DISH RESEARCH · Bread
Arepa Santandereana
A Colombian Santander arepa of yellow hominy corn, cassava and crisp pork belly.
About Arepa Santandereana
Arepa Santandereana is a regional Colombian arepa from Santander. Erica Dinho's selected version grinds soaked yellow hominy corn with grated cassava and diced crisp pork belly to form the characteristic enriched dough.
The corn and cassava give the arepa an earthy, gently sweet base, while chicharrón brings a rich pork flavour and savoury saltiness. Cooking deepens the toasted corn notes without turning the arepa into a filled bread.
The arepas are thick, round and golden brown, with a crisp crust around a dense, rustic interior. Flecks of pork belly and coarse ground corn give the crumb a hearty, textured appearance.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Arepa Santandereana
Erica Dinho's Santander-style yellow-corn arepa.
- Dried yellow hominy cornCorn dough base
- WaterDough liquid
- SaltSeasoning
- Crispy pork bellyRich pork component
- CassavaGrated root in dough
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Dried yellow hominy corn:
- Water:
- Salt:
- Crispy pork belly: . The source identifies the prepared chicharrón as cooked pork belly; exact prior seasoning of that component is unspecified.
- Cassava:
Origins & food traditions
The source identifies this as the Santander regional variation and distinguishes it by yellow corn masa, cassava and chicharrón. This profile names that branch without treating it as the only Colombian arepa style.
Countries
- Colombia
- ColombiaCatalogue link pending review
Cuisines & regions
- Colombian
- Santanderean
- Colombian Andean CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.