broa

{{short description|Type of bread}}

{{For|the Filipino ladyfinger biscuits|Mamon#Broas}}

{{Infobox food

| name = Broa

| image = Broa-avintes.jpg

| image_size = 200px

| caption =

| alternate_name =

| country = Portugal, Galicia

| region =

| creator =

| course =

| type = Cornbread

| served =

| main_ingredient = Cornmeal, wheat or rye flour, yeast

| variations =

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| other =

}}

Broa ({{IPA|pt|ˈbɾowɐ|}} or {{IPA|pt|ˈbɾoɐ|}}) is a type of maize or rye bread traditionally made in Portugal and Galicia. It exists in somewhat different versions in Portuguese speaking countries like Angola, Brazil, Cape Verde, Mozambique. The Portuguese broas are either made from a mixture of cornmeal, rye, barley, wheat flour and yeast, baking soda or baking powder, or simply from rye and yeast. Before maize was brought from the Americas in the fifteenth century, broa was mostly made from rye.{{cite web|url= https://www.tasteoflisboa.com/pt/blog/the-definitive-guide-to-bread-in-portugal/|publisher=tasteoflisboa|title=The definite guide to bread in Portugal|language=PT}} In Brazil, broa is more closely related to cornbread, likely a Native American influence, traditionally seasoned with fennel.

There is some debate regarding the etymology of broa in Portuguese. It may originate from the Suebian or Gothic word *braudą meaning 'bread', 'slice', 'piece'{{cite web|url= https://www.confrariadeloriga.com/index.php/a-broa/historia|publisher=Confraria de Loriga|title=A broa história|language=PT|access-date=2025-03-08}} probably via *𐌱𐍂𐌰𐌿𐌸. Alternatively, it could derive from a Celtic root *borŭna (uncertain), as suggested for similar terms like Spanish borona,{{cite web|url=https://dle.rae.es/borona|publisher= RAE|title=borona|access-date=2025-03-08|language=es}} Galician boroa, and Asturian borona.{{Cite web |last= |first= |date=21 April 2014 |title=Broa - Faro de Vigo |url=https://www.farodevigo.es/opinion/2014/04/21/broa/1008551.html |url-status=live |archive-url=https://web.archive.org/web/20170216044537/http://www.farodevigo.es/opinion/2014/04/21/broa/1008551.html |archive-date=2017-02-16 |access-date=2020-06-29 |website=www.farodevigo.es}}{{Cite book |last=Nascentes |first=Atenor |url=https://falaminhalingua.com/wp-content/uploads/2018/09/edoc-site_dicionario-etimologico-da-lingua-portuguesa-anteno.pdf |title=Dicionário Etimológico da Língua Portuguesa |date=1955 |location=Rio de Janeiro |pages=79 |language=Portuguese}}{{Cite book |last=Pensado |first=José Luís |url=http://publicacions.academia.gal/index.php/rag/catalog/download/167/168/1120-1?inline=1 |title=Vocabulo(s) Gallegos escuros lo q(ue) quieren dezir |date=2001 |publisher=Real Academia Galega |pages=159 |archive-url=https://web.archive.org/web/20201217015015/http://publicacions.academia.gal/index.php/rag/catalog/download/167/168/1120-1?inline=1 |archive-date=2020-12-17}}

In Portugal, broa de Avintes, is a type of broa listed on the Ark of Taste. This traditional rye bread{{cite book|last=Galanakis|first=Charis|url= https://books.google.com/books?id=b8DvDwAAQBAJ&q=trends+in+wheat+and+bread+making|publisher=Academic Press Elsevier|title= Trends in Wheat and Bread Making|date=2021|isbn=978-0-12-823191-3 }} has the rustic flavor and texture that suitably accompanies traditional soups, such as caldo verde. In different regions, broa de milho, broa de centeio, broa escura de centeio, broa de milho e cevada and other variations are typically consumed with dishes such as fish stews, cheeses, cured meats, chouriço, grilled fish, and wines.

In the Philippines, broa (or broas) traditionally refer to ladyfingers, and not to a type of cornbread.{{cite web|title=Broas Recipe|url=http://www.panlasangpinoyrecipes.com/broas-recipe/|website=Panlasang Pinoy|accessdate=3 April 2018|archive-date=20 September 2020|archive-url=https://web.archive.org/web/20200920020311/https://www.panlasangpinoyrecipes.com/broas-recipe/|url-status=dead}}{{cite web|title=Filipino Food: Broas|url=http://www.philippinecuisine.net/filipino-sweets-broas/|website=Philippine Cuisine|accessdate=3 April 2018|archive-url=https://web.archive.org/web/20180403234450/http://www.philippinecuisine.net/filipino-sweets-broas/|archive-date=3 April 2018|url-status=dead}}{{cite web|title=Philippine Broas|url=http://oggi-icandothat.blogspot.com/2012/02/philippine-broas.html|website=Oggi|date=23 February 2012 |accessdate=3 April 2018}} Additionally, in Guyana, broas are instead a style of sugar cookies (or biscuits), flavored with lime, cinnamon, and nutmeg.{{Cite web|url=https://www.food.com/recipe/georgetown-lime-cookies-broas-190039|title=Georgetown Lime Cookies (Broas) Recipe - Food.com|website=www.food.com|access-date=2019-10-21}}