Arepa () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisines of Colombia and Venezuela, but also present in the cuisines of Bolivia, Panama and other countries. It is commonly eaten in those countries and can be served with accompaniments such as cheese, cuajada (fresh cheese), various types of meat, chicken, avocado, or diablito (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. It is similar to the Mexican gordita, the Salvadoran pupusa, the Ecuadorian tortilla de maíz and the Panamanian tortilla or changa. Origins The arepa is a Venezuelan dish. Instruments used to make flour for the arepas, and the clay slabs on which they were cooked, were often found at archaeological sites in the area. Although it has not been specified in which country an arepa was cooked for the first time, it has been possible to define the oldest dates of the presence of maize in Colombia and Venezuela. For example, in Colombia, the first record of the existence of corn dates from about 3,000 years ago, while in Venezuela, the estimate is about 2,800 years ago. Throughout its history, the arepa has stayed mainly unchanged from the arepas that pre-Columbian native peoples would have consumed, making the arepa one of the few pre-contact traditions that have remained popular in the years since colonization. The name arepa is said to be derived from erepa, the word for cornbread in the Cumanagoto language. Characteristics The arepa is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour. It can be grilled, baked, fried, boiled, or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. Simple arepas are filled with butter or cheese and baked. Depending on the meal, more filling varieties can be added with combinations of ingredients like beans, meat, avocados, eggs, tomatoes, salad, shrimp, or fish. Fried arepas are often consumed in northern South America, filled with white cheese on top and served with fried eggs. Sweet fried arepas are another variety often prepared with sugarloaf (papelón) and anise (anís). Venezuelan white cheese is another topping for fried arepas that can be combined