Pan de yuca: Difference between revisions
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Added thumbnail to referenced 1856 watercolor in new "Gallery" section; moved photo of pan de yuca to new Gallery section; changed caption for latter photo from "Pandeyucas are supposed to be crunchy" to "Pandeyuca or Pan de yuca, a bakery item from Colombia and other areas of Latin America" |
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==Gallery== |
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File:Manuel_María_Paz_(watercolor_9017,_1856_CE).png|An 1856 watercolor by [[Manuel María Paz Delgado|Manuel María Paz]] shows cassava bread being prepared by members of the [[Saliba language (South America)|Saliva people]] in [[Casanare Province]] |
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Pandeyuca-colombiano.jpg|Pandeyucas are supposed to be crunchy. |
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File:Pandeyuca-colombiano.jpg|Pandeyuca or Pan de yuca, a bakery item from Colombia and other areas of Latin America |
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Revision as of 11:33, 2 December 2020
 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 southern Colombia and the coastal 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]
Gallery
-
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
.png)
See also
References
- ^ Paz, Manuel María. "Saliva Indian Women Making Cassava Bread, Province of Casanare". World Digital Library. Retrieved 2014-05-21.