Bollo is a bun, popular in Latin America, made from corn, yuca or potato. Variations are eaten in Colombian cuisine, Cuban cuisine ( 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.[1] This preparation is similar to the humita of the Andes, the hallaquita of Venezuela and the pamonha of Brazil.[2][better source needed]

Bollo
Bollo de yuca.jpg
Yuca bollo
TypeBread
Place of originColombia
Region or stateLatin America
Associated national cuisineColombia, Panama, Cuba
Main ingredientsYuca, corn or potatoes

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.[3][4]

See alsoEdit

ReferencesEdit

  1. ^ "Bollo de mazorca - Recetas Cocina Colombiana". recetascocinacolombiana.blogspot.com.
  2. ^ "Appetizers - Pleasing Bollos Recipe Recipe - Recipe4Living". recipe4living.com.
  3. ^ Kraig, B.; D, C.T.S.P. (2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 82. ISBN 978-1-59884-955-4. Retrieved October 17, 2018.
  4. ^ Howard, A. (1999). Central America. Fodor's Up Close Series. Fodor's Travel Publications. p. 307. ISBN 978-0-679-00311-3. Retrieved October 17, 2018.