Snacks & baking
Pão de bombó
A soft, fragrant bread typical of Angolan cuisine, made with bombó, a dried fruit with a tangy taste. It is especially enjoyed at breakfast or snack time.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- In a bowl, mix the flour, yeast, sugar, salt and bombó powder.
- Gradually add the softened butter and lukewarm water while kneading until you get a supple, non-sticky dough.
- Knead for 8 to 10 minutes, then cover and let rise for 1 hour in a warm place, until the dough doubles in size.
- Gently deflate the dough, shape it into a round loaf or a tin loaf, then place it on a tray lined with baking paper.
- Let it rise again for 30 minutes, covered with a tea towel.
- Preheat the oven to 200 °C and bake the bread for 30 to 35 minutes, until it sounds hollow when you tap the bottom.
- Let it cool for at least 15 minutes on a rack before serving.
Variations and tips
Raisin version. Mix the raisins into the dough while kneading.
Using what you can find here. If bombó is unavailable, add 1 tablespoon of lemon juice and a little orange zest for a similar tangy flavour.
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Angola
Angola
Angola
Angola
Angola
Angola
Angola
Angola
Original Ecomely recipe.