White Masarepa
Description
White masarepa is a finely ground, pre-cooked white cornmeal, a staple ingredient in many Latin American dishes, particularly Venezuelan and Colombian cuisine. It is made from 100% white corn and is the key ingredient for making foods like arepas, empanadas, and tamales. The flour is mixed with water to form a dough and is naturally gluten-free.
Main use: White masarepa is the primary ingredient for making arepas, which are a type of corn cake that can be stuffed with various fillings.
Other uses: It is also used to make other dishes like empanadas, tortillas, and tamales.
Preparation: It is pre-cooked, meaning it requires only water and salt to create a soft, flexible dough that can be cooked quickly.
Dietary information: It is naturally gluten-free, making it a good option for those with gluten sensitivities.
Texture: It has a finer and softer texture compared to masa harina, which is used for tortillas and is nixtamalized (cooked with an alkali).
Type
Grain
