These Venezuelan plantain arepas come together in under 30 minutes and are soft, naturally sweet, and gluten-free: ripe plantain meets aged cheese in the dough, with fresh white cheese on the side for a combination that is completely irresistible.
Few things in Venezuelan cooking hit the way the plantain-and-white-cheese duo does. These are so thin they puff up on the griddle without needing the oven, and that sweet-salty contrast in every bite is the whole point. No frying, no fuss. Gluten-free.
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Plantain arepas: variations on a theme
Any self-respecting Venezuelan eats plantain at every meal. If I had my way, I would have it for breakfast, lunch, and dinner too.
I think that obsession traces back to the fact that a good ripe plantain was pretty much a constant at lunch or dinner at my mom’s and my two grandmothers’ tables.
As a child, a plate of sweet fried plantains was the sugary prize that, without being dessert, made every single meal better.
These arepas are a variation on that same idea: plantain woven into our daily diet, as an ingredient nobody can resist.
Enri
About ripe plantain in Venezuelan cooking
Ripe plantain is one of the most versatile and beloved ingredients in Venezuelan cuisine. Unlike green plantain, used for tostones or patacones, ripe plantain ā the one with the almost-black skin ā brings natural sweetness, softness, and a texture that transforms any dough.
In Venezuela you will find it at breakfast, lunch, and dinner: fried, roasted, boiled, or, as in this recipe, turned into the base for arepas like no other.
Ingredients
To make these plantain arepas you will need:
- Ripe plantains
- Yellow Pre-cooked arepa flour (Harina P.A.N.)
- Butter
- Queso llanero (aged Venezuelan white cheese)
- Salt
- Venezuelan fresh white cheese to serve with the arepas
The exact amounts are in the recipe card at the bottom of the post.
How to make Venezuelan plantain arepas
- Boil the plantains. Peel the plantains, cut them into chunks, remove the veins and seeds, and boil in water until they float. Reserve some of the cooking water.
- Make the dough. While the plantains are still hot, mash them with a fork until you have a smooth, lump-free puree. Add the cornmeal, butter, and grated aged cheese. Knead with your hands until the dough is smooth and pliable. If it feels too dry, add a little of the reserved cooking water, one tablespoon at a time. Let it rest for 5 minutes.
- Shape the arepas. Roll the dough into balls slightly larger than a golf ball. Place each ball between two sheets of plastic wrap and roll out to approximately 1/8 inch (0.3 cm) thick. Cut into rounds using a cup or ring cutter.
- Cook the arepas. Heat a budare, comal, or skillet over medium heat. Cook the arepas on both sides until they start to puff up. When they puff, they are ready.
Serve immediately with fresh white cheese. You can also add butter. The contrast between the sweet plantain and the salty cheese is what makes this combination so addictive.
FAQs
Did you knowā¦?
Plantain is one of the most important food crops in the world. According to the FAO, it ranks as the fourth most produced crop globally after wheat, rice, and corn, and is an essential energy source for more than 400 million people across Africa, Latin America, and the Caribbean. In Venezuela, ripe plantain is not just an ingredient: it is part of the country’s culinary identity.
Source: FAO ā Food and Agriculture Organization of the United Nations, 2023.
Other arepas you will love
- Sweet arepitas with papelĆ³n and anise
- Classic Venezuelan arepas
- Telita-style arepas
- Multicolor arepas with cilantro, beet, and carrot
- Tuna and mayo stuffed arepas
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Venezuelan Plantain Arepas with White Cheese Recipe
Ingredients
- 4 ripe plantains peeled and cut into 3 or 4 pieces
- 1 cup yellow P.A.N. precooked arepa flour 120 g
- 1 tablespoon butter at room temperature 15 g
- 1/2 cup grated aged Venezuelan cheese (queso de aƱo or queso llanero) 55 g
- 1 pinch salt
- Fresh white cheese Paisa-style or palmita, for serving (to taste)
Instructions
- Peel the plantains and cut into chunks. Remove the veins and seeds. Boil in water over medium-high heat until they float, about 5 to 7 minutes depending on ripeness.
- Using a slotted spoon, remove from the water. Reserve 1/2 cup (120 ml) of the cooking water.
- While the plantains are still hot, mash them with a fork until you have a smooth, lump-free puree.
- Add the cornmeal and mix with a fork. Add the butter and grated aged cheese. Knead with your hands until the dough is smooth and pliable. If the dough is too dry, add the reserved cooking water one tablespoon at a time. If too sticky, add cornmeal a little at a time.
- Roll into balls slightly larger than a golf ball. Let the dough rest for 5 minutes.
- Heat a budare, comal, or skillet over medium heat.
- Place a dough ball between two sheets of plastic wrap and roll out until approximately 1/8 inch (0.3 cm) thick. Cut into a round using a cup or ring cutter.
- Cook the arepas on the griddle for 2 to 3 minutes, flip, and continue cooking until they puff up. When they puff, they are done.
- Serve hot with fresh white cheese. You can also add butter.
Nutrition
Notes
- Nutritional values are approximate and were automatically calculated with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- This recipe is naturally gluten-free.
- The aged Venezuelan cheese (queso de aƱo) goes grated into the dough. The fresh white cheese (Paisa-style or palmita) goes on top, for serving.
If you cannot find queso de aƱo, a dry aged white cheese or a dry grated Latin-style cheese works as a substitute. - Dough storage: store the full dough or pre-rolled balls, covered in plastic wrap in an airtight container, in the refrigerator for up to 24 hours. Roll out and cook just before serving.
- Already-cooked arepas keep in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat.
- Serve with butter and fresh white cheese, or try them with refried black beans and avocado ā equally irresistible.
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