Home cooking attempt — Arepa from scratch

I spent an afternoon making Arepa from scratch following a traditional recipe. Getting guasacaca avocado sauce right was the main challenge — it's not as straightforward as it looks. The fresh from avocado sauce result was rewarding once I got it right.

the arepa is Venezuela's daily bread — eaten at all meals in countless configurations. I served it with Malta dark malt drink as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Arepa yourself gives you a new appreciation for what goes into it at a restaurant.