Pan de yuca
Pan de yuca (Spanish for Cassava bread) is a type of bread made of cassava starch and cheese typical of southern Colombia and the coastal region of Ecuador.
 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 national cuisine | Colombia, Ecuador |
| Serving temperature | Hot or room temperature |
| Main ingredients | Cassava starch, cheese |
History
An 1856 watercolor by Manuel María Paz shows cassava bread being prepared by members of the Saliva people in Casanare Province.[1]
Pandeyucas are supposed to be crunchy.
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gollark: Not in an "actively doing evil" sense, but arguably that's just a matter of where you set some arbitrary zero point.
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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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