This fall semester started in a very special way, filled with flavor and tradition: I organized an arepa-making workshop to celebrate my birthday with my beloved Zumba students, close friends, and family. I wanted it to be more than just a cooking class; my goal was to share something unique from my Venezuelan roots, connect outside our weekly Zumba classes, and, above all, enjoy an unforgettable experience together.
Arepas, for those who may not know, are a staple of Venezuelan gastronomy. Made from pre-cooked cornmeal, these round and soft discs are cooked on a griddle, baked, or fried and can be filled with endless combinations of ingredients. In Venezuela, the arepa is more than just food; it’s a symbol of togetherness. Preparing and sharing arepas in a group setting, something we call an arepada, is a tradition that goes beyond the kitchen—it’s the perfect excuse to laugh, chat, and strengthen bonds around the table.
The Arepa Workshop
As the workshop instructor, my intention was to make the activity accessible, practical and fun. I designed the menu with ingredients my students could easily find at local supermarkets, eliminating any complications. I wanted to show that preparing arepas and their accompanying dishes isn’t just simple, but also a wonderful way to get closer to a new culture.
The activity began on a calm Sunday afternoon in September. We all gathered in the party room of my neighborhood in Tullinge with a clear goal: to make arepas from scratch. Each participant learned how to prepare classic white arepas and two very representative Venezuelan fillings:
Tuna Pepiada: a lighter version of the famous Reina Pepiada, where we substituted chicken with tuna.
Dominó: a delicious mix of black beans (caraotas negras), mayonnaise, and white cheese (halloumi cheese), typical of my hometown.
To complete the experience, we also prepared traditional beverages. We learned how to make papelón con limón, a refreshing mix of panela (brown sugar) and lime, and enjoyed parchita or maracuyá water (passion fruit juice).
A Cultural and Delicious Experience
The most beautiful part of the workshop was the diversity of the participants. We had women from different countries: Colombia, Argentina, Venezuela, the United States, Canada, and Poland.
Everyone actively participated—kneading, filling, and, of course, savoring their arepas. Each person ate at least two arepas, and we ended the celebration by singing “Happy Birthday” in three languages: Spanish, English, and Swedish.
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This workshop wasn’t just a birthday celebration; it was an enriching experience that brought cultures together through food. It was a day filled with laughter, learning, and connection. I’m certain it won’t be the last time we organize an activity like this. Nothing brings people closer than food and dance, and I can’t wait to repeat this experience very soon