The introduction of the arepa to the villages was a result of the climate and the production of corn. Corn was an important element in the diet of the indigenous.
And the arepas are prepared in the following way: First, they dipped the grains of corn, removed the hulls from the grains and ground the grains to make a flour. Then, the flour was mixed with water to create a dough. With the dough balls were created, which were then flattened and cooked until the outside of the dough was cooked. The women used certain instruments to make arepas. In addition to fire, they used metates to grind and crush the corn and budares (baked clay grills) to cook the arepas.18 They made arepas approximately 1.5 centimeters thick and 10 in diameter and weighing about 250 grams.
However, at present the pre-cooked cornmeal is ready to prepare arepas. It is only necessary to mix water and a little salt to create the dough. The process takes around 5 to 10 minutes.
Due to the migratory exchanges with Venezuela, it has also spread to the Canary Islands..
