📝 About This Recipe
Unlike its Venezuelan or Colombian counterparts, the Arepa Dominicana is a dense, velvety cornmeal cake simmered with coconut milk and warm spices. This beloved 'torta de maíz' is a staple of Dominican countryside hospitality, offering a nostalgic balance of sweet and savory notes with a characteristic golden crust. It is a soul-warming comfort food that captures the vibrant essence of Caribbean home cooking.
🥗 Ingredients
The Cornmeal Base
- 2 cups Yellow Cornmeal (fine ground, not instant)
- 4 cups Whole Milk (full fat for richness)
- 13.5 ounces Coconut Milk (1 full can, unsweetened)
- 1 cup Water (room temperature)
Sweeteners and Aromatics
- 1 cup Granulated Sugar (adjust slightly for preference)
- 4 tablespoons Unsalted Butter (cut into cubes)
- 1/2 cup Raisins (dark or golden)
- 1 teaspoon Salt (to balance the sweetness)
- 2 pieces Cinnamon Sticks (whole)
- 4-6 pieces Whole Cloves (can be tied in cheesecloth for easy removal)
- 1 tablespoon Vanilla Extract (pure extract preferred)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
Pan Preparation
- 1 tablespoon Vegetable Oil or Butter (for greasing the pot or pan)
👨🍳 Instructions
-
1
In a large, heavy-bottomed pot (traditionally a 'caldero'), combine the yellow cornmeal, whole milk, coconut milk, and water.
-
2
Whisk the mixture thoroughly while cold to ensure there are no lumps of cornmeal before applying heat.
-
3
Add the sugar, cinnamon sticks, whole cloves, salt, and ground nutmeg to the pot. Stir to combine.
-
4
Place the pot over medium heat. Stir constantly with a wooden spoon to prevent the cornmeal from settling and burning at the bottom.
-
5
As the mixture begins to warm, add the cubed butter and the raisins. Continue stirring as the butter melts.
-
6
Keep stirring for about 10-15 minutes. The mixture will gradually thicken into a heavy, custard-like paste. It is ready for the oven when it starts to pull away from the sides of the pot.
-
7
While the mixture thickens, preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or a cast iron skillet with butter or oil.
-
8
Remove the cinnamon sticks and whole cloves from the thickened cornmeal mixture and discard them. Stir in the vanilla extract.
-
9
Pour the thick batter into the prepared baking pan. Use a spatula to smooth the top evenly.
-
10
Place the pan in the center rack of the oven and bake for 50 to 60 minutes.
-
11
Check for doneness: the top should be a deep golden brown, and a toothpick inserted into the center should come out clean (though it will feel moist).
-
12
For an extra-authentic touch, turn on the broiler for the last 2-3 minutes to get a darker, slightly charred 'crust' on top, but watch it closely so it doesn't burn.
-
13
Remove from the oven and let it cool completely in the pan. This is crucial as the arepa sets and develops its texture as it cools.
-
14
Once cooled to room temperature, slice into wedges and serve.
💡 Chef's Tips
Always whisk the cornmeal into the liquids while they are cold to prevent stubborn lumps. Don't stop stirring during the stovetop phase; cornmeal Scorches very easily and will ruin the flavor. For a more savory version, reduce the sugar to 2 tablespoons and add 1 cup of shredded cheddar cheese. If you prefer a softer texture, you can add an extra half cup of milk during the stovetop mixing phase. The arepa actually tastes better the next day after the spices have fully melded in the fridge.
🍽️ Serving Suggestions
Serve at room temperature with a hot cup of Dominican coffee or 'Chocolate de Agua'. Pair a slice with a wedge of Queso de Freír (frying cheese) for a perfect sweet-and-salty snack. Enjoy as a rustic breakfast alongside fresh tropical fruits like papaya or mango. Top with a dollop of whipped cream or a drizzle of honey for a more decadent dessert experience.