Angolan Corn and Rice Bread

May 16, 2023May 16, 20230 2

Delicious Angolan Corn and Rice Bread recipe for a hearty breakfast or snack

by The Chefin Bread

Prep

10 min

Cook

55 min

Ready In

1 hr 5 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

287

Sugar

Fat

11g

Angolan Corn and Rice Bread is a traditional dish from the African country of Angola. Made with ground white cornmeal, cooked rice, and coconut oil, it is a hearty and filling bread that can be enjoyed as a breakfast or snack. This recipe is gluten-free and high in protein, making it a great option for those with dietary restrictions. The bread is not too sweet and has a mild flavor, making it a versatile base for other ingredients or toppings. Serve it warm with butter or jam, or enjoy it as a side dish to savory stews or soups.

Instructions

1.	Preheat the oven to 375°F (190°C) and grease a loaf pan.
2.	In a large mixing bowl, whisk together the cornmeal, baking powder, and salt.
3.	Add the cooked rice, milk, eggs, and coconut oil and mix until well combined.
4.	Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.

PROS

This bread is gluten-free and high in protein, making it a great option for those with dietary restrictions.

It is also easy to make and can be enjoyed as a breakfast or snack.

CONS

Due to the high amount of cornmeal, this bread can be quite dense and heavy.

It is important to let it cool completely before slicing to ensure that it holds its shape.

HEALTH & BENEFITS

Cornmeal is high in fiber and protein, which can help to regulate blood sugar levels and promote digestive health.
Rice is also a good source of carbohydrates and minerals such as iron and magnesium.

	14 ounces ground white cornmeal
	1 tablespoon baking powder
	1 teaspoon salt
	7 ounces cooked rice
	12 1/4 ounces whole milk
	3 eggs
	2 tablespoons coconut oil