Pandebono is a type of bread made of corn flour, cassava starch, cheese and eggs. It is consumed with hot chocolate few minutes after baking when is still warm. It is very popular in the Colombian department of Valle del Cauca, as well as all over Colombia.
What’s In A Name
It is said that an Italian baker who lived in the Colombian city of Cali baked the bread and every afternoon went out to sell them screaming on the streets “pan del bono” (bread of the good one) pronounced in Italian and in this way the name became popular.
Other version documented by Edouard André in his article “América Equinoccial” says that the name came from a site on the road between Dagua and Cali called “Hacienda El Bono” where the product was original from. Thus, the inhabitants of the region used to buy it and referred to it as “Pan del Bono” meaning “Bread from El Bono” and by the continued use the name was abbreviated as “Pandebono”
Yet another version says that sugarcane cutters, upon arriving at work, would recieve a meal ticket (boleto) or ‘bono’ which they would use at lunchtime to receive bread and water. The bread became ‘pan del bono’.
Wherever the name comes from, the bread sure is good! Interesting how closely related it is in ingredients and appearance to the Brazilian “pão de queijo“. I wonder which came first…
Here’s the written recipe and here’s a video on how to make them!