It’s a flat, circular bread, shaped like a cake. From there the name, Bolo Do Caco.
It is believed to go back to the 15th century when the first Guanches, Moroccan and African slaves, arrived in Madeira. There are many similarities today. For instance, flatbreads with little or no yeast, such as the kesra from Algeria or the harcha from Morocco and a few North African bread.
Cereals were not always available on the island of Madeira. Subsequently, they compensated by adding the pulp of a tuber root.
Traditionally, on a Caco which is a flat basalt stone slab, at high temperature, and directly on hot embers. Today, the basalt stones are mostly replaced by concrete slabs.
That said and done, in the modern household cast iron plates or non-stick heavy -bottom pans replaced the heavy flat basalt or concrete slabs.
This staple food of Madeira is very popular with almost every meal.
Course: Side Dish
Cuisine: Madeiran, Portuguese
Servings: 6 Persons
Submitted By: Linda de Abreu
Porto Santo is a small island in the Portuguese archipelago of Madeira. The island is known for its warm waters and magnificent landscapes. Porto Santo is also known for its Bolo Do Caco, but with a slight difference. They let the dough rise three times.
Serve with garlic butter, or eat as a sandwich with octopus, espetada, milho frito. You can also eat it as a prego sandwich.