Dish

Broa

Broa is made with cornmeal, wheat flour, yeast, salt, and water. The dough is mixed and then left to rise for several hours. Once the dough has risen, it is shaped into loaves and baked in the oven. The result is a dense, hearty bread that is perfect for soaking up sauces and gravies. Broa is a staple in Portuguese cuisine and is often served with stews and soups.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Bread› Corn Bread

Origins and history

Broa has been a staple in Portuguese cuisine for centuries. It is believed to have originated in the northern region of Portugal, where corn is a common crop. Broa was traditionally made in wood-fired ovens and was a staple food for farmers and laborers. Today, broa is enjoyed throughout Portugal and is often served with stews and soups.

Dietary considerations

Broa is gluten-free and vegan, making it a great option for those with dietary restrictions. However, it does contain cornmeal, which may be an allergen for some people.

Variations

There are many variations of broa, including broa de Avintes, which is made with rye flour, and broa de milho, which is made with only cornmeal. Some recipes also call for the addition of honey or sugar to sweeten the bread.

Presentation and garnishing

Broa is traditionally served in a round loaf and is often garnished with a sprig of rosemary or thyme. It can also be sliced and toasted for a crispy texture.

Tips & Tricks

To achieve the perfect texture, be sure to let the dough rise for several hours before baking. You can also experiment with different flours and add-ins, such as herbs or cheese, to create your own unique variation of broa.