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Hard dough bread, also called hardo bread, is a Jamaican bread [1] similar to the Pullman loaf or pain de mie, although hard dough bread tends to be sweeter. The dough consists of flour, water, yeast, salt and sugar. Additional ingredients such as treacle, molasses, and vegetable shortening can be used. [2]
alternative spelling of bammy, a flat and round Jamaican bread made of cassava (yuca) that is soaked in milk or water and fried Bakmi Bami goreng , an Indonesian noodle dish
Coco bread is a variation of Jamaican hard dough bread, and it bears similarities to other sweet breads and soft dough breads introduced to the island by Chinese indentured labourers, [2] and European colonizers. Since then, it has been popular within Caribbean communities throughout the region, and in areas where Jamaican immigrants have settled.
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[6] [11] Its slightly sweet flavor complements the spicy and tangy profiles of these dishes, making it a staple in Jamaican cuisine. [6] Festival is also eaten as a street food or snack, and it is a popular breakfast side dish often paired with ackee and saltfish.
In eastern Indonesia, a sago congee papeda is a staple breakfast of native people in Maluku and Papua. [35] Papeda is made up of sago starch and generally consumed with mackerel. However, bread is also a popular choice for breakfast. Roti bakar is a sandwich toast filled with hagelslag or spreads.