Congolese-Inspired Arepa Santandereana

Ingredients

In this Congolese adaptation, the traditional cornmeal dough of the Arepa Santandereana is replaced with ripe plantains and cassava flour. The filling is also modified to include Congolese spices, adding a unique flavor profile to the dish. We alse have the original recipe for Arepa Santandereana, so you can check it out.

• 2 ripe plantains, peeled and mashed 2 ripe plantains, peeled and mashed
• 1 cup (120g) cassava flour 1 cup (120g) cassava flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 1 lb (450g) chicken breast, boneless and skinless 1 lb (450g) chicken breast, boneless and skinless
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 40g, 18g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the mashed plantains, cassava flour, salt, and water. Mix well until a dough forms.
2. 2.
   Divide the dough into equal portions and shape each portion into a thick disc.
3. 3.
   Heat a non-stick pan over medium heat and lightly grease it with oil. Cook the plantain discs for about 5 minutes on each side, or until golden brown. Set aside.
4. 4.
   In a separate bowl, combine the paprika, ground coriander, ground cumin, chili powder, salt, and pepper. Mix well.
5. 5.
   Rub the spice mixture onto the chicken breasts, ensuring they are evenly coated.
6. 6.
   Heat vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
7. 7.
   Add the seasoned chicken breasts to the skillet and cook for about 6-8 minutes per side, or until cooked through and tender.
8. 8.
   Remove the chicken from the skillet and let it rest for a few minutes. Then, shred the chicken using two forks.
9. 9.
   To assemble the arepas, slice each plantain disc in half horizontally. Fill each half with a generous amount of shredded chicken.
10. 10.
    Garnish with fresh cilantro and serve warm.

Treat your ingredients with care...

• Ripe plantains — Ensure that the plantains are fully ripe, as they will provide the desired sweetness and soft texture for the arepas.
• Cassava flour — Use cassava flour specifically, as it gives the dough the right consistency and flavor.

Tips & Tricks

• If you prefer a spicier filling, add a pinch of cayenne pepper to the spice mixture.
• Serve the arepas with a side of fresh avocado slices for added creaminess.
• For a Congolese twist, drizzle some homemade hot sauce over the arepas before serving.
• If you don't have cassava flour, you can substitute it with cornmeal or all-purpose flour, although the texture and flavor will be slightly different.
• Leftover shredded chicken can be used in salads, sandwiches, or wraps.

Serving advice

Serve the Congolese-inspired arepas warm as a main dish for breakfast or lunch. They can be enjoyed on their own or paired with a side dish or salad.

Presentation advice

Arrange the filled arepas on a platter and garnish with fresh cilantro leaves for a pop of color. Serve them open-faced to showcase the flavorful chicken filling.