Arepas & Carioca Sunday Supper

1. FINAL MENU

• Name of the meal: Arepas & Carioca Sunday Supper
• Cuisine type: Colombian & Venezuelan
• Serve time: 17:00

This menu pairs a show‑stopper street‑food favourite — Cartagena‑style arepas de huevo — with homestyle accompaniments that echo both Colombian and Venezuelan home kitchens: caraotas negras (seasoned black beans) for comforting depth, tajadas de plátano maduro for sweet contrast, a crisp ensalada criolla to lift the plate, and slices of queso blanco for creamy salt. The children's agua de panela provides a gentle, local sweetness while an aged Venezuelan rum offers an authentic adult pairing. The combination is textural, family‑friendly, and distinctly regional.

• Arepas de Huevo (Deep‑Fried Egg‑Stuffed Arepas)
• Caraotas Negras (seasoned black beans)
• Tajadas de Plátano Maduro (fried ripe plantain slices)
• Ensalada Criolla de Repollo y Zanahoria (cabbage & carrot salad, dressed just before serving)
• Queso blanco, sliced
• Agua de panela con limón (kid drink)
• Aged Venezuelan rum — 1 bottle (adult beverage)

2. FULLY EXECUTABLE RECIPES

Arepas de Huevo (Deep‑Fried Egg‑Stuffed Arepas)

Equipment

• 2 heavy 25–26 cm nonstick or cast‑iron skillets (one can be used twice if you have only one)
• Mixing bowl (2 L)
• Measuring cups and spoons
• Kitchen scale
• Spatula and tongs
• Slotted spoon
• Plate lined with paper towels
• Instant‑read thermometer (optional, for oil temp)

Ingredients

• Precooked cornmeal (masarepa), 2 cups (240 g)
• Warm water, 2 cups (480 ml)
• Fine salt, 1 tsp (6 g)
• Large eggs, 4 (one per arepa)
• Vegetable oil (neutral frying oil such as sunflower, canola, or corn), 900 ml total for frying across multiple components ⁺
• Note: masarepa brands vary. Substitution: if masarepa is unavailable, use finely ground white corn flour labeled "pre-cooked polenta" or "arepa flour" (follow package hydration if different).

Cooking / Baking

• Total cook time: 40 minutes (active total; final frying finishes at service time)

Instructions

1. (Dough) In the mixing bowl, combine 240 g masarepa and 1 tsp salt. Gradually pour 480 ml warm water while stirring with your hands or a spatula until a soft, non‑sticky dough forms. Knead 1 minute. Dough should be moist but not wet. If too dry add up to 1 tbsp (15 ml) water.
2. Divide dough into 4 equal portions (~120 g each). Shape each into a ball, then flatten to 1.5–2 cm thickness and 10–11 cm diameter. Keep formed arepas on a plate.
3. Heat 3 tbsp (45 ml) of the vegetable oil in a 25 cm skillet over medium heat until shimmering (~170–180°C by thermometer, or 2–3 min).
4. Working in batches if needed, shallow‑fry each arepa 2–3 minutes per side until a light golden crust forms (this seals the outside and forms the pocket). Transfer to paper towels. (This is the initial fry; reserve the oil in the pan for later.)
5. When ready for final cooking (final step scheduled to finish at serve), reheat oil to medium‑high (180–190°C). Using a small paring knife, make a horizontal slit through the side of each arepa to form a pocket large enough to insert an egg (do not cut completely through).
6. Hold the arepa in the slit and carefully crack one egg into the pocket. Immediately return the arepa to the hot oil, seam side down; fry 3–4 minutes, then flip and fry 3–4 minutes more until the egg white is set and yolk is cooked to desired doneness. Total final fry per arepa: 6–8 minutes. Use thermometer to check oil; adjust heat to maintain ~180°C.
7. Remove each arepa with a slotted spoon to a warm plate. Drain briefly on paper towels. Serve immediately at 17:00.

Caraotas Negras (seasoned black beans)

Equipment

• Medium saucepan, 2‑3 L with lid
• Chef’s knife and cutting board
• Wooden spoon
• Measuring spoons and cup

Ingredients

• Canned black beans, 2 × 400 g cans (drained weight ~720 g total) — drain and reserve liquid
• Vegetable oil, 2 tbsp (30 ml) ⁺
• Yellow onion, 1 medium (150 g), diced
• Green bell pepper, 1 medium (120 g), seeded and diced
• Garlic, 3 cloves, minced
• Ground cumin, 1 tsp (2 g)
• Tomato paste, 1 tbsp (15 g)
• Low‑sodium vegetable stock or water, 200 ml
• Fine salt, 2 tsp (12 g)
• Black pepper, 1 tsp (2 g)
• Granulated sugar, 1 tsp (4 g)

Practical substitutions

• If canned black beans are not available, use 450 g cooked black beans (drained); adjust stock to 100–150 ml.
• If green bell pepper is unavailable, substitute 1 small red bell pepper.

Cooking / Baking

• Total cook time: 35 minutes (hands‑on 15 min, simmer 20 min)

Instructions

1. Drain cans of black beans, reserve 100 ml of the can liquid separately.
2. Heat 2 tbsp (30 ml) vegetable oil in the saucepan over medium heat. Add the diced onion and bell pepper; cook 4–5 minutes until softened.
3. Add minced garlic and cumin; cook 30 seconds until fragrant.
4. Stir in 1 tbsp tomato paste and cook 1 minute.
5. Add drained beans, 200 ml stock and 100 ml reserved bean liquid, salt (2 tsp), pepper (1 tsp) and sugar (1 tsp). Bring to a gentle simmer, partially covered.
6. Simmer uncovered at low simmer for 18–20 minutes, stirring once or twice, until sauce thickens slightly. Taste at 15 minutes and adjust salt if needed.
7. Keep warm over the lowest heat for up to 15 minutes before serving; rewarm briefly if necessary. Serve at 16:45–17:00 as a warm holding side.

Tajadas de Plátano Maduro (fried ripe plantain slices)

Equipment

• Same skillet as for arepas (25–26 cm) or a second skillet if available
• Chef’s knife and cutting board
• Tongs or slotted spoon
• Plate lined with paper towels

Ingredients

• Ripe plantains, 4 medium (about 800–900 g total) — look for deeply yellow with black spots
• Vegetable oil for frying, use existing supply from arepas — approximately 300 ml included in the consolidated total ⁺
• Fine salt, 1/2 tsp (3 g)

Practical substitutions

• If ripe plantains are unavailable, use very ripe (almost black) bananas — outcome will be sweeter and softer.

Cooking / Baking

• Total cook time: 20 minutes (prep 5 min, fry 15 min)

Instructions

1. Peel plantains by cutting off both ends and making a shallow longitudinal slit in the skin, then pry peel away. Slice diagonally into 1 cm thick slices.
2. Heat 200–250 ml vegetable oil in the skillet over medium‑high until shimmering (about 170–175°C).
3. Fry plantain slices in a single layer (do not crowd) 3–4 minutes per side until deep golden brown and caramelized. Work in batches. Use tongs to turn.
4. Transfer to paper towels and sprinkle with 1/2 tsp salt. Keep warm; aim to finish frying no earlier than 16:45 (they hold acceptably for up to 15 min).

Ensalada Criolla de Repollo y Zanahoria (cabbage & carrot salad)

Equipment

• Large bowl
• Box grater or coarse grater
• Small bowl for dressing
• Whisk or fork

Ingredients

• Green cabbage, 300 g (about 1/4–1/3 medium head), thinly shredded
• Carrots, 2 medium (150 g), peeled and coarsely grated
• Red onion, 1 small (70 g), very thinly sliced
• White vinegar, 2 tbsp (30 ml)
• Vegetable oil, 2 tbsp (30 ml) ⁺
• Granulated sugar, 1 tsp (4 g)
• Fine salt, 1 tsp (6 g)
• Black pepper, 1/2 tsp (1 g)

Practical substitutions

• Use apple cider vinegar if white vinegar is not available (same quantity).

Cooking / Baking

• Total cook time: 10 minutes (prep and toss)

Instructions

1. In the large bowl combine shredded cabbage, grated carrots and thinly sliced red onion.
2. In the small bowl whisk together vinegar (2 tbsp), oil (2 tbsp), sugar (1 tsp), salt (1 tsp) and pepper (1/2 tsp).
3. Hold the dressing; do not dress the salad more than 10 minutes before serving. Plan to dress and toss at 16:55–16:58 so it is crisp at 17:00.

Queso blanco, sliced

Equipment

• Small serving platter
• Knife

Ingredients

• Queso blanco (fresh farmer’s cheese / queso fresco), 200 g

Substitutions

• If queso blanco is unavailable, use paneer or queso fresco (same quantity).

Cooking / Baking

• Total cook time: 0 minutes (no‑cook)

Instructions

1. Slice 200 g queso blanco into 8–12 thin slices. Arrange on a platter and keep chilled until service. Bring out at 16:58.

Agua de panela con limón (kid drink)

Equipment

• Small saucepan
• Measuring cup
• Pitcher (1 L) and stirrer
• Glasses and ice

Ingredients

• Panela (or piloncillo), 100 g (one small block or cone grated) — panela is an unrefined cane sugar common in Colombia/Venezuela
• Water, 1 L (1000 ml)
• Lime, 1, juiced (approx. 30–40 ml)
• Ice as desired (not included in shopping quantities)

Substitutions

• If panela is unavailable, use dark brown sugar, 100 g (dissolve the same way).

Cooking / Baking

• Total cook time: 10 minutes (including cooling)

Instructions

1. In the saucepan combine 100 g panela and 250 ml of the water. Heat over medium, stirring until panela dissolves into a syrup, ~3–4 minutes.
2. Pour syrup into the pitcher, add remaining 750 ml water and lime juice. Stir and chill briefly. Serve over ice at 17:00. Keep 250–500 ml reserved in the fridge if you want to reduce sweetness for kids.

Adult beverage: Aged Venezuelan rum — purchased bottle

Equipment

• Tumbler or rocks glass

Ingredients

• Aged Venezuelan rum, 750 ml bottle — 1 bottle (choose an añejo Venezuelan rum such as Santa Teresa Añejo or Diplomatico Reserva Exclusiva) — serve neat or over a single large ice cube

Cooking / Baking

• Total cook time: 0 minutes

Instructions

1. Chill bottle if preferred. Serve 30–45 ml per adult in tumblers at 17:00.

3. LINEAR TIMELINE (16:10–17:00)

• 16:10: Caraotas Negras — Drain canned black beans and reserve 100 ml of the can liquid; chop 1 medium yellow onion and 1 green bell pepper; mince 3 garlic cloves.
• 16:12: Caraotas Negras — Heat 2 tbsp (30 ml) oil in the saucepan over medium; sauté onion and pepper 4–5 minutes until soft.
• 16:17: Caraotas Negras — Add garlic and 1 tsp cumin; cook 30 seconds; stir in 1 tbsp tomato paste and cook 1 minute.
• 16:18: Caraotas Negras — Add drained beans, 200 ml stock + 100 ml reserved bean liquid, 2 tsp salt, 1 tsp pepper and 1 tsp sugar; bring to a gentle simmer, cover partially and reduce heat to maintain a low simmer for ~20 minutes (will finish ~16:38–16:40; watch and stir occasionally).
• 16:20: Arepas de Huevo — Combine 240 g masarepa and 1 tsp salt; slowly add 480 ml warm water and knead 1 minute into a soft dough.
• 16:24: Arepas de Huevo — Divide dough into 4 portions and shape/flatten to 10–11 cm discs (allowing 16:24–16:44 for shaping if you work methodically and keep discs covered).
• 16:30: Tajadas — Peel and slice 4 ripe plantains on the diagonal (1 cm thick); wipe skillet if needed and prepare for frying.
• 16:33: Tajadas — Heat 200–250 ml vegetable oil in the skillet to shimmering (~170–175°C).
• 16:35: Caraotas Negras — Stir beans, check seasoning; continue simmering until 16:40 (thickening). [Beans remain on low heat.]
• 16:36: Arepas initial fry — Using 3 tbsp oil in the skillet, fry each arepa 2–3 minutes per side to form a light crust; transfer to paper towels (do two at a time depending on pan size). Complete initial sear for all by ~16:44.
• 16:40: Caraotas Negras — Turn off heat; keep beans warm on the lowest burner and set pan lid slightly ajar; beans are done and will be held (do not let sit more than 15 minutes before service).
• 16:44: Tajadas — Fry plantain slices in the hot oil in batches, 3–4 min per side, until deep golden and caramelized; total frying time ~12 minutes; finish frying no earlier than 16:45 — plan batches so the last batch finishes ~16:45.
• 16:45: Tajadas — Remove last batch of plantains to paper towels, sprinkle with 1/2 tsp salt; keep warm and covered lightly for up to 15 minutes.
• 16:46: Prep hold tasks — Arrange sliced queso blanco on platter; set aside in fridge or on cool counter; set out serving plates.
• 16:50: Reheat oil for final arepas — Bring oil to medium‑high heat (~180°C) in the skillet; have tongs and slotted spoon ready.
• 16:52: Final assembly step prep — Make the cabbage salad dressing in a small bowl (2 tbsp vinegar, 2 tbsp oil, 1 tsp sugar, 1 tsp salt, 1/2 tsp pepper) and set aside (do not dress yet).
• 16:54: Arepas de Huevo final frying — One at a time (or two if pan holds), make a horizontal slit, crack one egg into each pocket, and immediately place seam side down into the hot oil. Fry first pieces 3–4 minutes per side (total ~6–8 minutes per arepa). Begin with two arepas if space allows; work continuously so final arepas finish close to 17:00.
• 16:58: Ensalada Criolla — Dress and toss shredded cabbage, carrot and sliced red onion with the prepared dressing; do this fresh now so salad is crisp.
• 16:59: Arepas de Huevo — Complete final frying of remaining arepas; check that egg whites are set and yolks at desired doneness. Drain briefly on paper towels.
• 17:00: Service — Plate: one arepa de huevo per person, a scoop of caraotas negras, tajadas de plátano on the side, a portion of ensalada criolla, slices of queso blanco. Pour agua de panela with ice for kids, and serve aged Venezuelan rum to adults. Serve exactly at 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Yellow onion — 1 medium (150 g)
• Green bell pepper — 1 medium (120 g)
• Red onion — 1 small (70 g)
• Green cabbage — 300 g
• Carrots — 2 medium (150 g)
• Ripe plantains — 4 medium (800–900 g total)
• Garlic — 3 cloves
• Limes — 1 (for juice)
• Note: produce items are fresh only.

Meat / Seafood

• (none)

Dairy

• Large eggs — 4
• Queso blanco (fresh farmer’s cheese / queso fresco) — 200 g

Dry Goods / Pantry

• Precooked cornmeal (masarepa) — 2 cups (240 g)
• Canned black beans — 2 × 400 g cans (drained)
• Vegetable oil — 900 ml total ⁺
• Fine salt — 27 g total ⁺
• Black pepper — 3 g total ⁺
• Ground cumin — 1 tsp (2 g)
• Tomato paste — 1 tbsp (15 g)
• Low‑sodium vegetable stock or bouillon concentrate (enough to make 200 ml stock) — 200 ml stock total
• Granulated sugar — 8 g total ⁺
• Panela (piloncillo) — 100 g
• White vinegar — 2 tbsp (30 ml)
• Note: water used in dough and drink, see below — Water, 1.48 L (480 ml for arepa dough + 200 ml stock + 1000 ml for drink — rounded to 1.48 L)

Drinks

• Aged Venezuelan rum (añejo style, e.g., Santa Teresa Añejo or Diplomatico Reserva) — 1 × 750 ml bottle
• (No other beverage purchases required)

5. NOTES & ASSUMPTIONS

• Optional table‑side items: hot pepper sauce or ají for adults to add heat at the table; sliced limes for guests.
• Global substitutions: if masarepa is scarce, use any labeled "arepa flour" or precooked corn flour and adjust water per package instructions; if panela is unavailable, dark brown sugar is an acceptable substitute.
• Child‑safety notes: final steps include deep/shallow frying in hot oil and handling slits/eggs — keep children away from the cooking surface during the 16:50–17:00 final fry window.
• Explicit timeline risks: the tightest execution window is the final arepas stuffing + frying (16:54–17:00) because each arepa requires attention and hot oil; delays here push service past 17:00. Mitigation mindset: work confidently in ordered stages (initial sear for all arepas, then plantain batches), maintain oil temperature, and have tongs and a slotted spoon pre‑positioned. If you see the clock slipping, slightly reduce batch sizes so each arepa receives full attention.
• The latest safe start time: You can start as late as 16:10 for a 17:00 serve.