DIY KIT INSTRUCTIONS
AREPAS
DEEP FRY (recommendeD)
Fry in boiling vegetable / sunflower oil using any kitchen pot, until arepa floats (between 5 - 10 minutes, the longer the crispier). Pat off excess oil with tissue paper.
Allow to cool for 2 - 3 minutes. Slice the arepa open and fill with salsa and your choice of fillings.
FLAT PAN
🔥🔥 MEDIUM HEAT
Cook one side on a lightly oiled pan for 5 - 10 minutes until crisp and the arepa has begun to rise. Flip and repeat on the other side.
OVEN
Preheat oven to 200°. Lightly brush the arepas with vegetable/sunflower oil, place in the oven and allow to cook for 10 minutes.
*Store arepas in the fridge and consume within 10 days. Alternatively, freeze and use within 6 months.
CHORIZO
flat pan
🔥🔥 MEDIUM HEAT
Cook on a lightly oiled pan for 7 minutes each side, slice the chorizo in to 7 equal parts, and lay them horizontally on the pan. Cook for a further 5 - 7 minutes (flipping occasionally), until the meat has a golden crisp on all sides.
BBQ
Once the barbecue is ready, place the chorizo on the grill and cook for 10 minutes on each side.
*Store chorizo in the fridge and consume within 10 days. Alternatively, freeze and use within 3 months.
Halloumi
FLAT PAN / GRILL
🔥🔥🔥 HIGH HEAT
Slice the halloumi into 1cm rounds, and cook each side for 1 - 2 minutes on a lightly oiled flat pan or grill. When the cheese begins to char slightly, remove from heat and stuff into the arepa.
Cheese Blanket
🔥🔥🔥 HIGH HEAT
Melt a handful of cheddar onto a lightly oiled pan on high heat. Leave the cheese to melt until the heat side down face comes to a crisp. Check by sliding a butter knife between the cheese and the pan to ensure the cheese is crisp enough to lift without breaking. Once ready, scoop the cheese off the pan and throw over your pre stuffed arepa. Watch the video here.