This recipe is originally from Venezuela, the wonderful arepas are prepared with white cornmeal, you can fill them with countless stews, cheeses, sausages or just alone.

What we will need for meat filling is:

1. 1/2 Kg. Of Meat
2. 1 onion and a half
3. 2 cloves of garlic
4. 1/2 Kg. Tomatoes
5. 1/2 small red pepper
6. 4 Spoons of Tomato
7. Paste
8. Oregano
9. 1 bay leaf
10. Salt

For the arepas we will need:

1. 800 ml Tibia Milk
2. 550 gr. Flour Maizarepa La Pradera
3. sugar
4. 2 cds of oil

PREPARATION:

In a pot (under pressure) place 1/2 onion, 1 bay leaf, 1/2 tomato, 1 clove of garlic, salt and pepper. Add water and cook for 45 minutes. With a fork check the smoothness to discard. Chop the pepper and diced onion and place them in a frying pan to stir, stirring occasionally. Once they are soft, add the finely chopped garlic and tomato paste, mix everything occasionally to avoid settling. With your fingers shed all the meat, then place the meat in a pot, add tomato paste and stir for 15-20 minutes over low heat. In a large bowl, incorporate the Maízarepa La Pradera Flour, salt and milk. Mix with a spoon and let stand for 1 minute or until the mixture thickens. Form 4 dough balls, using approximately 1/2 cup of dough for each. Heat the oil in a 12-inch skillet over medium heat. Form circles of 3 1/2 inches by 3/4 inches thick. Cook 4 minutes on each side or until dark spots appear on both sides and are fully cooked.

These arepas are my favorites but I also love chicken, I leave you a video of how they are made:

Fried eggplant with cane honey is a typical Andalusian dish, and I’ve always loved it since I was little!

This recipe is very easy to make, you only need 5 ingredients: an eggplant, salt, flour (preferably wheat), extra virgin olive oil and cane honey.

-2 eggplants

-3 tablespoons cane honey

-5 tablespoons flour

-1 tablespoon of salt

-Olive oil for frying

ELABORATION:

1. Remove the leaves and stem of the eggplant, cut it in two lengthwise without removing the skin and make cross sections to form sticks.
2. Pour 5 tablespoons of flour into a bag and season with a tablespoon of salt.
3. Add the eggplants in batches and shake so that they are impregnated with a thin film of flour. Repeat the operation until all the canes are covered.
4. Heat plenty of oil in a deep fryer or in a casserole dish and fry eggplants 5 in 5
5. Dry them on absorbent paper to remove excess fat.
6. At the last moment before serving, add a little honey on the freshly fried eggplants.

These eggplants with a thousand cane can also be prepared in the oven, then I leave a video of how they can be prepared in this way: