Harina PAN is an essential ingredient when making the dough for dishes such as Arepas, Hallacas, and bollos. The most popular brand name of corn flour in Venezuela is Harina PAN. Premade arepa flour is usually made from white corn but there are yellow corn varieties available. Harina PAN is also used for people on restricted diets as it is gluten-free and contains no additives. Harina PAN is not the popular brand of cornmeal in Trinidad but it should be your preferred choice if you would like to start making arepas.
Harina PAN can be found in major Massy Stores across the country and in Sperstore in Malabar, Arima. You usually have to ask for it or look hard for it as it usually is not put on the same shelf with all the other no-name cornmeal brands. HiLo usually keeps HARINA PAN and Promasa close to each other in the store. If you shop in the East, you can check the St. Augustine, Broadway or the Ridgewood stores. If you do not shop in those stores, here is the number of the supplier 645-7214: MultiFood Processors. You can give them a call and they will direct you which store closest to you you can visit. Below is a picture of Harina PAN white cornmeal and yellow cornmeal flour.
Promasa
Promasa is an essential ingredient in Trinidad mainly around Christmas time when Pastelle/Hallaca-making is taking place. It is also the corn flour of choice used when making empanadas. You can use Promasa when making dumplings, coo-coo, corn pie or corn tamales. Promasa pre-cooked yellow cornmeal flour is popular in Colombia and also popular in our local supermarkets in Trinidad and Tobago.
Corn flour, unlike regular white flour, is very filling. One cup of corn flour can feed three persons an Arepa that is not only tasty but satisfying, especially if the arepa has a filling in it.
