Majajas del Pacífico: Sweet Colombian Pacific Corn Arepas
Majajas del Pacífico are spectacularly sweet and spiced corn arepas deeply rooted in the culinary traditions of the Colombian Pacific coast. Infused with warm spices and unrefined cane sugar, they offer a uniquely comforting flavor profile that is perfect for a late-night snack or a hearty breakfast.
The secret to this quick recipe lies in mixing fresh sweet corn dough (choclo) directly with grated panela, cinnamon, and cloves. Grilled on a hot griddle until beautifully caramelized and golden brown, this foolproof 25-minute preparation yields an unforgettable aromatic treat!
Majajas del Pacífico (Sweet Spiced Arepas)
A sweet, spiced traditional arepa from the Colombian Pacific coast! Fresh sweet corn dough kneaded with panela, cinnamon, and cloves, then grilled until golden.
Ingredients
- 2 lbs Sweet corn dough masa de maíz tierno/choclo
- 1/2 block Panela unrefined cane sugar, grated or scraped
- 1/2 tablespoon Ground cinnamon
- 1/2 teaspoon Ground cloves
Instructions
- Prep the ingredients: If you do not have pre-made sweet corn dough, you must first grind fresh sweet corn kernels. Finely grate or scrape the half block of panela, and ensure your cloves are finely ground.
- Build the dough: In a large mixing bowl, combine the fresh sweet corn dough with the grated panela, the ground cinnamon, and the ground cloves.
- Knead and shape: Knead everything together thoroughly until the spices and the sugar are perfectly and evenly distributed throughout the dough. Take small portions of the mixture and shape them by hand into round arepas, approximately 1 cm thick and about 10 cm in diameter.
- Grill the arepas: Place the shaped arepas onto a hot tiesto (traditional flat griddle) or a standard non-stick pan. Grill them patiently on both sides until they are beautifully golden brown and the sugars have caramelized the exterior.
- Serve: Remove the sweet arepas from the heat and enjoy them fresh and warm!
Notes
- Pacific Identity: These sweet, dark arepas are an absolute staple across the Colombian Pacific region, beautifully showcasing the local gastronomic flair for combining indigenous corn with rich, warming spices.
- The Right Corn: For the authentic soft texture and natural sweetness of a true Majaja, it is crucial to use maíz tierno or choclo (fresh sweet corn), rather than the standard dried white or yellow corn typically used for everyday savory arepas.
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