Broa de Avanca

Description (dimensions, colour, aroma, texture): Variable between 1 kg and 5 kg, yellow crumb, corn, compact.

Particular characteristics (signs that highlight the uniqueness of the product): Made from yellow corn flour that makes it a very consistent product.

Ingredients used: Yellow corn flour, Flour mixture (rye), Yeast (bait), Water (to taste), Salt (to taste).

Preparation: Sift the flour, then blanch it with boiling water and stir with a wooden paddle, letting it cool. When the kneaded mixture is warm, add the "bait", salt and rye flour, kneading very well with your hands, turning it several times until it looks uniform and soft. The dough is added to the corner of the apple tree, a cross is made at the same time as a prayer is said: "S. Mamede you levede, S. Vicente add you, S. João make you bread. In the name of the Father, of the Son, of the Holy Spirit. Amen." Let it rise and cover the apple with a towel to help. When it is leavened, it is tended with a wooden scut-tle, then placed on the shovel and put it in the oven, the cooker takes between 4 to 5 hours.

Forms of commercialization and availability of the product throughout the year: Pastry shops in the region.

Product history and Representativeness in local food: In the past it was our daily bread, that is, it was the basis of everyone's diet. On-ly the wealthiest ate white wheat bread at the weekend. The abundance of wheat with the new agricultural techniques gradually gave way to wheat. That is why the Confraria da Broa de Avanca was born, due to the work of the Confraria we can say that nowadays it represents about 60% of the local food.

Product availability (phase-out, continuous supply, recovery): Continuous supply.

Documentary elements (written, photographic, videographic, etc.): The confraternity has written articles about the cornbread, photographs, and videos.

Geographical area of production: Avanca Municipality of Estarreja.

Source: Confraria da Broa d´Avanca