Arepa Salada Dominicana

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The first time we try a meal, and the circumstances in which we do it, has a great impact on how we remember and enjoy that dish many years later. The aroma and taste is a messenger of happy memories, or 
feelings of repulsion. Just ask any adult what he thinks of that dish they made him eat as a child.

Fortunately, for most, the Arepa Salada Dominicana reminds us of the excitement of road trips, which is where many of us have tasted this dish for the first time.

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It's funny, and in an example of regional differences in our country, when I tried it was with the name "torta" (or torta, to joke a bit with my friends from Cibao).

For me Arepa Salada is synonymous with trips through the Cibao, greasy stops with surprisingly delicious food, fresh air, morning mists and that cibaeño accent that I love and would like to have.

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This is the salty version of the most popular Arepa Dulce , and as you can imagine, there are countless recipes. This is the one I like the most, and I have to say that it is one of the dishes that gives more "seguidilla" How good it is so versatile, I have eaten at breakfast toast with cheese, as a snack, and as a stew chicken accompaniment or meat dishes with sauce.

There is no wrong way to eat Arepa Salada.

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Recipe Arepa Salada Dominicana

Preparation

5 mins

Cooking

55 mins

Total Time

1 hrs

 

Recipe Arepa Salada Dominicana: a salty corn cake, dense and soft. It can be served in various forms, from breakfast to accompaniment.

Serves : 6 -8 large portions

Author : Clara Gonzalez

Ingredients

• 4 tablespoons butter , divided amount
• 3 1/2 cups of chicken broth (or vegetables)
• 3 1/2 cups coconut milk
• 2 tablespoons chopped parsley
• 2 teaspoons of salt (or more to taste)
• 2 cups cornmeal

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Instructions

1. Grease a medium mold (1 / gal [2 1/2 lt]) with a tablespoon of butter (see notes).
2. Heat the oven to 350 ° F [175 ° C].
3. Mix the coconut milk with the chicken broth, season with salt to taste. Add the parsley, cornmeal and the rest of the butter. Mix well and pour into a large pot (3/4 gal [3 lt]), cooking over medium heat while stirring constantly to avoid sticking.
4. When it begins to boil, lower the temperature and continue stirring until it thickens so much that it detaches from the bottom when stirring and sticks to the spoon.
5. Remove from heat and pour into greased pan. Bake until you insert a knife and leave clean (30 to 40 mins). It should be lightly browned. Allow to cool to room temperature before unmolding.
6. Serve only as a snack, or with stewed chicken or your favorite stewed meat.