Broa is a type of cornbread traditionally made in Portugal and Galicia (and in Brazil, where it is traditionally seasoned with fennel). Unlike the cornbread typical of the southern United States, broa is made from a mixture of cornmeal and
wheat or
rye flour, and is leavened with
yeast rather than
baking powder or
baking soda. The name Broa comes from the Gothic word 'brauth' that means bread. This yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde, a Portuguese soup made with tender kale, potatoes, and chouriço sausages.
Broa de milho is a type from Portugal listed on the Ark of Taste.
