Bolo do caco

Bolo do caco is a traditional bread from the Madeira region of Portugal. It is a type of flatbread that is typically cooked on a hot stone slab, which is referred to as a "caco," giving the bread its distinctive name.

History

The origins of Bolo do caco can be traced back to the early settlers of Madeira, who brought with them various bread-making techniques. Over time, these techniques evolved to adapt to the local ingredients and cooking methods available on the island. The use of a hot stone slab for cooking the bread is a unique characteristic that distinguishes Bolo do caco from other types of bread.

Ingredients

The primary ingredients for Bolo do caco include:

• Wheat flour
• Sweet potato
• Water
• Salt
• Yeast

The inclusion of sweet potato in the dough gives the bread a slightly sweet flavor and a soft, chewy texture.

Preparation

To prepare Bolo do caco, the sweet potato is first boiled and mashed. It is then mixed with wheat flour, water, salt, and yeast to form a dough. The dough is allowed to rise before being shaped into flat, round loaves. These loaves are then cooked on a preheated stone slab until they develop a golden-brown crust.

Serving

Bolo do caco is often served as a side dish or appetizer. It is commonly sliced and spread with garlic butter, making it a popular accompaniment to various Madeiran dishes. The bread can also be used to make sandwiches, particularly with fillings such as tuna, octopus, or chorizo.

Cultural Significance

Bolo do caco holds a special place in Madeiran culture and cuisine. It is a staple at local festivals and celebrations, and its preparation and consumption are deeply rooted in the island's culinary traditions. The bread is also a popular item among tourists visiting Madeira, who often seek out authentic experiences of the island's food heritage.

See Also

• Madeiran cuisine
• Portuguese bread
• Flatbread
• Garlic bread