Where does the corn cake? It is Colombian o from Venezuela? In this article we settle the discussion once and for all. Keep reading!
an uncertain origin
We are used to the classic dispute between Colombians and Venezuelans over the origin of food. The dough made with flour corn that wraps a filling is very typical of this region of the north of South America. However, the answer to where it comes from is more complex than it seems.
First of all, it is worth mentioning that corn has been a fundamental food for the inhabitants of this continent for thousands of years. They already consumed it and prepared it in multiple ways before the arrival of the Spanish. In fact, its cultivation and use occurred in different places simultaneously. In Colombia there is evidence of its use for 3.000 years and in Venezuela for 2.800. However, the first evidence of the existence of the arepa dates from the time of colonization.
The Venezuelan historian Miguel Felipe Dorta he tells it in his book Long live the Arepa! (2015). Apparently, the records indicate that the Indians cumanagotos they called him «erepa» to the round-shaped cornbread they ate. They lived in the Venezuelan state of Sugar. However, at that time the current borders did not exist.
The native peoples lived in a territory in which there was no state as we understand it today. They moved and carried out exchanges in which gastronomy also took place. Thus, it may have occurred in the same space during the same years. In fact, today the same fried arepa with egg is tremendously popular both in the Colombian department of La Guajira as the Venezuelan state of zuila, both border.
The constantly changing arepa
Our conclusion is that the discussion about the origin of the corn cake it does not make any sense. It is long before the existence of these two countries and it is a heritage that millions of people enjoy. Obviously, there are differences. For example, in Colombia it is called “arepa with everything” to that of Venezuela. This one comes with meat, black beans, sweet plantains, chicken, avocado…
However, it has not always been so. Until the 50s the corn cake traditional from Venezuela was simple, without filling. This is still done in Antioquia, where is the capital Medellin and also to dipping sauces. However, some restaurateurs from the Andes of Venezuela began to offer it with all the aforementioned ingredients. The innovation allowed will evolve, since gastronomy is always something in constant change.
Thus, the filling of the arepas and the shape and thickness of the bread depend on the tastes of the area. In addition, of course, of the available ingredients and manners of the time. Enjoy your crepes and don't worry about questions, like the one in the title, that don't have an answer!
