Broa

Portuguese cornbread

Broa is a type of cornbread traditionally made in Portugal and Brazil. It is known for its dense texture and slightly sweet flavor, often enjoyed as a staple in Portuguese cuisine. Broa is typically made from a mixture of cornmeal, wheat flour, and rye flour, giving it a unique taste and texture.

History

Broa has its origins in the rural areas of Portugal, where corn was introduced in the 16th century. The bread became a staple food for many Portuguese families, especially in the northern regions, where it was often baked in communal ovens. Over time, broa spread to other parts of the world, including Brazil, where it was adapted to local tastes and ingredients.

Ingredients and Preparation

The traditional recipe for broa includes:

• Cornmeal
• Wheat flour
• Rye flour
• Water
• Salt
• Yeast

The preparation of broa involves mixing the dry ingredients, adding water to form a dough, and allowing it to rise. The dough is then shaped into loaves and baked until golden brown. The result is a bread with a thick crust and a moist, dense interior.

Cultural Significance

Broa is more than just a type of bread; it is a symbol of Portuguese heritage and tradition. It is often served with soup, stew, or cheese, and is a common feature at family gatherings and celebrations. In some regions, broa is also used in religious ceremonies and festivals.

Variations

While the basic recipe for broa remains the same, there are several regional variations. In some areas, additional ingredients such as honey or anise seeds are added to enhance the flavor. In Brazil, broa is sometimes made with cassava flour, giving it a different texture and taste.

Gallery

Traditional broa from Avintes, Portugal

Related pages

• Cornbread
• Portuguese cuisine
• Brazilian cuisine