Broa, a hearty cornbread, originated in Portugal and is often made with a combination of white or yellow cornmeal and wheat flour. It is popular in Portugal, Galicia, and Portuguese colonies like Brazil. Broa is traditionally eaten with local fish and soup, and pairs well with white wines from Galicia and Minho.
The hearty cornbread known as broa originates from Portugal, where farmers first baked it using white or yellow cornmeal combined with wheat flour and leavened with yeast. Broa, along with the Portuguese sweet bread known as massa sovada, is the national bread of Portugal. While broa originated in Portugal, it also proved popular in the Galicia region of Spain and Portuguese colonies such as Brazil, where residents added their own flavorings, such as fennel, to traditional breads.
In the past, broa was eaten daily in the mountainous regions of northern Portugal, where farmers made a living by raising semi-feral pigs that also ate corn. Although corn is a New World crop, its hardiness made it useful for farmers in hilly terrain where growing grain was difficult, if not impossible. Although American cornbread is leavened with baking soda, broa differs in its use of baking powder. The proportion of wheat flour to cornmeal can vary – the more wheat flour added, the lighter the texture of the broa. The traditional ratio is four parts cornmeal to one part stone-ground buckwheat.
Broa rind has a whitish appearance, with the inner crumb revealing a rich golden brown color. Depending on the amount of yellow and white cornmeal used in the dough, even the bread itself can vary in hue. In Portugal, the texture of broa differs from region to region, with loaves baked in the north being more moist and cakel like in texture, and those baked in the south often being denser. In the Azores, the island group where many Portuguese-Americans originate, white cornmeal is preferred over yellow cornmeal. Other cooks may add their own touches, such as adding honey or barley grains to the recipe.
In contemporary Portugal, broa often accompanies a dinner of eggs, peas and local fish such as sardines or cod. It is often eaten together with caldo verde, a soup made from kale, potatoes and sausage. Broa also works well for making sandwiches and toasties.
In winter, the bread’s hearty texture stands up well to breakfast foods. Cured local hams and cheeses go well with broa. The bread is often paired with fresh, light white wines from Galicia and Minho, such as Alvarinho and Vinho Verde. Bread also keeps well and can be enjoyed for days after baking.
Protect your devices with Threat Protection by NordVPN
