Pão de Alfarroba

Description: Bread consisting of 85% wheat flour and 15% carob flour. It has a circular base and a semi-spherical shape, with a flavor reminiscent of chocolate.

Region: Algarve.

Particularity: Almost round bread, very dark in color and sweet flavor.

History: Carob is a pod-shaped fruit with pulp very rich in sugar and seeds whose endosperm is rich in protein. This bread was traditionally made when wheat flour was lacking, as a result of a natural dis-aster or war, or when there was no more grain to produce the bread needed for consumption by the population.

Use: Nowadays it is consumed mainly as an aperitif, with honey and fresh cheese. It is also served for breakfast and supper.

Know-how: Carob flour is obtained by grinding the roasted carobs. This flour is mixed with wheat flour, baker's yeast and plenty of water to be able to knead the paste. After kneading, it is left to rise for 1 hour, shape the balls and bake in a wood oven.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001