Bollo
Bollo is a bun, popular in Latin America, made from corn, yuca or potato. Variations are eaten in Colombian cuisine, Cuban cuisine, and Panamanian cuisine. Corn and yuca bollos are an indigenous food of the Caribbean coast of Colombia and Panama, where they are boiled in leaves.[1] This preparation is similar to the humita of the Andes, the hallaquita of Venezuela and the pamonha of Brazil. In Cuba, black-eyed pea bollos, similar to hushpuppies, are eaten.[2]
 Yuca bollo | |
| Type | Bread |
|---|---|
| Place of origin | Colombia |
| Region or state | Latin America |
| Associated national cuisine | Colombia, Panama, Cuba |
| Main ingredients | Yuca, corn or potatoes |
In Colombia, bollos are sold by street vendors along the Colombian coast, as well as in stores and supermarkets. They are primarily served for breakfast as an accompaniment with cheese.
Panamanian bollo has been described as a type of tamale.[3][4]
Bollo Maimón-Salamanca
Bollo.jpg)
Bollos Requena
Bollo of Mazorca
Angelito bollo
See also
- List of maize dishes
References
- "Bollo de mazorca - Recetas Cocina Colombiana". recetascocinacolombiana.blogspot.com.
- "Appetizers - Pleasing Bollos Recipe Recipe - Recipe4Living". recipe4living.com.
- Kraig, B.; D, C.T.S.P. (2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 82. ISBN 978-1-59884-955-4. Retrieved October 17, 2018.
- Howard, A. (1999). Central America. Fodor's Up Close Series. Fodor's Travel Publications. p. 307. ISBN 978-0-679-00311-3. Retrieved October 17, 2018.
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