Broa

Broa is a rustic bread traditionally baked in Portugal, Galicia and Brazil, made mainly from cornmeal in its modern forms, though historically rye was the main grain in Portugal. It is the usual companion to soups such as caldo verde.

History

Broa has roots in the cereal breads of the Iberian Peninsula, and for centuries it was made mostly from rye. The arrival of maize from the Americas in the fifteenth century changed its recipe and gave rise to the cornmeal versions known today. The origin of its name is debated: one hypothesis links it to a Germanic word meaning bread or piece, another to a Celtic root, and neither is firmly established.

As Portuguese influence spread, broa reached Portuguese-speaking countries such as Angola, Cape Verde and Mozambique, where local versions developed. In Brazil it is closer to Native American-influenced cornbread and is typically seasoned with fennel. Some Portuguese varieties, such as broa de Avintes, are listed in Slow Food's Ark of Taste.

Culture

In Portugal broa is part of everyday eating, especially in the north and interior, where it accompanies soups, cured sausages, cheeses and stewed fish. Regional types include broa de milho, broa de centeio and broa de milho e cevada, each with its own texture and local tradition. In Brazil its presence is more modest and it is associated with home cooking and the influence of American cornbread.

Trivia