Colombian Arepas

Welcome to The Fifth Design kitchen! A place where we explore and create some mouth-watering meals for you to be inspired by. We are all about creating and sharing beautiful food here and we hope to be the spark that motivates you to call your friends and invite them round for a mouthwatering feast with lots of belly laughs and soulful connections, leaving with not only a full tummy, but a full heart.

This week's recipe has brought together to tastes of Columbia to inspire your next homemade dish. Served on our deep blue resin art cheese board this is one to be shared and celebrated with loved ones.

Enjoy!

2 cups pre-cooked yellow corn meal (like P.A.N brand)

2 ½ cups water

2 tsp salt

1 tbsp vegetable oil

2 white potatoes, peeled and cubed

1 tbsp salted butter

1 15oz can refried beans

1 avocado

1 tsp lemon juice

1 tsp salt

½ tsp garlic powder

Mexican crema, or sour cream

Cotija cheese, crumbled

Fresh limes, for serving

1) In a large bowl, combine corn meal, water and salt and stir together for at least 2 minutes. Let sit for 5 minutes. Heat up a skillet over medium heat and add vegetable oil. Form arepas with clean hands forming a medium ball then flattening to about ½” thickness. Add to oil and cook on both sides until starting to turn golden brown. Remove from oil and let sit on a paper towel-lined plate. Finish the rest of the arepas, adding more oil if needed.

2) Heat up a small pot of water and boil potatoes until softened, about 6-7 minutes. Drain and mash with a fork with butter and set aside. Clean out pot then add refried beans. Stir and cook until hot.

3) Add avocado meat to a small bowl along with lemon juice, salt and garlic powder. Mash avocado with the rest of the ingredients until creamy.

4) Slice arepas in half then add a layer of beans, mashed potatoes, avocado mixture, crema and cotija cheese. Add the top of the arepa and serve warm with limes.