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Broa ([ˈbɾowɐ] or [ˈbɾoɐ]) is a type of maize bread traditionally made in Portugal, Galicia, Angola, Mozambique, Cape Verde and Brazil, however in those countries it is more closely related to cornbread and its original recipe from Native Americans, where it is traditionally seasoned with fennel.[citation needed] Broa is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda.
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The Portuguese word broa has several possible origins. It may have originated from the Suebian or Gothic word brauth, meaning 'bread', or it may come from Celtic roots such as bron or bara. Some scholars argue for a pre-Roman origin, due to similar terms like Spanish borona, Galician boroa, and Asturian borona.[1][2][3]
In Portugal, broa de Avintes, is a type of broa listed on the Ark of Taste. This yeast bread has the rustic flavor and texture that suitably accompanies soups, such as caldo verde.
In the Philippines, broa (or broas) traditionally refer to ladyfingers, and not to a type of cornbread.[4][5][6] Additionally, in Guyana, broas are instead a style of sugar cookies (or biscuits), flavored with lime, cinnamon, and nutmeg.[7]
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