Pandebono ("literally meaning ‘good bread’") 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.


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” published in “América Pintoresca” ("Barcelona: Montaner y Simon, 1884 vol. 3, pp. 704") 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”


* corn flour
* cassava starch
* grated cheese
* eggs
* cream (nata de leche)


All the ingredients are combined in a large wooden bowl and mixed until smooth. Form the dough into balls and place them on a metal tray. Bake at a temperature of 3500C for 10 to 15 minutes until they turn gold brown.

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