Ripe plantain arepas

Ingredients

• to tasteripe plantain
• to tasteprecooked maize flour
• to tastesoftened butter
• to tastegrated cheese
• to tastesalt
• to tastesunflower oil

Instructions

1. 1

   Cook the plantain

   Cut the ends off the very ripe plantains and discard them, then cut the plantains into pieces. Bring a pan of water to the boil, add the pieces and cook over a medium-high heat for about 25 minutes. Remove them and leave to cool a little, then peel, halve lengthways and remove the inner seeds.

2. 2

   Mash the plantain

   Put the plantain in a bowl and mash it until puréed. Add the softened butter, precooked maize flour and a pinch of salt.

3. 3

   Mix and rest

   Stir first with a fork until the ingredients are partly combined, then knead by hand until the dough is smooth and pliable, like modelling clay. Leave it to rest for 15 minutes.

4. 4

   Shape and fill

   Divide the dough into equal balls of about 75–80 g each. Make a hollow in each ball, add a spoonful of grated mozzarella, then close the dough around the cheese and flatten it into an arepa shape.

5. 5

   Cook the arepas

   Set a frying pan over a medium-high heat and grease it with a little sunflower oil. Once hot, add the arepas and cook over a medium heat for about 5 minutes on each side, checking them occasionally to prevent burning.

What are ripe plantain arepas?

Arepas are a staple of Venezuelan cooking, commonly made with maize and served with fillings. This variation brings ripe plantain into the dough and encloses cheese inside.

The soft, sweet plantain contrasts with the savoury cheese. Very ripe plantains, whose skins may have turned black, are used here for a tender, easy-to-mash base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 0g protein, 0g carbs, 0g fat.

The plantain and maize flour provide most of the carbohydrate, while butter and sunflower oil contribute fat; the cheese supplies some protein and fat. Serve an arepa with fresh fruit or salad to add freshness and balance the plate.

Choosing the plantain and flour

Plantain: Choose fruit that is very ripe, with dark or blackened skin. The recipe calls for plantain for cooking rather than a standard dessert banana.

Maize flour: Use precooked maize flour, yellow or white, as specified in the method. The ingredient list gives no quantities, so add it gradually until the dough is workable.

Getting the dough right

Mashing: Mash the cooked plantain thoroughly before adding the butter, flour and salt, so the mixture is easier to bring together.

Texture: Knead until the dough feels smooth, pliable and similar to modelling clay. Rest it for 15 minutes before shaping.

Filling without leaks

Portions: Make equal balls, about 75–80 g each, so they are similar in size and cook at a similar rate.

Sealing: Make a hollow, add a spoonful of grated mozzarella, then close the dough completely around it before flattening. A well-sealed centre helps keep the cheese inside as the arepas cook.

Pan-cooking and doneness

Heat: Warm the lightly oiled pan before adding the arepas, then cook them over a medium heat for about 5 minutes per side.

Checking: Keep an eye on the arepas as they cook and adjust the heat if they are colouring too quickly. The method gives time and heat guidance but no specific colour or internal-temperature cue.

Serving ideas

Breakfast: Serve the arepas warm, while the cheese filling is soft, for a filling start to the day.

On the side: Pair them with fresh fruit or a simple salad to add freshness alongside the sweet plantain and rich cheese.

Recipe notes & tips

• Use plantains with very dark skins for the ripe, soft texture described in the method.
• Let the cooked plantain cool until it is comfortable to handle before peeling and removing the seeds.
• Add the maize flour gradually because the recipe does not specify a quantity.
• Keep the dough balls evenly sized at about 75–80 g apiece.
• Seal the dough fully around the cheese before flattening each arepa.
• Check the pan regularly and turn the arepas after about 5 minutes per side.

Variations

• Change the cheese: Use another grated cheese that melts well in place of mozzarella.
• Choose white maize flour: The method allows either yellow or white precooked maize flour.
• Serve with fruit: Add fresh fruit on the side for a contrasting, fresh accompaniment.
• Add a salad: Pair the warm arepas with a simple salad for a lighter-tasting plate.

Common mistakes to avoid

• Using underripe plantain: Choose very ripe fruit so it can be mashed into a soft base.
• Skipping the rest: Leave the dough for 15 minutes so it is ready to shape.
• Overfilling: Use a spoonful of cheese and leave enough dough to seal the hollow.
• Leaving gaps: Close the dough completely around the filling before flattening.
• Cooking too hot: Keep the pan at medium heat during cooking and check the arepas to prevent burning.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat in a pan over a moderate heat until warmed through; avoid overheating, which can make the outside too dark before the centre is hot.

Frequently asked questions