Name: Colombian Peeled Corn Arepa
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 6
Cuisine: Colombian
Ingredients: 500 g dried yellow corn or Colombian porva corn (2 ½ cups); 2.5 liters water for peeling the corn (10 cups); 80 g clean natural wood ash, sifted (1 cup); 1.5 liters clean water to finish cooking the corn (6 cups); 300 g peeled cassava or yuca (2 cups, cut into pieces); 1 liter water for cooking the cassava (4 cups); 150 g crispy pork cracklings, chopped (1 cup); 30 g pork lard (2 tablespoons); 8 g salt (1 ¼ teaspoons); 120 ml warm water to adjust the dough (½ cup)

Ingredients

Scale

500 g dried yellow corn or Colombian porva corn (2 ½ cups)
2.5 liters water for peeling the corn (10 cups)
80 g clean natural wood ash, sifted (1 cup)
1.5 liters clean water to finish cooking the corn (6 cups)
300 g peeled cassava or yuca (2 cups, cut into pieces)
1 liter water for cooking the cassava (4 cups)
150 g crispy pork cracklings, chopped (1 cup)
30 g pork lard (2 tablespoons)
8 g salt (1 ¼ teaspoons)
120 ml warm water to adjust the dough (½ cup)