Ocumo and Corn Crown Arepa with Creamy Red Beans, Spiced Sweet Plantains, and Fresh Cheese

Venezuelan Food

Intermediate

Ocumo and Corn Crown Arepa with Creamy Red Beans, Spiced Sweet Plantains, and Fresh Cheese

Name: Ocumo and Corn Crown Arepa with Creamy Red Beans, Spiced Sweet Plantains, and Fresh Cheese
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Venezolana
Ingredients: 9 oz ocumo, peeled and finely grated; 1 1/2 cups pre-cooked cornmeal; 1 1/2 cups warm water; 1 1/4 tsp salt; 3 tbsp vegetable oil; 14 oz cooked red beans; 1 cup white onion, small diced; 1/2 cup sweet pepper, chopped; 3 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tbsp grated piloncillo; 2 tsp cane vinegar or white vinegar; 1 large large ripe plantain; 1 tsp sweet paprika; 4 oz Venezuelan fresh cheese; 2 tbsp fresh cilantro, chopped

An original Venezuelan-inspired recipe: a crown-shaped arepa, crisp outside and tender inside, made with corn flour and grated ocumo. It is topped with creamy red beans simmered with sweet peppers, golden spiced ripe plantain slices, and crumbled fresh cheese.

30 minPrep

35 minCook

65 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

250 g ocumo, peeled and finely grated (escurrido lightly si suelta mucha agua)
180 g pre-cooked cornmeal (blanca or amarilla)
360 ml warm water (for the dough)
8 g salt (divided)
45 ml vegetable oil (divided)
400 g cooked red beans (escurridas with a poco of líquido reservado)
120 g white onion, small diced
60 g sweet pepper, chopped (without semillas)
9 g garlic, minced
2 g ground cumin
1 g dried oregano
12 g grated piloncillo
10 ml cane vinegar or white vinegar
300 g large ripe plantain (pelado and cut en tajadas diagonales)
2 g sweet paprika
120 g Venezuelan fresh cheese (desmoronado)
8 g fresh cilantro, chopped

Nutrition facts

per serving

398 kcal

Calories

12 g

Protein

62 g

Carbs

12 g

Fat

9 g

Fiber

53 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, combine the grated ocumo with the pre-cooked cornmeal, 1 teaspoon of the salt, and the warm water. Add 1 tablespoon of the vegetable oil and knead for 2 to 3 minutes until you have a soft dough that is moist but manageable. Let it rest for 10 minutes.
2
2. While the dough rests, make the beans. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté the onion, sweet pepper, and garlic for 4 to 5 minutes until fragrant and tender.
3
3. Add the cooked red beans, ground cumin, dried oregano, 1/4 teaspoon salt, grated piloncillo, and vinegar to the skillet. Stir in 60 ml (1/4 cup) of the bean cooking liquid, or water if needed. Cook over medium-low heat for 8 to 10 minutes, lightly mashing some of the beans so the mixture becomes creamy. Keep warm.
4
4. Season the ripe plantain slices with the paprika and the remaining salt. Heat 1 tablespoon of vegetable oil in another skillet over medium heat and brown the slices for 2 to 3 minutes per side until caramelized and tender. Set aside.
5
5. Divide the dough into 4 portions. Shape each portion into a thick disk about 10 cm (4 inches) wide and open a small hole in the center to create a crown shape. Press the edges so they do not crack.
6
6. Preheat the oven to 400°F (200°C). Heat a griddle or heavy skillet over medium heat with the remaining tablespoon of vegetable oil. Cook the crown arepas for 4 to 5 minutes per side until a golden crust forms.
7
7. Transfer the arepas to a tray and bake for 12 to 15 minutes at 400°F (200°C) until cooked through inside.
8
8. To serve, place each crown arepa on a plate, fill and top the center with the creamy beans, arrange the spiced plantain slices on top, and finish with the crumbled fresh cheese and chopped cilantro.
9
9. Serve immediately while hot to enjoy the contrast of the crisp arepa, silky beans, sweet plantain, and fresh cheese.

Chef tips

If the ocumo is very moist, gently squeeze it in a clean towel before mixing with the cornmeal to avoid an overly soft dough. For a more even crown shape, lightly wet your hands with water while shaping the arepas.

Substitutions

You can substitute the red beans with cooked black beans. Venezuelan fresh cheese can be replaced with mild llanero cheese or a less salty feta. If you cannot find ocumo, use well-drained grated cassava, though the texture will be slightly different.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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