Bollo is a
bun, popular in
Latin America
Latin America or
* french: Amérique Latine, link=no
* ht, Amerik Latin, link=no
* pt, América Latina, link=no, name=a, sometimes referred to as LatAm is a large cultural region in the Americas where Romance languages — languages derived ...
, made from corn,
yuca
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
or potato. Variations are eaten in
Colombian cuisine,
Cuban cuisine
Cuban cuisine is largely based on Spanish cuisine with influence from African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, African and Taino cooking, with some Caribbean influence in spice and flavo ...
( Tamal de maíz solamente ) and
Panamanian cuisine. Corn and yuca bollos are an indigenous food of the Caribbean coast of Colombia and Panama, where they are boiled in leaves. This preparation is similar to the
humita of the Andes, the
hallaquita of Venezuela and the
pamonha of Brazil.
In Colombia, bollos are sold by street vendors along the Colombian coast, as well as in stores and supermarkets. They are primarily served for breakfast as an accompaniment with cheese.
Panamanian bollo has been described as a type of
tamale
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tam ...
.
File:Bollo Maimón-Salamanca.JPG, Bollo Maimón-Salamanca
File:Bollo limpio.jpg, Bollo
File:Bollos (Requena).jpg, Bollos Requena
File:Bollo de mazorca.jpg, Bollo of Mazorca
File:Bollo de angelito.jpg, Angelito bollo
See also
*
List of maize dishes
*
References
Breads
Spanish cuisine
Colombian cuisine
Cuban cuisine
Panamanian cuisine
Maize dishes
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