 Yuca bollo | |
| Type | Bread |
|---|---|
| Place of origin |  Colombia |
| Region or state | Latin America |
| Associatedcuisine | Colombia,Panama,Cuba,Ecuador |
| Main ingredients | Yuca, corn or potatoes |
Abollo is abun, common inLatin America, made from corn,yuca, or potato. Variations are found in the cuisines ofColombia,Ecuador,Cuba (tamal de maíz solamente) andPanama. 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 thehumita of the Andes, thehallaquita of Venezuela and thepamonha of Brazil.[2][better source needed]
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.[citation needed]
Panamanian bollo has been described as a type oftamale.[3][4]
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 | ThisColombian cuisine-related article is astub. You can help Wikipedia byadding missing information. |
 | ThisCuban cuisine–related article is astub. You can help Wikipedia byadding missing information. |
 | ThisPanamanian cuisine-related article is astub. You can help Wikipedia byadding missing information. |
 | ThisSpanish cuisine–related article is astub. You can help Wikipedia byadding missing information. |
