Corn Cake (Bolo de Fuba)
Recipes for bolo de fuba vary according to personal preference, but they are all basically sweet cornmeal cakes that are common all across Brazil. Bolo de fuba, as well as essentially all corn based dishes, developed in Brazil after the rise of the African slave trade. Corn, and the knowledge of how to prepare it, came to South America with the African slaves and was quickly adopted into the regional cuisines. The word fuba comes from an African word that means “flour” and refers to the corn flour used in the recipe. Bolo de fuba is a common treat and is often eaten for breakfast or with coffee, but it is also an important part of the festival that takes place in June each year to celebrate the corn harvest as well as for the festivals of the Saints Anthony, Peter, and John.
A sweet, moist cornmeal cake that is often served at room temperature
Butter, flour, cornmeal, eggs, salt, sugar, baking powder, milk, optional: spices, cheese, fruit toppings