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| name = Pan de yuca |
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| caption = 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 yuca]] on right |
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'''Pan de yuca''' (''[[Spanish language|Spanish]] for Cassava bread'') is a type of [[bread]] made of [[cassava]] starch and cheese typical of southern [[Colombia]] and the Coast Region of [[Ecuador]]. |
'''Pan de yuca''' (''[[Spanish language|Spanish]] for Cassava bread'') is a type of [[bread]] made of [[cassava]] starch and cheese typical of southern [[Colombia]] and the Coast Region of [[Ecuador]]. |
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Revision as of 19:51, 26 November 2014
 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 yuca on right | |
| Type | Bread |
|---|---|
| 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 southern Colombia and the Coast Region of Ecuador.
History
An 1856 watercolor by Manuel María Paz shows cassava bread being prepared by members of the Saliva people in Casanare Province.[1]
See also
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
- ^ Paz, Manuel María. "Saliva Indian Women Making Cassava Bread, Province of Casanare". World Digital Library. Retrieved 2014-05-21.