Broa — Angolan Cornbread

Name: Broa — Angolan Cornbread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 9
Cuisine: Angola
Ingredients: Cornmeal — 300 g (2 1/2 cups); Plain flour — 150 g (1 1/4 cups); Sugar — 1 tbsp; Baking powder — 2 tsp; Salt — 1/2 tsp; Warm milk — 350 ml (1 1/2 cups); Vegetable oil — 2 tbsp; Egg — 1

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

15 minutes

Prep

45 minutes

Cook

Servings

Ingredients

Cornmeal — 300 g (2 1/2 cups)
Plain flour — 150 g (1 1/4 cups)
Sugar — 1 tbsp
Baking powder — 2 tsp
Salt — 1/2 tsp
Warm milk — 350 ml (1 1/2 cups)
Vegetable oil — 2 tbsp
Egg — 1

Method

Preheat the oven to 180°C (350°F) and grease a loaf tin.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
In a separate bowl, whisk together the warm milk, oil and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined, taking care not to overmix.
Pour the batter into the prepared loaf tin and smooth the top.
Bake for 40-45 minutes, until a skewer inserted into the centre comes out clean and the top is golden brown.
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Introduction: Broa is a dense, slightly sweet cornbread with Portuguese roots that has become a household staple across Angola, often enjoyed with butter for breakfast or alongside soups and stews.

Cultural Background: Broa is a dense, slightly sweet cornbread with Portuguese roots that has become a household staple across Angola, often enjoyed with butter for breakfast or alongside soups and stews.

Tips: Don’t overmix the batter — a few lumps are fine and prevent a tough texture. Test doneness with a skewer in the thickest part of the loaf. Serve warm with butter for the most traditional experience.

Variations: Add a handful of grated cheese to the batter for a savoury version. Stir in raisins for a slightly sweeter loaf. Use buttermilk in place of regular milk for extra tang.

Vegetarian/Vegan: Vegetarian as written; a vegan version can use plant milk and a flax egg substitute.

Storage: Store wrapped at room temperature for up to 3 days, or freeze sliced for up to 2 months.

Reheating: Warm slices in a toaster or oven at 160°C (325°F) for 5 minutes to refresh.

Nutrition: Per serving (approx., 1 slice): 190 kcal, 5 g protein, 30 g carbohydrates, 6 g fat, 2 g fibre.

FAQs:

Q: Can I make this without eggs?

A: A flax egg (1 tbsp ground flaxseed with 3 tbsp water) can be substituted, though the texture will be slightly denser.

Q: Why is my broa dense?

A: This bread is naturally denser than wheat bread due to the cornmeal; overmixing can make it even denser.

Q: Can I use fine or coarse cornmeal?

A: A medium-fine grind gives the best balance of texture; very coarse cornmeal can make the bread gritty.