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Growing up was fun because of the people I shared my childhood with. My parents are both natives of Ibadan, so we eat Amala and Abula a lot in my family since they are from the same origin. I don't... Read more
What: A cornmeal arepa stuffed with an egg and deep-fried to crispy hot perfection. There is nothing not to love about this dish, which is typically eaten for breakfast.
Where: You can find this in most parts of the country, most commonly on the coast. But we enjoyed ours in Barichara (Santander), courtesy of local culinary star Doña Maria (Carrera 5 between Calles 3 & 4; look for the wooden “Arequipe” sign, map). Hot, crispy, and savory, it’s an ideal way to start your day, particularly if you ask for some spicy aji on the side.
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