Venezuelan Black Sesame Arepa with Sweet Plantain and Queso Fresco
Delight in this Venezuelan-inspired dish that combines the nutty flavor of black sesame with the sweetness of ripe plantains and the creaminess of queso fresco.
Preparation
Get these tasks done before you start cooking.
Preparing the Arepa Dough
- 1
Combine dry ingredients
In a large bowl, mix the cornmeal, black sesame seeds, and salt.
- 2
Add water
Gradually add the warm water, mixing until a dough forms.
- 3
Rest and shape
Let it rest for 10 minutes, then knead and shape into 4-inch discs.
Tip: Ensure the arepa dough isn’t too wet; adjust with cornmeal if needed. Freeze leftover arepas for a quick meal later on.
Cooking the Plantains
- 1
Melt butter
Melt butter in a pan over medium heat.
- 2
Caramelize plantains
Add plantain slices and brown sugar; cook until caramelized.
- 3
Cool
Set aside to cool slightly.
How to Make Venezuelan Black Sesame Arepa with Sweet Plantain and Queso Fresco
Total time: 2 h · Yields 4 servings
- 1
Cook Arepas
Heat oil in a skillet, cook each arepa until golden on each side, about 5 minutes per side.
- 2
Cook Plantains
Cook plantains until they are a deep golden color to ensure sweetness.
- 3
Prepare Queso Fresco
Crumble fresh cheese as the arepas cook so it’s ready for quick assembly.
Chef's Tips
Further reading
Frequently asked questions
Can I use another type of cheese?
Yes, try mozzarella or feta for a different flavor profile.
How should I store leftover arepas?
Store them in an airtight container in the refrigerator for up to 3 days.
Can this dish be made vegan?
Absolutely, swap the butter for a vegan substitute and use a plant-based cheese.
How do I reheat the arepas?
Heat them in a skillet over medium heat for a few minutes on each side.
What if my arepa dough is too sticky?
Gradually add more cornmeal until the desired consistency is achieved.
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