Venezuelan corn cakes stuffed with banana blossom ‘meat’

arepa flour

🥗Healthier: whole grain flour

💰Cheaper: cornmeal

Whole grain flour adds fiber while cornmeal is often less expensive.

banana blossom

🥗Healthier: jackfruit

💰Cheaper: canned jackfruit

Jackfruit is more accessible and has a similar texture.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is often less expensive.

Mix arepa flour, water, and salt in a bowl until a dough forms.

Knead the dough briefly until smooth, then let it rest for 10 minutes.

Shape the dough into patties about 1 inch thick.

Heat a skillet over medium heat and add vegetable oil until shimmering.

Cook the arepas for 5-7 minutes on each side until golden brown and crispy.

Remove the arepas and let them cool slightly before slicing them open.

In the same skillet, sauté onion, garlic, and bell pepper until softened, about 4-5 minutes.

Add the banana blossom and cumin, cooking for another 5 minutes until heated through.

Stir in lime juice and cilantro, mixing well to combine.

Fill the sliced arepas with the banana blossom mixture and top with avocado slices.

Serve warm, garnished with additional cilantro if desired.

Cooking Techniques

Spice Level: