Broa

Broa
Type Cornbread
Place of origin Portugal, Galicia
Main ingredients Cornmeal, wheat or rye flour, yeast

Broa ([ˈbɾow.ɐ] or [ˈbɾo.ɐ]) is a type of corn and rye bread traditionally made in Portugal, Galicia, Angola, Mozambique, Cape Verde, and Brazil (where it is traditionally seasoned with fennel). Unlike the cornbread typical of the southern United States, broa is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda.

The name "broa" comes from the Gothic or Suebian word brauth that means bread.

In Portugal, broa de milho is a type of broa listed on the Ark of Taste. This yeast bread has the rustics flavor and texture that suitably accompanies soups, especially caldo verde, a Portuguese soup made with tender kale, potatoes, and chouriço sausages.

In the Philippines, broa traditionally refers to ladyfingers, and not to a type of cornbread.[1][2][3]

See also

References

  1. ↑ "Broas Recipe". Panlasang Pinoy. Retrieved 3 April 2018.
  2. ↑ "Filipino Food: Broas". Philippine Cuisine. Retrieved 3 April 2018.
  3. ↑ "Philippine Broas". Oggi. Retrieved 3 April 2018.


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