Colombia is known for its rich culinary traditions and unique dishes, and one of the most popular snacks in the country is pandebono. Pandebono is a traditional Colombian cheese bread made with cornmeal, cheese, and yuca starch. It is a gluten-free snack that is typically served with coffee or hot chocolate.

Pandebono is a staple in Colombian cuisine and is enjoyed throughout the country. It has a unique texture that is slightly chewy on the inside and crispy on the outside, making it an incredibly satisfying snack. The cheese gives it a slightly salty and tangy flavor that pairs perfectly with a cup of coffee or hot chocolate.

The process of making pandebono is relatively simple, but it does require a few unique ingredients. Pre-cooked cornmeal is used to give the bread its distinctive texture, while yuca starch (also known as cassava flour) is added to help bind the dough together. The grated cheese adds flavor and texture to the bread, while the egg, milk, and vegetable oil help to create a soft and pliable dough.

One of the great things about pandebono is its versatility. While it is commonly enjoyed as a snack or breakfast food, it can also be used as a base for a variety of dishes. For example, it can be sliced in half and used as a bun for a sandwich or stuffed with meat, cheese, or vegetables to create a tasty appetizer.

In terms of nutrition, pandebono is a relatively healthy snack option. It is low in calories, high in protein, and contains complex carbohydrates that can help to keep you feeling full and satisfied. The cheese provides a good source of calcium, which is essential for strong bones and teeth.

Overall, pandebono is a delicious and nutritious snack that is loved by Colombians and foodies alike. Whether you enjoy it on its own or use it as a base for a creative dish, it is sure to satisfy your taste buds and leave you feeling satisfied.

Here is a step-by-step method for making pandebono:

Ingredients:

1- 2 cups of pre-cooked cornmeal

2- 1 cup of grated cheese (queso blanco or feta)

3- 1 cup of yuca starch

4- 1 egg

5- 1/4 cup of milk

6- 1/4 cup of vegetable oil

7- 1/2 teaspoon of baking powder

8- Salt to taste

Instructions:

1- Preheat the oven to 350°F (180°C).

2- In a large bowl, mix the cornmeal, cheese, and yuca starch.

3- Add the egg, milk, and vegetable oil to the bowl, and mix until well combined.

4- Add the baking powder and salt to the mixture and mix well.

5- Knead the mixture with your hands until it forms a smooth, pliable dough.

6- Divide the dough into small balls (about the size of a golf ball).

7- Place the balls onto a baking sheet lined with parchment paper, leaving enough space between them to allow for expansion.

8- Bake the pandebono for 20-25 minutes, or until they are golden brown.

9- Remove the pandebono from the oven and let them cool for a few minutes before serving.

Note:

Pandebono is typically served warm, but it can also be eaten cold. It is best enjoyed on the day it is made, but it can be stored in an airtight container for up to three days. To reheat, simply pop them in the oven for a few minutes.

Nutrition Facts:

Pandebono is a rich source of carbohydrates, calcium, and protein. A single serving (one pandebono) contains approximately

• 140 calories
• 5g of protein
• 6g of fat.

The cheese in pandebono provides a good amount of calcium, while the cornmeal and yuca starch provide complex carbohydrates that give you sustained energy. The pandebono is also gluten-free, making it a great option for people with gluten sensitivities.