Angolan-style Yellow Bread

Ingredients

While the original Italian Pane giallo di Allumiere is a sweet bread made with wheat flour, the Angolan-style Yellow Bread takes a different approach. It incorporates cornmeal to give it a distinct texture and flavor. Additionally, the Angolan version includes spices and herbs commonly found in Angolan cuisine, such as paprika and cilantro, to infuse the bread with a unique taste. We alse have the original recipe for Pane giallo di Allumiere, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 31g, 1g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the cornmeal, all-purpose flour, baking powder, salt, paprika, and ground cumin.
3. 3.
   In a separate bowl, whisk together the milk, vegetable oil, and eggs.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until well combined.
5. 5.
   Fold in the chopped cilantro.
6. 6.
   Pour the batter into the greased baking dish and smooth the top.
7. 7.
   Bake for 25-30 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine or medium-grind cornmeal for a smoother texture in the bread.
• Paprika — Opt for a mild or sweet paprika to add a subtle smoky flavor without overwhelming the other ingredients.
• Cilantro — If you're not a fan of cilantro, you can substitute it with parsley or basil for a different herbaceous note.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili powder to the batter.
• Serve the Angolan-style Yellow Bread warm with a drizzle of honey or a dollop of butter for extra richness.
• This bread pairs well with traditional Angolan stews and soups, such as Moamba de Galinha (Angolan chicken stew) or Calulu (Angolan fish stew).
• Leftover bread can be toasted and enjoyed as a side with breakfast or used as a base for sandwiches.

Serving advice

Serve the Angolan-style Yellow Bread as a side dish with your favorite Angolan main course. It can also be enjoyed on its own as a snack or appetizer.

Presentation advice

To enhance the presentation, cut the bread into slices or squares and arrange them on a platter. Garnish with fresh cilantro leaves for a pop of color.