Pandebono is a delicious cheese bread originating from Colombia. This popular bread is made with cassava starch, corn starch, fresh cheese, eggs and salt.
Its texture is spongy on the inside and crispy on the outside. It is often served as a side dish for breakfast or as a snack. Its unique flavor and traditional preparation have turned pandebono into an icon of Colombian gastronomy.
Colombia’s Pandebono, a
Pandebono is a traditional Colombian cheese bread that originates from the Valle del Cauca department, particularly associated with the city of Cali. The name “pandebono” translates to “good bread,” and it is believed to derive from “pan de El Bono”, referencing an estate named El Bono located on the road between Dagua and Cali where this bread was first made.
The bread is crafted using a unique combination of ingredients including cassava flour (yuca), corn flour (masa), cheese, eggs, and sometimes starch. This mixture results in a soft, slightly chewy texture and a golden crust, making it a popular choice for breakfast or snacks throughout Colombia.
Pandebono holds significant cultural importance in Colombia, especially in Cali, where it is considered a staple food. It is typically enjoyed fresh out of the oven, often paired with coffee or hot chocolate. The bread’s preparation reflects local culinary traditions and showcases the use of indigenous ingredients like cassava and corn, which are staples in Colombian cuisine.
In addition to its delicious taste, pandebono represents the rich culinary heritage of Colombia. It is part of a broader category of Colombian breads known as “amasijos”, which includes other beloved varieties like almojabanas and pan de yuca. These breads often reflect regional variations and adaptations based on local tastes and available ingredients.
Recently, pandebono has gained international recognition. In 2024, it was celebrated as the “best bread in the world” by Taste Atlas, a platform that ranks global culinary delights based on user ratings.
The bread previously ranked second on Taste Atlas’ list of the world’s best breads in 2023, illustrating its growing popularity among food enthusiasts worldwide.
Pandebono recipe
Ingredients
⅔ cup cassava starch or cassava flour
¼ cup pre-cooked corn flour or Masarepa
1 cup fresh Mexican cheese or Colombian cheese
1¼ cups Costeño cheese or Feta cheese
1 large egg
Instructions
– Preheat oven to 400°F.
– Place the cassava flour, cheese and masarepa in a food processor. Process until everything is well mixed. Add the egg slowly while the food processor is running.
– Divide the mixture into 12 portions and form into balls.
-Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden brown on top. Serve them hot.
In addition to being a must-have on the Christmas table, Pandebono can accompany Colombian breakfast, and any other meal on any occasion.