Breakfast at Paula´s with Pandebono
Paula invited us over to pandebonos for breakfast, along with coffee and tea. We also recieved some delicious ACHIRAS, a toasty bread and achira flour bakery product very similar in process to pandebono yet totally different in flavor and shape. Basically a mixture of the flour extracted from the achira plant, a tuber from the Andes, said to be one of the foods of the Incas.
My grandmother Carmen, a native of Tolima one of the achira regions, used to bake them daily to lure us into her home. It worked as we always wanted to go see her make and bake them.
Memories…
Pachi´s Blog en Creative Culinary
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Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.