AREPAS FROM VENUZUELA
1 cup corn niblets 11/ cups milk 2 2 tbsp butter 1 cup masarepa – corn flour butter or ghee for frying the arepas cheese or butter for serving
Place the corn niblets in a mixer and grind to a coarse paste. Add the milk a little at a time till all the milk is used up. Use one cup of milk in this way and leave the half cup for kneading the dough.
Sift together the masarepa, salt and the butter, cheese and mix with your fingers to form bread crumbs. Mix in the remaining milk and knead to a dough. Divide the dough into 5-6 portions. Roll out each portion into a circular chapatti and fry on a griddle adding butter or ghee from time to time. Serve with butter or cheese.