Arepa domino

Made with cornmeal, this pillowy arepa is topped with the classic filling of black beans and cheese.

• serves

  8

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Mid

Stream free On Demand

Episode 1

episode • The Streets With Dan Hong • 

cooking • 

25m

G

episode • The Streets With Dan Hong • 

cooking • 

25m

G

Ingredients

• 2 cups masarepa, (pre-cooked white cornmeal, most common global brand is Harina P.A.N. white or yellow) 
• 2½ cups warm water
• 1 tsp salt
• 2 tbsp vegetable oil

Black bean filling

• 1 brown onion, diced
• 2 cloves garlic, sliced 
• 3 tbsp vegetable oil
• 200 g cooked black beans
• 1 tbsp brown sugar
• 2 tsp ground cumin
• Generous pinch salt
• Ground black pepper, to taste

To serve

• Provolone cheese, grated 
• Ricotta salata (halloumi and feta also work well)

Instructions

1. Preheat your oven to 180°C, fan forced. 
2. Add warm water and salt to a large mixing bowl. Gradually rain the cornmeal into the warm water. Use your hand to stir and bring the mixture together until it forms a pliable dough, break up any lumps that may form. Use your hands to scrape the dough off the sides of the bowl, set aside for 5-10 minutes. 
3. While the dough rests, prepare the filling. Heat vegetable oil in a pan over medium heat, add onions and garlic and saute for 3 minutes or until the onions soften and become fragrant. Add blackbeans, sugar, cumin, salt and pepper to the onion mixture. Cook for 10 minutes, on a medium-low heat stirring occasionally. Taste and adjust the seasoning. 
4. Lightly oil your hands with a drop of vegetable oil and divide your dough into 8-9 balls. To shape the arepa gently, flatten a ball of dough between your palms, use your fingers to mould and keep the round shape, aim for the arepa to be 12 cm in diameter. Oil your hands between each arepa to prevent them from sticking. 
5. Place an ovenproof wire rack over a baking tray. Add a little vegetable oil to a large, heavy based pan over a medium-high heat. Carefully use an arepa to spread the oil around the pan. Place the arepas in the pan, gently press down- this will help them to achieve an even golden brown colour. Cook for 5-8 minutes on each side or until they begin to form a golden brown crust. Remove from the pan and place on the wire rack, this will prevent steam softening the crust. Bake in the preheated oven for 10 minutes. The arepas will puff up in the oven, and the crusts will be golden brown and crispy. 
6. Use a thin knife to open the arepa completely. Place a generous amount of grated provolone cheese on the base, top with the black bean mixture and then grate over ricotta salata to serve.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 1

episode • The Streets With Dan Hong • 

cooking • 

25m

G

episode • The Streets With Dan Hong • 

cooking • 

25m

G