Bollo

Bollo is a bun, popular in Latin America, made from corn, yuca or potato. Variations are eaten in Colombian cuisine, Cuban cuisine, 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. In Cuba, black-eyed pea bollos, similar to hushpuppies, are eaten.[2]

For other uses, see Bollo (disambiguation).

Bollo

Yuca bollo
Type	Bread
Place of origin	Colombia
Region or state	Latin America
Associated national cuisine	Colombia, Panama, Cuba
Main ingredients	Yuca, corn or potatoes
Cookbook: Bollo

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]

• 
  Bollo Maimón-Salamanca
• 
  Bollo
• 
  Bollos Requena
• 
  Bollo of Mazorca
• 
  Angelito bollo

See also

• List of maize dishes
•  Food portal

References

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.