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Description: Round brown color and cinnamon aroma.
Special characteristics: Kneaded by hand and baked in a wood oven.
Region: Aldeia do Boco parish of Soza, municipality of Vagos.
Ingredients Used: Wheat flour, corn flour, cinnamon, eggs, brown sugar, baker's yeast and lemon peel.
Preparation: Blanch the cornflour in boiling water. Let cool slightly. Dilute the yeast in lukewarm water. Add the remaining ingredients and cook.
Know-how: Blanch the corn flour in boiling water in a wooden trough.
Forms of Commercialization: Activities of the Village Mills, Pumpkin Fair among other festivities.
Product availability throughout the year: Festivities and Annual Pumpkin Fair and once a month at the headquarters of the Confraternity.
Product history: Broa was made in a place where watermills predominated to grind flour and enriched with eggs and sugar at the time of the festivities of Nossa Senhora das Candeias and Santo Inácio. Accompanied with the lamb roasted in a wood oven.
The Confraternity of Pumpkin Flavors based in the parish of Soza, where the place of Boco belongs, once a month the Broa Mimosa do Boco is traditionally cooked to keep the tradition alive.
There are still ladies in Boco who have been cooking Broa Mimosa for more than 50 years, such as Mrs. Octavia Freire de Almeida Rocha, 76 years old, and Mrs. Maria Aurora Lopes Sobreiro, 83 years old, both born and raised in the place of Boco, parish of Soza.
Representativeness in local food: All houses used Broa Mimosa for consumption.
Forms of Commercialization: Activities of the Village Mills, Pumpkin Fair among other festivities.
Product availability throughout the year: Festivities and Annual Pumpkin Fair and once a month at the headquarters of the Confraternity.
Product history: Broa was made in a place where watermills predominated to grind flour and enriched with eggs and sugar at the time of the festivities of Nossa Senhora das Candeias and Santo Inácio. Accompanied with the lamb roasted in a wood oven.
The Confraternity of Pumpkin Flavors based in the parish of Soza, where the place of Boco belongs, once a month the Broa Mimosa do Boco is traditionally cooked to keep the tradition alive.
There are still ladies in Boco who have been cooking Broa Mimosa for more than 50 years, such as Mrs. Octavia Freire de Almeida Rocha, 76 years old, and Mrs. Maria Aurora Lopes Sobreiro, 83 years old, both born and raised in the place of Boco, parish of Soza.
Representativeness in local food: All houses used Broa Mimosa for consumption.
Source: Confraria dos Sabores da Abóbora
