%2c_Brona_de_millo_(Galicia).jpg) | |
| Type | Cornbread |
|---|---|
| Place of origin | Portugal,Galicia |
| Main ingredients | Cornmeal,wheat orrye flour,yeast |
Broa ([ˈbɾowɐ] or[ˈbɾoɐ]) is a type ofmaize orrye bread traditionally made inPortugal andGalicia. It exists in somewhat different versions in Portuguese speaking countries likeAngola,Brazil,Cape Verde,Mozambique. The Portuguesebroas are either made from a mixture ofcornmeal,rye,barley,wheat flour andyeast,baking soda orbaking powder, or simply from rye and yeast. Beforemaize was brought from the Americas in the fifteenth century, broa was mostly made fromrye.[1] In Brazil, broa is more closely related tocornbread, likely a Native American influence, traditionally seasoned withfennel.
There is some debate regarding the etymology ofbroa inPortuguese. It may originate from theSuebian orGothic word *braudą meaning 'bread', 'slice', 'piece'[2] probably via *𐌱𐍂𐌰𐌿𐌸. Alternatively, it could derive from aCeltic root *borŭna (uncertain), as suggested for similar terms likeSpanish borona,[3]Galician boroa, andAsturian borona.[4][5][6]
In Portugal,broa de Avintes, is a type of broa listed on theArk of Taste. This traditionalrye bread[7] has the rustic flavor and texture that suitably accompanies traditional soups, such ascaldo verde. In different regions,broa de milho,broa de centeio,broa escura de centeio,broa de milho e cevada and other variations are typically consumed with dishes such as fish stews, cheeses, cured meats,chouriço, grilled fish, and wines.
In thePhilippines,broa (orbroas) traditionally refer toladyfingers, and not to a type of cornbread.[8][9][10] Additionally, inGuyana,broas are instead a style ofsugar cookies (or biscuits), flavored with lime, cinnamon, and nutmeg.[11]
{{cite book}}: CS1 maint: location missing publisher (link) | ThisBrazilian cuisine–related article is astub. You can help Wikipedia byadding missing information. |
