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Portuguese Corn Bread Rolls (Broa or Broinha from Mozambique)
From Dorothy McNett's recipes at www.dorothymcnett.com. One of many variations of a corn bread used to serve with soups and salads and this one has its origin in Africa, thus the peanuts!
1/2 cup roasted and ground salted peanuts
Preheat oven to 350 degrees. In batter bowl stir the ground peanuts, sugar, cornmeal and cinnamon to blend well and then add the egg. Shape into 6 balls and place on a baking sheet. Bake 15 - 20 minutes. Place on a cooling rack for a few minutes and then serve warm with soups, salads, etc.
Recipe created 2016-01-31.