Broa de Avintes facts for kids
Broa de Avintes, a rye bread traditionally made in Northern Portugal.
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| Alternative names | Boroa de Avintes |
|---|---|
| Type | bread |
| Place of origin | Portugal |
| Region or state | Avintes |
| Associated national cuisine | Portugal |
| Invented | ca. 1800 |
| Cooking time | |
| Serving temperature | hot or cold |
| Main ingredients | cornmeal, rye flour |
Broa de Avintes is a special kind of bread from Portugal. It's often called Boroa of Avintes, especially by people from the town of Avintes in Vila Nova de Gaia. This bread has a long history and is very popular in the northern part of Portugal. It's known for being a traditional "farmhouse bread."
What's in a Name?
The name "broa" or "boroa" probably comes from old Germanic languages. This type of bread was made in a region called Gallaecia a long time ago. Before corn was brought to Europe, broa was mostly made from rye and malt. After corn arrived, "broa" became strongly linked to "corn-bread."
The Portuguese word Broa sounds a lot like the German word Brot, which means bread. There's also a strong similarity between this Portuguese bread and German Roggenbrot (rye bread). Some people think the name 'Broa' might come from an old Celtic word meaning 'limit' or 'field'.
What is Broa de Avintes?
Broa de Avintes is a dark brown bread. It is very dense and has a strong, unique flavor that is a little sweet and a little bitter. It is made using corn and rye flours.
Making this bread takes a long time. It bakes in the oven for about five to six hours. After it's cooked, bakers sprinkle it with flour. This bread usually has a special shape, like a bell tower.
Broa Today
Even though Broa de Avintes started in the town of Avintes, it is now made in other places too. Sometimes, factories make it using modern ingredients. The old mills in Avintes, where the flour was ground, are not as important for business anymore.
However, the people of Avintes still keep the traditional way of making this bread alive. They do this to honor their tradition. Many people really like the original, handmade Broa de Avintes. They often look for products that are truly traditional.
How It's Made and Eaten
There are many "secrets" linked to making this bread. These secrets come from the knowledge and experience passed down through many generations of bakers in Avintes. Choosing the right ingredients is also very important. In the past, people even had superstitions about mixing and baking the bread. They would say prayers and blessings, just like with other old-fashioned bread-making in Portugal.
You can eat "brôa" in different ways. For example, during Christmas, some families in northern Portugal serve it fried as part of their traditional meals. It's also used as a base for appetizers. You can eat it with presunto (cured ham) or with traditional Portuguese "caldo-verde," which is a green soup.
Every year since 1988, the village of Avintes holds a special "brôa" bread festival. It takes place during the last week of August.
See also
In Spanish: Broa de Avintes para niños
