 A traditional breakfast in Bogotá and the surrounding region consisting of hot chocolate, cheese, and two kinds of bread: almojábana (on left) and pan de queso (on right). | |
| Type | Bread |
|---|---|
| Course | Saliva people |
| Place of origin | South America |
| Region or state | Latin America |
| Associated cuisine | Colombia, Ecuador |
| Serving temperature | Hot or room temperature |
| Main ingredients | Cassava starch, cheese |
Pan de yuca (Spanish for Cassava bread) is a type of bread made of cassava starch and cheese typical of western Ecuador and southern Colombia.
History
An 1856 watercolor by Manuel María Paz shows cassava bread being prepared by members of the Saliva people in Casanare Province.[1]
Gallery
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An 1856 watercolor by Manuel María Paz shows cassava bread being prepared by members of the Saliva people in Casanare Province
Pandeyuca or Pan de yuca, a bakery item from Colombia and other areas of Latin America
See also
References
- ↑ Paz, Manuel María. "Saliva Indian Women Making Cassava Bread, Province of Casanare". World Digital Library. Retrieved 2014-05-21.
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