Broa is a type of cornbread traditionally made in Portugal. As such, it represents a relatively unusual instance of maize being used in European cuisine. Unlike the cornbread typical of the southern United States, broa is made from a mixture of cornmeal and rye flour, and is leavened with yeast rather than baking powder or baking soda. This yeast bread has the wholesome rustic flavor and texture that suitably accompanies soups, especially Caldo Verde, the Portuguese green soup made with tender kale, potatoes, and chorizo sausages.
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