Ecomely

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Almojabana: photo of the dish
Illustrative photo: Miguel Vaca — CC BY 2.0, Wikimedia Commons
Breakfast

Almojabana

Round, soft cheese bread from the Colombian coast and Andes, made with corn flour and fresh cheese. Crisp on the outside, stretchy inside, it is eaten warm at breakfast or as a snack.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

495 kcal per serving

Protein
17.1 g
Carbohydrates
57.2 g
of which sugars
12 g
Fat
21.1 g
of which saturated fat
12.5 g
Fiber
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C and line a baking tray with baking paper.
  2. Mix the corn meal, sugar, salt and baking powder in a large bowl.
  3. Add the crumbled fresh cheese, grated cheese, melted butter and eggs. Knead by hand.
  4. Gradually pour in the warm milk until you get a soft dough that doesn't stick too much to your fingers.
  5. Shape balls of about 80 g, lightly flatten them and place them on the tray, spaced apart.
  6. Brush the tops with beaten egg yolk and bake for 20 to 25 minutes, until nicely golden.
  7. Let cool for a few minutes and serve straight away, while still warm.

Variations and tips

Sweet version. Replace the pressed cheese with 50 g of icing sugar and add a pinch of cinnamon for an afternoon snack.

Using what's available here. Precooked corn meal can be replaced with fine cornmeal, hydrated a little longer before kneading.

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Original Ecomely recipe.