Plantain arepas with white cheese

Ingredients

• 4ripe plantains, peeled and cut into 3 or 4 pieces
• 120 gyellow maize flour (Harina P.A.N.)
• 15 gbutter, at room temperature
• 55 gaged Venezuelan cheese or Llanero cheese, grated
• 1 pinchsalt
• to tastefresh white cheese, Paisa- or Palmita-style, to serve

Instructions

1. 1

   Boil the plantains

   Peel the plantains and cut them into pieces. Remove the veins and seeds, then boil them in water over a medium-high heat until they float, about 5–7 minutes depending on their ripeness.

2. 2

   Reserve cooking water

   Lift the plantains out with a slotted spoon and set aside 120 ml of the cooking water.

3. 3

   Mash the plantains

   While they are still hot, mash the plantains with a fork until smooth and free of lumps.

4. 4

   Mix the dough

   Add the maize flour and mix with a fork, then work in the butter and grated aged cheese. Knead by hand until the dough is soft and pliable. If it seems very dry, add the reserved cooking water a tablespoon at a time; if it is very sticky, gradually add a little more maize flour.

5. 5

   Shape the balls

   Roll the dough into balls slightly larger than golf balls and leave them to rest for 5 minutes.

6. 6

   Heat the griddle

   Preheat a budare, griddle or frying pan over a medium heat.

7. 7

   Flatten the dough

   Place one dough ball between two sheets of cling film and roll it to about 0.3 cm thick. Use a cup to cut out a circle.

8. 8

   Grill the arepas

   Cook the arepas on the budare for 2–3 minutes, then turn them over and continue grilling until they puff up. They are ready when they puff.

9. 9

   Serve them hot

   Serve hot with fresh cheese. Butter is another option for serving.

What are plantain arepas?

Arepas are a familiar part of Venezuelan cooking, usually made from maize dough and cooked on a griddle. This version uses ripe plantain in the dough, giving the arepas a gentle sweetness alongside the savoury aged cheese.

The combination of mashed fruit, maize flour and cheese makes a pliable dough that can be shaped and grilled. Fresh white cheese served alongside adds a cool, milky contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 111 calories, 2g protein, 22g carbs, 2g fat.

The plantains and maize flour provide most of the carbohydrate, while the butter and cheeses contribute fat and the cheeses provide some protein. Serve the arepas with vegetables or salad to make the plate more varied; the nutrition figures provided are for one serving.

Choosing the ingredients

Ripe plantains: use fruit that is mature enough to mash easily and bring sweetness to the dough. The recipe gives a short boiling time, so check for floating rather than relying only on the clock.

Cheese in the dough: grated aged or Llanero cheese adds a salty, savoury note. Fresh Paisa- or Palmita-style cheese is served separately, so it stays distinct from the cheese mixed into the dough.

Getting the dough right

Add the flour, butter and grated cheese to the hot mashed plantain, then knead until the mixture becomes soft and workable. The reserved cooking water is there to loosen a dry dough, while a little extra maize flour can help if it is very sticky.

Make adjustments gradually: a tablespoon of water at a time gives you more control than adding a large amount at once. A pliable dough is easier to roll and cut into neat rounds.

Shaping thin rounds

Resting the balls for 5 minutes gives the dough a brief pause before rolling. Flatten each one between sheets of cling film to help prevent sticking.

Aim for an even thickness of about 0.3 cm so the rounds cook consistently. Cutting them with a cup gives them a tidy shape without needing a special cutter.

Grilling and doneness

A medium heat gives the arepas time to cook through as their surfaces brown. Cook for 2–3 minutes on the first side, then turn and continue until they puff up.

The puffing is the recipe’s cue that the arepas are ready. If they are not puffed yet, keep grilling rather than removing them early.

Serving ideas

Serve the arepas hot, with fresh white cheese alongside so each person can add it to taste. A little butter is also suggested as a serving option.

They can work as a snack or as part of a larger meal. For a fuller plate, pair them with a fresh salad or vegetables.

Recipe notes & tips

• Mash the plantains while they are hot to make a smooth purée.
• Keep the reserved cooking water nearby and add it only if the dough feels dry.
• Add extra maize flour gradually if the dough is very sticky.
• Use cling film above and below the dough when rolling to reduce sticking.
• Keep the griddle at medium heat so the arepas have time to cook through.
• Serve the arepas hot with the fresh cheese on the side.

Variations

• Extra aged cheese: mix in a little more grated cheese for a stronger savoury note.
• Butter finish: add butter at the table as suggested in the method.
• Cheese choice: use Paisa- or Palmita-style white cheese for serving, as listed.
• Smaller rounds: cut smaller circles for snack-sized portions.
• Simple accompaniment: serve with a fresh salad for a more complete plate.

Common mistakes to avoid

• Lumpy mash: mash the plantains thoroughly while hot before adding the other ingredients.
• Dry dough: add reserved cooking water a tablespoon at a time until pliable.
• Sticky dough: work in maize flour gradually rather than adding a large amount at once.
• Sticking while rolling: sandwich each ball between two sheets of cling film.
• Uneven thickness: roll each round to about 0.3 cm so it cooks consistently.
• Removing them too soon: continue grilling after turning until the arepas puff up.

How to store

Store cooled arepas in an airtight container in the fridge and eat within 3 days. Reheat on a griddle or in a frying pan until hot; serve the fresh cheese separately.

Frequently asked questions