Breads
Broa — Angolan Cornbread
Ingredients
- - 300 g (2 1/2 cups) cornmeal
- - 150 g (1 1/4 cups) plain flour
- - 1 tbsp sugar
- - 2 tsp baking powder
- - 1/2 tsp salt
- - 350 ml (1 1/2 cups) warm milk
- - 2 tbsp vegetable oil
- - 1 egg
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.
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