Arepas
(South American Corn Cakes)

These were inspired by Arepa Sports.  I guess you could call these South American corncakes? They're made from a pre-cooked cornmeal, which in my supermarket was sold in the Baking aisle, near the masa harina corn flour.

Anyway, I think I made these too thick, as the inside was still soft. I put some pizza sauce on a couple, and put them in the toaster oven. If you put toast in this toaster, and walk away (or look away) for a couple of minutes, the toast will definitely burn to a crisp ... but the thick Arepas were safe from that.

I liked the combination of Arepas and sauce, but wonder if it's okay that the Arepas came out like that (thick, with the soft inside). I figured, it must be cooked, and also, the cornmeal is pre-cooked ... so it should be safe to eat. I'm glad I finally tried them, and after all, practice makes perfect! (Not that it must be perfect, but you get the idea.) 

Arepa Sports Facebook

Arepa Sports YouTube, How to Make Arepas

Arepa Sports YouTube, How to make an easy recipe - The Art of Making Arepas - Episode 18

Kulche Jawari (Afghan Corn Cake)

The recipe is from Afghan Desserts Made Simple, by Sina Abed. Inspired by @mamas._best_ 's recent post on Instagram, of Jawari (Corn Cake), I just had to make one. This seemed like a good, simple recipe, so I decided to try it.

I made only half a recipe, in a glass 9.5-inch round deep pie dish. I used masa harina (Latin American corn flour) instead of cornmeal, and added a pinch of salt, as well as a little extra milk. It took a while for the cake to start to rise, but it did bake in the 40 minutes the recipe said it would take.

The result was ... Yummy! The cake was light and flaky, and reminded me of Sfouf, a Lebanese cake with saffron. Next time, I might add a little saffron!

@mamas._best_ Instagram, 2 February 2018, [Jawari Corn Cake]