Arepa Dominicana

Arepa Dominicana is a sweet, dense cornmeal cake that is entirely different from the savory arepas of Venezuela and Colombia. The Dominican version is a baked (or sometimes fried) cake made from fine cornmeal, coconut milk, sugar, cinnamon, and butter. The result is a moist, sweet bread with a golden exterior and a dense, satisfying interior that carries the warm flavors of coconut and spice.

Dominican arepas are traditionally baked in a round pan and cut into wedges, served warm for breakfast or as an afternoon snack with coffee. Some recipes add grated coconut, raisins, or anise for additional flavor. The arepa dominicana is a reminder that corn-based breads have been part of Caribbean cuisine since the time of the Taino, who cultivated maize across Hispaniola.

While less well-known internationally than its South American namesakes, the Dominican arepa has a devoted following among Dominicans who grew up eating it warm from their grandmother's oven. It is a comfort food that evokes childhood and tradition.