History
The predecessor of the arepa was a staple of the Timoto-cuicas, an Amerindian group that lived in the northern Andes of Venezuela. Other Amerindian tribes in the region, such as the Arawaks and the Caribs, widely consumed a form known as casabe made from cassava (yuca). With the colonization by the Spanish, the food that would become the arepa was diffused into the rest of the region, known then as Viceroyalty of New Granada and later became La Gran Colombia (Colombia, Venezuela, Ecuador, Panama)at the time of Independence.
Venezuelans view the arepa as a traditional national food. with local recipes that are delicious and varied.
Read more about this topic: Arepa
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