Arepa
 Arepas in Venezuela | |
| Alternative names | Tijitafun, fectegua |
|---|---|
| Course | Any course |
| Place of origin | Colombia and Venezuela |
| Region or state | Northern South America |
| Associated cuisine | Colombian cuisine, Venezuelan cuisine |
| Main ingredients | Corn flour (maize meal or flour) |
| Variations | Sweet corn arepa, arepa de arroz, arepa de huevo, arepa de yuca, arepa rellena, arepa paisa, arepa de plátano maduro |
An arepa (Spanish pronunciation: [aˈɾepa]) is a type of flatbread made of ground maize dough that may be stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
Arepa can be served with accompaniments, such as cheese, cuajada, various types of meat, avocado, or diablito (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican gordita, the Salvadoran pupusa, the Ecuadorian tortilla de maíz, and the Panamanian tortilla or changa.