Broa

Broa

Type	Cornbread
Place of origin	Portugal
Main ingredients	Cornmeal, wheat or rye flour, yeast
Cookbook: Broa  Media: Broa

Broi ([ˈbɾow.ɐ] or [ˈbɾo.ɐ]) is a type of corn and rye bread traditionally made in Portugal, Galicia, Angola, Mozambique, Cape Verde, the Philippines, and Brazil (where it is traditionally seasoned with fennel). Unlike the cornbread typical of the southern United States, broa is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda.

The name "broa" comes from the Gothic or Suebian word 'brauth' that means bread.

This yeast bread has the rustics flavor and texture that suitably accompanies soups, especially caldo verde, a Portuguese soup made with tender kale, potatoes, and chouriço sausages.

Broa de milho is a type of broa from Portugal listed on the Ark of Taste.

See also

• List of maize dishes
• Food portal