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Speaker 1: Hello, and welcome to Saber Protection of I Heart Radio.

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Speaker 1: I'm Annie Reese and I'm lare in vocal Bam and

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Speaker 1: today we have an episode for you about a APUs. Yes, yes, yes,

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Speaker 1: I love some Oh me too. Gosh, was there any

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Speaker 1: reason this was on your mind? Who was there so

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Speaker 1: long ago that I chose this topic, like four days

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Speaker 1: at least, like could have been anything, Um, no particular reason,

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Speaker 1: I think, are like possibly like I I got some

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Speaker 1: like delivery from Apamia relatively recently, which is a local

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Speaker 1: um local restaurant and so good. And yeah, they do

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Speaker 1: the they do the one with like the with like

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Speaker 1: the they do a bunch of fried plantains on them,

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Speaker 1: and I'm like, yes, yes, yes, And I I don't

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Speaker 1: remember the first time I had a rapist, but I

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Speaker 1: me it was one of my first places I went.

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Speaker 1: And at the time it was located at the Sweet

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Speaker 1: Auburn Market, so it used to be in what I

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Speaker 1: called dragon Con territory, so I associated it with dragon Con.

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Speaker 1: But now it's moved and it isn't in a different place.

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Speaker 1: Because I looked it up. I was we were doing

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Speaker 1: this research. I was like, I've gotta get some there

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Speaker 1: A bit further away from me. Now, well, yeah, that's

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Speaker 1: that's all right. You know, it's it's worth it. Many

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Speaker 1: things are worth a little bit of a trip. It's true.

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Speaker 1: It's true. And this is coming from someone who's like,

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Speaker 1: you want me to drive ten a minute, But you're right,

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Speaker 1: you're right. I do have a favorite place in NYC.

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Speaker 1: And I think anyone from New York you could probably

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Speaker 1: right in and you would know the place. I did

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Speaker 1: not take the time to look at my New York map,

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Speaker 1: but it's it's the place, you know what it is.

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Speaker 1: It's like, okay, yeah, yeah, because people are like this place.

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Speaker 1: But yeah, I I'm very excited about them. I am

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Speaker 1: concerned about the pronunciation throughout this episode, but as always,

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Speaker 1: we're gonna we're gonna work work it out just as

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Speaker 1: best as we can. We are we are, and we

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Speaker 1: have a few past episodes you could check out Yeah

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Speaker 1: for further corn flower related discussion, um see our Tamalies

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Speaker 1: episode and Tacos as well. Yeah, Craving School or craving

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Speaker 1: Oh yeah, this was a very serious Cravings episode. I

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Speaker 1: feel like we say that every episode. Now. I think

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Speaker 1: I would say like a solid nineties six percent are

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Speaker 1: craving episode. Yeah, you know, nice, I guess we do

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Speaker 1: have one coming up that I'm not going to say

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Speaker 1: that about. But um, I'll just leave it at that

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Speaker 1: right now. And this is great because Lauren usually chooses

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Speaker 1: I'll give some suggestions that she usually chooses the next topic,

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Speaker 1: so I don't know what it is. Yeah, Oh my goodness,

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Speaker 1: all right, that's fun. That's fun for me, it's fun

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Speaker 1: for you listeners. Well, I guess this brings us to

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Speaker 1: our question what are they? Well upas can be a

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Speaker 1: lot of things, but at the base, um and is

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Speaker 1: a staple corn based bread product that's typically formed into

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Speaker 1: a disk and grilled or grittled to cook. They can

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Speaker 1: be anywhere from thin and crunchy, too thick and puffy,

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Speaker 1: chewy to soft baked or deep fried, huge or little,

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Speaker 1: un snack able, um, sweet or savory, served with any

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Speaker 1: number of mixings or toppings, split open like a bun

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Speaker 1: and stuffed with fillings. It's it's bread, um, you know.

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Speaker 1: And bread is like really good. Um. It's it's like

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Speaker 1: a hug from our ancestors. Uh. And bread is multitudinous.

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Speaker 1: Umps contain multitudes. That's another pillow for saver and slogan

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Speaker 1: I love it. Ah man, we should make we should

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Speaker 1: make more, Okay anyway, yeah yeah yeah, yeah, here we go,

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Speaker 1: Here we go. Concentrating The flower used to make a

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Speaker 1: pus is made from dent corn meat, meaning corn that

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Speaker 1: is not sweet like the type that we eat fresh. Yeah. Um.

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Speaker 1: White or yellow varieties may be used, and the corn

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Speaker 1: is usually hold cooked and ground into a fine meal

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Speaker 1: um and then dried. In Spanish, it's a hanad maze

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Speaker 1: um that is flour from corn, and if you're buying it,

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Speaker 1: it'll be labeled a pre cooked or a prequelc to

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Speaker 1: a popular brand is called massapa. Yeah um, I think

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Speaker 1: that's become a generic term for this type of corn flour,

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Speaker 1: like in English, at least that's what I saw this

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Speaker 1: type of corn flour being referred to as on a

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Speaker 1: lot of English language articles and posts. Um. But at

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Speaker 1: any rate, yes, because the corn has been cooked, you

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Speaker 1: can make a dough from nasarepa by just adding water.

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Speaker 1: This is different from like American corn meal um, which

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Speaker 1: is ground and dried raw and often incorporates some or

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Speaker 1: all of the hull um. You cannot just add water

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Speaker 1: to make a dough from from corn meal It's also

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Speaker 1: different from massa arena, which we've talked about in our

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Speaker 1: episodes on Tomales and Tacos. Massa arena is a flour

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Speaker 1: made from corn that's been processed with with alkaloids, which

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Speaker 1: break down some of the molecules in the corn um

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Speaker 1: and help hull it and help make some of its

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Speaker 1: nutrients more available and allows you to write and make

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Speaker 1: dough from it with just water. Uh. In American English,

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Speaker 1: this type of corn is called hominy future episode. Yeah. Yeah,

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Speaker 1: but of course, like now that I've said all that,

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Speaker 1: like because there are infinite recipes for a bus like

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Speaker 1: of course there are totally at a bus made um

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Speaker 1: with ground hominy or with masaharina, or um with ground

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Speaker 1: sweet corn, because why not, Yeah, I just said multitudinous

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Speaker 1: multitudinous yes, but okay, So the basic idea here is

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Speaker 1: that you make a dough with this pre cooked corn

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Speaker 1: flour and water and you know, like salt, maybe a

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Speaker 1: little bit of fat, form it into a disk and

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Speaker 1: cook it however you choose, but probably low and slow,

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Speaker 1: so they get like a nice crisp browned outside and

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Speaker 1: a soft inside and it can be served just like

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Speaker 1: that um, like like like toast um alongside breakfast, lunch

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Speaker 1: or dinner, or eaten as a snack, maybe spread with

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Speaker 1: butter or with like a dipping sauce, or or you

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Speaker 1: could use milk in the dough instead of water. You

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Speaker 1: could add cheese to the dough. You could stuff the

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Speaker 1: dough with cheese or egg or cooked meat or beans

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Speaker 1: or vege before you cook it, so that you wind

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Speaker 1: up with this like baked in tasty center. Once they

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Speaker 1: are cooked, you can tap them with whatever you want.

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Speaker 1: You can split them open and fill them with whatever

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Speaker 1: you want. I will say that that um splitting them

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Speaker 1: open and feeling them is more a Venezuelan thing than

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Speaker 1: a Colombian thing um, and would more properly be called

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Speaker 1: aripos riannas. But you can find all types in both

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Speaker 1: countries and up into Panama and wherever humans with this

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Speaker 1: culinary tradition in their history have immigrated. Yes you can.

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Speaker 1: Who speaking of what about the nutrition, uh, jeez, it

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Speaker 1: really it really does depend um generally speaking. You know,

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Speaker 1: this is a starch um, and starches help fill you up,

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Speaker 1: but to keep you going, it's best to pair them

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Speaker 1: with a protein and vegetable and uh in a little

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Speaker 1: bit of fat so yeah, hm can do all right, Well,

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Speaker 1: we do have some numbers for you. Yeah, um uh,

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Speaker 1: this one's fun. So research in the nine eighties determined

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Speaker 1: that the ideal particle size for flour is between two

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Speaker 1: hundred and four d and twenty micrometers. Wow, very precise science, y'all. Um.

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Speaker 1: There is a website called locals poor lass dot com

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Speaker 1: that maps international restaurants serving as They currently list some

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Speaker 1: four hundred spots in some forty five countries on their map.

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Speaker 1: Ripa oh I love that. Yeah, that's their pund not mine.

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Speaker 1: That is excellent. Oh my gosh and very important work,

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Speaker 1: thank you. Yeah yeah, yeah yeah, check it out. Check

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Speaker 1: it out for sure. Um local spoor lass dot com.

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Speaker 1: Um uh. There's a Guinness record for the largest It

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Speaker 1: was set by the brand heading upon and it weighed

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Speaker 1: four nine point two kilos that's um one thousand and

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Speaker 1: eighty seven pounds. It took an hour to cook, and

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Speaker 1: a giant custom made like almost like sandwich maker because

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Speaker 1: it applied heat from the top and the bottom so

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Speaker 1: you didn't have to flip it, you know, that would

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Speaker 1: have been probably too much. Yeah, And it was served

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Speaker 1: up to some two thousand, eight hundred employees of the brand. Wow. Yeah,

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Speaker 1: I've read about bigger ones, but I don't think Guinness

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Speaker 1: was in on them, So it's one of those things. Yeah. Yeah.

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Speaker 1: There is an ape of festival in Colombia every year

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Speaker 1: that tours multiple cities from August through December, ending in Bogata.

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Speaker 1: I love this. If anyone has ever been, I need

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Speaker 1: or like, I'm not totally positive it's still happening, like like, please,

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Speaker 1: please please, if you have any any more information, let

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Speaker 1: us know, because like the there's like on only so

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Speaker 1: much I can do when a lot of the sources

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Speaker 1: are in Spanish. Um. Google Translate only gets you so far,

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Speaker 1: but right so um vaguely related. Back in, the Colombian

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Speaker 1: Academy of Gastronomy published UM, a sixteen thousand word investigation

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Speaker 1: into a ape of culture. UM through these interviews and

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Speaker 1: this research that they did around the country, and they

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Speaker 1: found UM seventy two varieties about any bus in Bogata alone. Wow.

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Speaker 1: I love it. Research, very important research. Yeah right, I

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Speaker 1: love it. Uh huh uh. And then in Venezuela there's

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Speaker 1: an expression that goes a baby is born with an

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Speaker 1: arepa under their arm. Uh. Yeah. And outside of food, shortages,

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Speaker 1: which we are going to talk about more in the

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Speaker 1: history section. The average Venezuelan eats about two arepas per day,

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Speaker 1: which is actually down from the nineteen seventies when um

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Speaker 1: I read it was more like three or four a day.

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Speaker 1: M hmmmmmm. Uh. Well, we do have quite a bit

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Speaker 1: of history for you, Oh we do, and we are

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Speaker 1: going to get into that as soon as we get

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Speaker 1: back from a quick break for a word for our sponsors.

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Speaker 1: We're back, Thank you, sponsors, Yes, thank you. So arepas

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Speaker 1: go back to pre Colombian times in South America, specifically

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Speaker 1: the areas that would become Venezuela and Colombia, when several

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Speaker 1: indigenous peoples made a variety of corn cakes. Uh, and

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Speaker 1: corn is for sure episode. Yeah, I think we've been

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Speaker 1: skirting that one just as much as we as we

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Speaker 1: have potatoes, a lot of like axillary stuff, auxilary stuff.

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Speaker 1: But yeah, no, no, no, it's just it's gonna like

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Speaker 1: like we should not have tried to do a single

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Speaker 1: episode about rice, like we It's gonna need to be

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Speaker 1: broken down a lot more than that so that you

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Speaker 1: do not die, agreed. I Mean, my brain still hurts

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Speaker 1: just at the mention of that one. So yes, corn

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Speaker 1: separate episode. But corn was very important. It was a

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Speaker 1: very important staple for many in the America's where it

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Speaker 1: grew natively and thanks to archaeological evidence, researchers believe that

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Speaker 1: people may have been making an aria or something like

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Speaker 1: it with the cultivation of corn in the Andes over

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Speaker 1: three thousand years ago. Yeah Um, the word apa comes

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Speaker 1: from an indigenous carab language word four corn and uh.

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Speaker 1: Indigenous women from these areas would soak kernels of maize,

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Speaker 1: remove the husk, drive them out, and then grind them

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Speaker 1: up to make flour. And then they would then take

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Speaker 1: that flower and combine it with water to make balls

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Speaker 1: of dough that they would then flatten into these disks,

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Speaker 1: and then the disc were toasted on these hot, flat

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Speaker 1: clay pants, leaving the insides nice and worst. Yeah. And

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Speaker 1: that pan was called a budare and it was very

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Speaker 1: culturally significant, to the point that in the sixteenth century

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Speaker 1: an observer likened them to a sacrificial stone for the

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Speaker 1: right of the first bread huh Um. Today, but that

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Speaker 1: is are more often made from cast iron um. But

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Speaker 1: they're still like often like a kind of like beloved,

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Speaker 1: like like center of a kitchen and like family heirloom

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Speaker 1: kind of situation. Yes, m I love that so much.

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Speaker 1: And yes, as are incredibly customizable. So local ingredients were

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Speaker 1: incorporated into the dough and fillings, and when new ingredients

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Speaker 1: were introduced into whatever region, those were tossed in as well.

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Speaker 1: There was a lot of experimentation. Um and through this

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Speaker 1: we see all kinds of cultural influences that provide historical

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Speaker 1: touch points and context to the history of these places

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Speaker 1: and their people's. One popular example is a RepA devo

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Speaker 1: or an arapa filled with raw egg and perhaps stewed

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Speaker 1: beef and then deep fried once again, which sounds so

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Speaker 1: good and it's believed to be Tunisian in origin. Yeah. Yeah.

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Speaker 1: By the seventeenth century, a Franciscan man in South America

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Speaker 1: described these arepas quote in the form of a thin

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Speaker 1: tortilla cooked attained fire, abundant with eggs, fat and other

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Speaker 1: things on top. Mhm mm hmmm, m yeah And okay,

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Speaker 1: so these colonial influences are where venezuela and arepas anyway

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Speaker 1: transitioned from being more of like a staple starchy side

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Speaker 1: to to really being incorporated into main dishes, you know,

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Speaker 1: filled with proteins. And vegetables. Creating the flower for arapus

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Speaker 1: was done by hand and usually by women. UM in

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Speaker 1: mortar and pestle type devices, first like like earlier stone

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Speaker 1: dish of sorts called matt and later with a larger

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Speaker 1: wooden poulon uh selling as was a cottage industry up

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Speaker 1: until technological innovation UM. In nineteen fifty four, an engineer

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Speaker 1: in Venezuela by the name of Luis Calilero Machias developed

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Speaker 1: an industrial method of making pre cooked corn flour. He

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Speaker 1: released it under the brand Lata and it was immediately

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Speaker 1: popular because it was such a timesaver. A few years later,

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Speaker 1: the leading Venezuelan in food company um Embrassa Polar. I've

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Speaker 1: never heard it out loud, but I assume that is

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Speaker 1: how it said. UM. They bought the patent, and it

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Speaker 1: seems um that they had a couple of employees working

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Speaker 1: on an industrial method of cornholling at the time as well. Yes,

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Speaker 1: and then in late nineteen sixty in places, Polar release

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Speaker 1: their brand of pre cooked cornflower Anna Pond. They hired

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Speaker 1: some four people to like travel around the country demonstrating

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Speaker 1: its use, and it is still one of the most

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Speaker 1: popular products for cooking at arepas in Venezuela. In our

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Speaker 1: modern times, I've read that this brand name is used

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Speaker 1: generically in Venezuela for like Arapa flower UM and they

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Speaker 1: they had a display in Times Square in the brand

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Speaker 1: sixty at the anniversary. That's great. You want to look

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Speaker 1: it up. I want to see it. I know. Uh

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Speaker 1: so okay. So with this innovation, where previously at APUs

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Speaker 1: would have been a food primarily eaten at home, these

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Speaker 1: products created a market segment for a bus produced at

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Speaker 1: restaurants UM and for for restaurants devoted to a a

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Speaker 1: bus one such a chain. Armanos Alvarez started out in

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Speaker 1: a Caracas in the nineteen fifties and became famous for

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Speaker 1: their like fun and or like like weird at the time,

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Speaker 1: like filling and topping combinations, and a lot of their

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Speaker 1: names for these combos persist through today, like across a

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Speaker 1: culture like like. Certainly the menu options at like at

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Speaker 1: Apamia here in Atlanta are named for those things. That's

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Speaker 1: just what they're called. In the nineteen nineties, Venezuela produced

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Speaker 1: about eight hundred thousand tons of cornflower a year. Who

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Speaker 1: and um populous. President Hugo Chavas took power in Venezuela

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Speaker 1: from Yeah, and the the the political and social turmoil

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Speaker 1: that that he and a bunch of other sit wations created.

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Speaker 1: It is ongoing. UM. Infrastructure like water and sanitation and

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Speaker 1: the electric grid has crumbled UM, affecting I mean, you know,

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Speaker 1: both like daily life and of course also agriculture UM.

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Speaker 1: National crop production has decreased significantly over the past twenty years. UM.

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Speaker 1: Over eighteen percent of the population has left since UM.

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Speaker 1: As of one, it was estimated that of Venezuela's twenty

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Speaker 1: million remaining residents were living in extreme poverty. Over five

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Speaker 1: point nine million Venezuelans immigrated and they took arapas with them,

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Speaker 1: spreading them the world over, and we did see a

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Speaker 1: spike in their global popularity during this time. Yeah, I

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Speaker 1: mean making and selling a repas and like you know,

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Speaker 1: using and sharing that cultural heritage has helped some of

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Speaker 1: the immigrants get back on their feet wherever they've landed. UM.

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Speaker 1: Shout out by the way to Diana Valero and her

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Speaker 1: article The Journey of the Arapa from November. It was

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Speaker 1: very helpful UM for me and putting together a lot

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Speaker 1: of various little bits and bobs that I've had throughout here. Um.

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Speaker 1: Also also that month of November, of course, of course,

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Speaker 1: Disney released the movie in Canto about a Colombian family

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Speaker 1: with various magical powers or not um and uh like

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Speaker 1: the like healer of the party works her magical remedies

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Speaker 1: via I mean, what a way to heal? That's how

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Speaker 1: I would look, right, Obviously it's so good. Every time

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Speaker 1: I watch it, I want one so so badly. Well,

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Speaker 1: I guess that's what we have to say about as

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Speaker 1: for now. Yes, um, but we do have some listener

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Speaker 1: mail for you, and we are going to get into

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Speaker 1: that as soon as we get back from one more

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Speaker 1: quick break for a word from our sponsors, and we're back.

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Speaker 1: Thank you sponsor, Yes, thank you, We're back with listen. Sure.

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Speaker 1: We're just talking about karaoke, and in Kanto has made it,

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Speaker 1: especially surface pressure. Yeah. Surface Pressure is a really good song.

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Speaker 1: And I bought a karaoke machine during the pandemic and

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Speaker 1: it was like one of those ones where you have

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Speaker 1: the YouTube video and you watch the YouTube video with

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Speaker 1: the lyrics and you sing a wrong with this karaoke machine.

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Speaker 1: It's got all these lights and everything. I was doing

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Speaker 1: Surface Pressure and the internet conecture is too slow, so

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Speaker 1: the lyrics weren't working, but I just knew them all

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Speaker 1: by heart. And the song ended, and my friends there's

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Speaker 1: a one of silence and then they were like, Eddy,

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Speaker 1: are you okay? M hm, alright, okay, So that a vote. First,

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Speaker 1: I just want to say thank you for all your

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Speaker 1: hard work and putting together such a fun and informative podcast.

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Speaker 1: Thank you. I have been listening for quite a while,

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Speaker 1: and your Rice Cooker episode finally provided me with an

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Speaker 1: opportunity to write you guys. I am Persian American, and

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Speaker 1: in Persian rice cookers, the crisp rice on the bottom

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Speaker 1: of a rice cooker is called tad, which literally translates

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Speaker 1: to the bottom of the pot. Persian style rice cookers

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Speaker 1: are especially designed to make a full proof tatig, but

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Speaker 1: advanced Persian cooks can make them in a pot on

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Speaker 1: the stovetop. Toad is a dish that all Persians will

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Speaker 1: fight over because it is so beloved. I believe it.

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Speaker 1: That sounds delicious, right, yeah? No, any any type of

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Speaker 1: like crisp rice situation is ut so good. Yeah. I

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Speaker 1: that's one of my favorite things about rice cookers that

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Speaker 1: I learned from that episode was that they have been

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Speaker 1: cut to mind um two different tastes and different cultures

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Speaker 1: around the world. That's amazing, it sounds it sounds so good.

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Speaker 1: Oh um uh Kenna wrote, I think it was your

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Speaker 1: show that opened me up to reusing jelly jars after

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Speaker 1: a listener mail segment where someone from Australia mentioned it.

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Speaker 1: I've started canning jelly in Balmaman jars and can confirm

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Speaker 1: that it works great. I did buy new jar lids.

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Speaker 1: I also needed more reassurance that it was safe and

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Speaker 1: found lots of university extension websites with information. You can

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Speaker 1: also can in Classgo brand pasta sauce jars. They are

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Speaker 1: just tall, skinny mason jars. I love this. I love

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Speaker 1: once again. Oh yeah, listeners, you have this community and

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Speaker 1: you build off each other and you write about what

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00:22:45,640 --> 00:22:48,639
Speaker 1: someone else has written, and that you give each other advice.

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Speaker 1: I love that those but so much. And then I

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Speaker 1: know we've told this story before, but we have a

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Speaker 1: good friend and co worker, alex Um whoever year makes

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Speaker 1: eggnog for or for his friends and he uh gives

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Speaker 1: them out and these like little mason jarers with lids

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Speaker 1: and I've had people fight me for this char people

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Speaker 1: have asked me about them. I really want them, Like

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Speaker 1: they're popular jarres. People really have nothing to see. He's

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Speaker 1: had a good jar. They're they're good jars. So I

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Speaker 1: wonder if there's been like a pandemic like shortage of

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Speaker 1: jars or something. Well. Thanks to both of those listeners

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Speaker 1: for writing. If you would like to write to us

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Speaker 1: that you can our emails Hello at savor pod dot com.

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Speaker 1: We're also on social media. You can find us on Twitter, Facebook,

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Speaker 1: and Instagram at saber pod, and we do hope to

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Speaker 1: hear from you. Savor is production by Heart Radio. For

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Speaker 1: more podcasts my Heart Radio, you can visit the heart

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Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your

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Speaker 1: favorite shows. Thanks it's always to our superproducers, Dylan Fagan

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Speaker 1: and Andrew Howard. Thanks to you for listening, and we

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Speaker 1: hope that lots more good things are coming your way.