A Floribbean Street Food Remix You’ve seen arepas on the streets of Colombia and Venezuela—crispy corn pockets stuffed with flavor. Today, I’m taking that concept straight to the islands. This is a Floribbean Arepa: Latin technique meets Caribbean soul, stuffed with savory saltfish and sweet ripe plantains. This dish matters because it represents how island food evolves. We remix. We respect tradition, but we don’t stay boxed in. This arepa delivers sweet, salty, crispy, and buttery in one bite—and it hits every time. Golden, buttery arepas stuffed with seasoned saltfish, sweet plantains, melted mozzarella, and creamy avocado-lime crema — Latin soul meets island flavor.

Ingredients

Makes: 6 medium arepas
Prep Time: 25 minutes | Cook Time: 25 minutes For the Arepas:

• 2 cups pre-cooked cornmeal (P.A.N. or Harina de Maíz Amarilla)
• 2 cups warm water
• ¼ cup coconut milk (optional, adds richness)
• 1 tbsp melted butter or coconut oil
• ½ tsp salt
• 1 tsp brown sugar (balances the sweet plantains)
• ¼ tsp baking powder (for a lighter, slightly airy texture)
• 1–2 drops yellow food coloring or ¼ tsp annatto oil (for a warm golden hue)

For the Saltfish Filling:

• ½ lb salted codfish (boneless if possible)
• 2 tbsp olive oil
• ½ small onion, diced
• ½ bell pepper, diced (red or yellow for color)
• 1 garlic clove, minced
• 1 small tomato, diced
• 1 scallion, chopped
• 1 sprig fresh thyme
• 1 tsp Chef Winston’s “The Blend” all-purpose seasoning
• ½ tsp smoked paprika
• Fresh-ground black pepper, to taste
• Dash of scotch bonnet sauce or minced pepper (optional for heat)

 For the Sweet Plantains:

• 1 large ripe plantain (black-spotted = sweet perfection)
• 1 tbsp butter or oil for frying

For the Melted Cheese:

• 6 thin slices fresh mozzarella (or ¾ cup shredded low-moisture mozzarella)

For the Avocado Crema:

• 1 ripe avocado
• Juice of ½ lime
• 2 tbsp sour cream or Greek yogurt
• Pinch of salt
• Pinch of cayenne or smoked paprika

For Finishing:

• 1 tbsp melted garlic butter or coconut oil (for brushing)

Ingredient Notes & Substitutions

Pre-cooked cornmeal (Arepa flour) – Essential for authentic texture; masarepa works best Saltfish (salted pollock) – Classic Caribbean protein; fully soaked and flaked Ripe sweet plantains – Use plantains with dark spots for maximum sweetness Coconut milk + warm milk – Adds softness and island flavor to the dough Butter – Brings richness and crisp exterior; oil can be used if needed Avocado crema (avocado, Greek yogurt, lime) – Creamy contrast to balance salt and sweetness

Directions

 Prep the Saltfish

1. Soak saltfish in warm water for 2–3 hours (or overnight), changing the water once or twice to remove excess salt.
2. Boil for 10 minutes, drain, and flake with a fork. Set aside.

2. Cook the Filling

1. In a skillet, heat olive oil over medium heat.
2. Add onion, bell pepper, garlic, and tomato; sauté until softened.
3. Add flaked saltfish, scallions, thyme, and seasonings.
4. Stir and cook for 3–5 minutes until fragrant and slightly dry.
5. Finish with a drizzle of olive oil for sheen and set aside.

3. Fry the Sweet Plantains

1. Peel and slice plantain diagonally into ¼-inch slices.
2. Pan-fry in butter or oil until golden brown on both sides.
3. Drain on paper towels and lightly sprinkle with salt.

4. Make the Arepas

1. In a bowl, whisk warm water, coconut milk, salt, sugar, baking powder, and food coloring/annatto oil until combined.
2. Slowly stir in the cornmeal.
3. Add melted butter and knead gently until a soft, smooth dough forms (not sticky).
4. Rest 5–10 minutes to let the baking powder activate.
5. Divide into 6 balls and flatten into ½-inch discs.
6. Grill or pan-fry on a lightly oiled skillet for 4–5 minutes per side until golden.
7. Optional: finish in a 350°F oven for 5–7 minutes for a light crust.

5. Prepare the Avocado Crema Blend avocado, lime juice, sour cream, salt, and cayenne until smooth and creamy. Chill until ready. 6. Assemble & Melt

1. Slice each arepa halfway open.
2. Layer with saltfish filling and 2–3 fried plantain slices.
3. Add one slice of mozzarella.
4. Close gently and return to skillet or grill pan.
5. Press lightly, cover, and cook over medium-low heat 2 minutes per side — until cheese melts and edges crisp up.
6. Brush outside lightly with garlic butter for sheen and aroma.

7. ServeCut open for that beautiful cheese-pull moment!
Drizzle avocado crema over the top or serve on the side. Garnish with microgreens, pickled onion, or a light scotch bonnet drizzle.

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Chef Winston’s Tips

• Let the arepa dough rest—this hydrates the cornmeal and improves texture
• Use moist hands when shaping to prevent cracking
• Sear arepas first, then finish in the oven for a crispy outside and pillowy inside
• Keep the saltfish seasoned but not salty—the plantains handle the sweetness
• Brush with garlic butter after baking for next-level flavor