the water one

inch over hominy. bring to a boil then reduce to a simmer. Cook for 1 1/2

-2 hours, partially covered, until the hominy is soft and has started to

open like popcorn. Add more water when needed keeping the level at one inch

over the hominy. Yeilds 1 3/4 C cooked kernels.

 

Place hominy in processer and puree', adding the oil and 3/4 c cooking

liquid, and salt. Run for a few minutes until creamy.

 

Pour mixture into bowl.

Add masa harina and scallions and mix until you have a nicely pliable dough.

Form into 5 equal balls.

 

flatten balls into patties 1/2 inch thickand about 3-4 inches diameter.

Smooth edges so arepa is round and even. You can leave them on a plate,

covered, until ready to cook, or wrap well in plastic and refrigerate for up

to 48 hours.

 

Heat griddle or cast-iron pan over high heat until hot. Lightly oil griddle,

then turn the heat to medium and add the arepas. cook them on the first side

until golden, 5-10 minutes, then turn and cook on the other side 5 minutes

longer. Serve warm.

[Guest guest]

Could some one tell me what´s " hominy " ? Or " masa harina " and " scallions " ?

My dictionary don´t know those things..=)

 

Outi