For the arepa
0.5 kg of cassava
0.5 kg of chives
1 kg of yellow canjica
For the topping
1 kg of lizard
2 soup spoons of butter
250 g of tomato
250 g of shallot
50 g of coriander
2 eggs
Salt, cumin, and pepper to taste
For the arepa
0.5 kg of cassava
0.5 kg of chives
1 kg of yellow canjica
For the topping
1 kg of lizard
2 soup spoons of butter
250 g of tomato
250 g of shallot
50 g of coriander
2 eggs
Salt, cumin, and pepper to taste
How to make the arepas
Cook the yellow canjica in water and salt until it becomes soft
Drain the excess water and reserve
Grind together the canjica, raw cassava, and chives
Place on a working surface and knead until it acquires a soft consistency and detaches from your hands
If needed, add a little more water
Separate the dough into uniform portions and shape them into discs of about 10 cm in diameter
Heat a non-stick pan over medium heat, add a bit of oil and sauté the arepas, leaving them golden brown for about 1 minute on each side. Reserve
How to make the topping
Cook the lizard, seasoning with salt, onion, garlic, herbs, and pepper
Let it cool down and shred
Melt a bit of butter and make a sauce with tomato, shallot, and coriander
Cook for 3 minutes
Add the meat and cook for an additional 3 minutes
Add more salt and pepper if necessary
Finally, add the two eggs, stirring well until they are cooked through
Turn off the heat and place a portion of the topping over each arepa to fill the entire surface
Serve hot.
