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Place of originPortugal, Galicia
Main ingredientsCornmeal, wheat or rye flour, yeast

Broa ([ˈbɾow.ɐ] or [ˈbɾo.ɐ]) is a type of corn and rye bread traditionally made in Portugal, Galicia, Angola, Mozambique, Cape Verde, 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.

In Portugal, broa de milho is a type of broa listed on the Ark of Taste. This yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde, a Portuguese soup made with tender kale, potatoes, and chouriço sausages.

In the Philippines, broa (or broas) traditionally refer to ladyfingers, and not to a type of cornbread.[1][2][3] Additionally, in Guyana, broas are instead a style of sugar cookies (or biscuits), flavored with lime, cinnamon, and nutmeg.[4]

See also[edit]


  1. ^ "Broas Recipe". Panlasang Pinoy. Retrieved 3 April 2018.
  2. ^ "Filipino Food: Broas". Philippine Cuisine. Archived from the original on 3 April 2018. Retrieved 3 April 2018.
  3. ^ "Philippine Broas". Oggi. Retrieved 3 April 2018.
  4. ^ "Georgetown Lime Cookies (Broas) Recipe -". Retrieved 2019-10-21.