Broa
Sign in to saveBroa ( or ) is a type of maize or rye bread traditionally made in Portugal and Galicia. It exists in somewhat different versions in Portuguese speaking countries like Angola, Brazil, Cape Verde, Mozambique. The Portuguese broas are either made from a mixture of cornmeal, rye, barley, wheat flour and yeast, baking soda or baking powder, or simply from rye and yeast. Before maize was brought from the Americas in the fifteenth century, broa was mostly made from rye. In Brazil, broa is more closely related to cornbread, likely a Native American influence, traditionally seasoned with fennel.
Key facts
- Food.name
- Broa
- Food.image
- Broa de milho (Portugal), Brona de millo (Galicia).jpg
- Food.image_size
- 200px
- Food.country
- Portugal, Galicia
- Food.type
- Cornbread
- Food.main_ingredient
- Cornmeal, wheat or rye flour, yeast
via Wikipedia infobox
Wikidata facts
- Image
- Broafortal.jpg
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- Commons category
- Broas
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Broa ( or ) is a type of maize or rye bread traditionally made in Portugal and Galicia. It exists in somewhat different versions in Portuguese speaking countries like Angola, Brazil, Cape Verde, Mozambique. The Portuguese broas are either made from a mixture of cornmeal, rye, barley, wheat flour and yeast, baking soda or baking powder, or simply from rye and yeast. Before maize was brought from the Americas in the fifteenth century, broa was mostly made from rye. In Brazil, broa is more closely related to cornbread, likely a Native American influence, traditionally seasoned with fennel.
There is some debate regarding the etymology of broa in Portuguese. It may originate from the Suebian or Gothic word *braudą meaning 'bread', 'slice', 'piece' probably via *𐌱𐍂𐌰𐌿𐌸. Alternatively, it could derive from a Celtic root *borŭna (uncertain), as suggested for similar terms like Spanish borona, Galician boroa, and Asturian borona.