I happen to be a lucky Puerto Rican girl who married a half Colombian and half Puerto Rican man! Talk about delicious food cultures, I could gain 10 lbs just walking into a Colombian restaurant (can anyone say Bandeja Paisa?) Anyhow, I’d never been exposed to Colombian cuisine until meeting the hubster, and in order to properly perform my wifely duties, I decided to learn how to make a cultural staple, arepas. Arepas are as essential to Colombian meals as bread is to the Italian table. It’s not a meal if there’s not an arepa somewhere on the plate. This dish, arepuelas, or anisitas (rough translation: little anise ones) are a slightly sweet and uber delicious breakfast option native to the Atlantic Coast region of Colombia. Serve these bad boys up with a good, strong cup of Juan Valdez’s addictive elixir, and some yummy farmer’s cheese (queso fresco). It’s hard not to have a moment with these.
- 1 cup masarepa (you can use either the white or yellow version)
- 1 cup warm water
- 2 tablespoons sugar
- 1 tsp toasted, crushed anise seeds
- ½ tsp of salt
- Vegetable oil for frying