Arepa de huevo, yummy!🍳

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For a Colombian, talking about the Arepa de Huevo or Arepa stuffed with egg is talking about a bigger topic. Few preparations manage to conquer in depth the gastronomic and cultural affection of a country in the way that that delicious fried yellow corn arepa, stuffed with egg at its perfect cooking point, achieves. It is impossible to resist this delicacy that was born on the Colombian Caribbean coast and that today has conquered other regions.

The Egg Arepa is part of the typical coastal fries. The Caribbean landscape is complemented by gastronomic expressions such as the popular fried kiosk where an Afro-descendant woman generally cooks around a basin with corn dough, cassava dough and various fillings such as eggs and pork cracklings. In a deep cauldron it keeps fat or frying oil that it feeds with the fire of the wood's coals. With the expertise that experience gives, she masters the art of frying arepas, carimañolas, patacones, arepas and other delicacies.

One of the main cooking methods of Afro-descendant cuisine in the Colombian Caribbean is frying in an iron cauldron. Its origin dates back to the time of slavery when men were destined for construction, gathering and agriculture, while women were destined for domestic tasks, including cooking and caring for farm animals. The method of cooking was based on making a bonfire on the sand or crockery floor, and cooking in a direct iron cauldron grilling melting pork fat for cooking. Ovens were not built. Cassava and corn were the basis of many preparations, boiling and then grinding them in stone mortars. The famous yellow arepas were made with the yellow corn dough, which were stuffed with chicken eggs and in some cases the pork trimmings that were left over from the melted fat were used, which were used to make pork rinds and were also used to fill the arepas.