Dish

Bolo do caco

Bolo do caco is made by mixing sweet potato, wheat flour, yeast, salt, and water, and then kneading the dough until it is smooth and elastic. The dough is then left to rise for several hours before being baked on a hot griddle. Bolo do caco is best served warm and can be enjoyed with a variety of toppings, such as garlic butter, cheese, or chorizo.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Bread

Origins and history

Bolo do caco has been a part of Madeiran cuisine for centuries. It is believed to have originated with the island's shepherds, who would bake the bread on hot stones in the fields. Today, it is still a popular bread in Madeira and is often served at local festivals and celebrations.

Dietary considerations

Bolo do caco is suitable for vegetarians and vegans. It contains gluten and may not be suitable for those with celiac disease or gluten intolerance.

Variations

There are many variations of Bolo do caco, including those made with different types of flour, such as cornmeal or rye. Some recipes also call for the addition of herbs or spices to the dough.

Presentation and garnishing

Bolo do caco can be presented on a wooden board or platter, garnished with fresh herbs or spices. It can also be sliced and arranged on a plate for individual servings.

Tips & Tricks

To ensure that the bread has a soft, chewy texture, it is important to use sweet potato in the dough and to cook it on a hot griddle.

Side-dishes

Bolo do caco can be served with a variety of side dishes, such as grilled vegetables or seafood. It is also delicious when served with traditional Madeiran dishes, such as espetada or bife de atum.