Arepas, carimañolas

The arepas might as well be the national Colombian plate, although they would have to share it with Venezuela. They are present in almost every breakfast with the coffee and the "good morning" since pre-hispanic times. For those who have never seen one, they look like round bread, usually made of corn, very dense and, as they say here, filling. There are different types for each region and variations in the fillings, being the egg one the best of the surprises. However, at the Colombian houses that hosted me, they would all eat cheese arepa, lightly toasted on the grill, served with scrambled eggs and the mandatory coffee, along with many indications about how to proceed with each of the elements.

I have included the carimañolas in this post because they are breakfast too, particularly in the Atlantic coast. These sweet-named fried things could be confused for giant croquets, but actually these ones are made out of yucca (or cassava). The yucca is one of those fortunate tubers that can be used for many things, and which is not very known around Europe for some unknown foolish reason. They mix yucca with soft cheese, and it is with this kind dough that they wrap the filling, usually beef meat or chicken, to finally fry the closed carimañola until it goldens. They are quite dense to the taste but decidedly satisfactory as breakfast, given the fact that they are little energy bombs.