Colombian cassava arepa is a homemade preparation made with cooked cassava, cheese, and a small amount of fat to create a soft dough that is then cooked on a skillet, griddle, or traditional comal. Although the best-known Colombian arepas are usually associated with corn, Colombia has a wide variety of regional and family-style arepas made with different ingredients, including cassava.
This arepa is simple, tender inside, and golden on the outside. It is often enjoyed for breakfast, as a snack, or as a side dish. The most traditional version is served hot, with cheese mixed into the dough or placed in the center, and it can be eaten on its own or with butter, Colombian coastal sour cream, coffee with milk, or hot chocolate.
Ingredients
- 800 g fresh peeled cassava, also called yuca (about 5 cups, cut into pieces)
- 1.5 liters water (6 cups)
- 8 g salt (1 ¼ teaspoons)
- 250 g grated queso costeño or fresh farmer’s cheese (2 cups)
- 30 g butter (2 tablespoons)
- 15 ml vegetable oil for cooking (1 tablespoon)
Preparation
- Cook the cassava, place the peeled cassava in a pot with the water and half of the salt. Cook over medium heat for 25 to 35 minutes, until very tender and easy to pierce with a fork. Drain well and remove the fibrous center while the cassava is still hot.
- Make the dough, mash the hot cassava with a fork, masher, or food mill until smooth and free of hard pieces. Add the butter, the remaining salt, and the grated cheese. When the mixture is warm enough to handle, knead it with your hands until everything is fully combined and the dough holds together.
- Shape the arepas, divide the dough into 6 equal portions, roll them into balls, and flatten them into disks about 1 cm thick. Smooth the edges with lightly oiled fingers so they do not crack during cooking.
- Cook the arepas, heat a heavy skillet, comal, or griddle over medium heat and lightly grease the surface with the oil. Cook the arepas for 4 to 5 minutes per side, until golden, firm, and lightly crisp on the outside. Turn them carefully so they do not break.
- Serve hot, remove the arepas once they are golden outside and soft inside. Serve them immediately to enjoy the best texture of the cassava and warm cheese.
Chef’s tips
Use fresh, firm cassava with no dark spots or spongy texture. Good cassava softens well and makes a smoother dough.
Drain the cassava very well after cooking. If it holds too much water, the dough becomes loose and harder to cook.
Knead the dough while the cassava is still warm, because it blends more easily with the cheese and butter.
If you use queso costeño, taste the dough before adding all the salt, since this cheese is usually saltier than fresh farmer’s cheese.
Traditional variations
In some homes, the arepas are filled with an extra piece of cheese in the center before cooking, making them creamier.
Some versions are shaped thinner and more golden for breakfast, while thicker arepas are served as a snack.
On Colombia’s Caribbean coast, cassava-based foods are often served with suero costeño, so many families enjoy these arepas with a spoonful of it on the side.
Traditional way to serve
Cassava arepas are served hot, straight from the griddle or skillet. They should be golden on the surface and soft inside, with the cheese blended into the dough.
You can serve them for breakfast with coffee with milk or hot chocolate. As a snack, they pair well with butter, fresh cheese, or suero costeño. They also work as a side dish for eggs, grilled meats, or Colombian home-style meals.
Recommended pairings
- Coffee with milk
- Hot chocolate
- Aguapanela
- Suero costeño
- Fresh cheese
- Butter
- Colombian-style scrambled eggs
- Grilled beef
Food fact
Cassava has long been one of the most important ingredients in traditional cooking across the Caribbean and several regions of Latin America. In Colombia, it appears in soups, fried foods, breads, dough-based dishes, and side dishes. Cassava arepa shows that the idea of an “arepa” is not limited only to corn; it can also reflect deeply rooted local ingredients.
Frequently Asked Questions
Not necessarily. The traditional cassava arepa is made with cooked and mashed cassava, mixed with cheese and a little butter. Some home recipes may add flour to adjust the texture, but it is not required if the cassava is well cooked and properly drained.
You can use grated queso costeño for a saltier, more typical flavor, or fresh farmer’s cheese for a milder arepa. The best choice is a white cheese with good texture that blends easily into the warm cassava dough.
The dough may break if the cassava is too dry, not mashed well enough, or not kneaded properly. It can also happen if fibrous pieces remain in the center. Remove the cassava fiber, mash it while hot, and knead until the dough forms firm disks.
Yes, some home versions are fried, but cooking them on a skillet or griddle is common for a golden, soft arepa. If you fry them, they should be well shaped and firm so they do not fall apart in the hot oil.
