Recipe
🍳 BREAKFAST
Pão de Milho
Angolan corn bread: a moist, golden cornmeal loaf, faintly sweet and rich with coconut, sliced for breakfast with butter and coffee.
Angolan · medium · serves 8
prep 15 min · cook 45 min
~361 cal · 8g protein · 55g carbs · 14g fat · 4g fiber · 15g sugars · 10g sat fat (estimated, per serving)
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Pão de milho is Angola's cornmeal bread, a dense, moist, faintly sweet loaf of maize flour and wheat flour bound with eggs and often enriched with , baked until golden and sliced for breakfast. Maize is a staple across Angola, and turning it into a tender morning loaf is an everyday pleasure.
The Portuguese name and the baking method reflect Angola's colonial history, layered over deep African maize traditions; the lends a gentle tropical richness suited to the coast around Luanda. It is eaten plain, buttered, or dipped into strong coffee.
Comforting and homey, pão de milho turns up on breakfast tables and at gatherings across Angola, a golden slice of bread that carries the country's love of maize into a soft, sliceable form.
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Make it yours
✓ Naturally vegetarian and dairy- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 8
1.5 cups fine cornmeal
3/4 cup cooked white rice
1 cup all-purpose flour
1/2 cup sugar
3 eggs
1 cup
1/3 cup total red and coconut oil, melted
2 tsp baking powder
1/2 tsp salt
Instructions
1
Heat the oven to 350°F (175°C) and oil a loaf pan. Whisk the eggs (or flax), sugar, coconut milk, and the melted palm and coconut oil together.
2
Stir together the cornmeal, flour, baking powder, and salt, then fold into the wet mix along with the cooked rice to a thick batter.
3
Scrape into the pan and smooth the top.
4
Bake 40 to 50 minutes until golden and a skewer comes out clean; cool before slicing and serving with butter.
Luanda home-baking tradition.
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🌏 While it simmers, know your destination
📍
Luanda. The chilli sits on the table rather than in the pot. Gindungo is the condiment, small hot peppers worked with garlic and oil and added by whoever wants it, and the peanut version of the stew, moamba de ginguba, is the other one worth knowing after the palm oil original.
🗺️
Angola. Calulu, dried fish or meat stewed with okra, sweet potato leaves and palm oil, is shared with Sao Tome and Principe rather than being Angolan alone. Gindungo, the chilli condiment, does the seasoning at the table. Four centuries of Portuguese presence left bread, olive oil and a taste for salt cod alongside all of it.
🌍
Africa. Africa's fifty-four nations hold cuisines as different as Morocco's slow-cooked tagines and South Africa's open-fire braai, yet shared threads run through them: ancient grains like millet, sorghum, and teff; stews thickened with groundnut, okra, or palm; and fiery condiments from Tunisian harissa to Ethiopian berbere. Staple starches, fufu, injera, ugali, couscous, anchor communal meals often eaten by hand from a shared dish, where hospitality is a point of honor.
The story behind this dish is up top, worth a read while the pot works.
More from Angola
Muamba de GalinhaAngola’s national dish: chicken stewed golden in palm oil with okra, garlic, and chili until the sauce turns silk.
MufeteGrilled fish with beans, cassava, and sweet potato under a tangy palm-oil and onion sauce, an Angolan coastal feast.
Cocada AmarelaA rich golden pudding of coconut and egg yolks scented with cloves, a Portuguese-influenced Angolan sweet.
Browse all Angola recipes →
Good to know
You’ll need: Oven, Mould or tin, Whisk.
Storing it: Keeps 3 to 4 days refrigerated and reheats covered in the oven. Most bakes can be assembled a day ahead and baked when needed.
Make it a Angola meal
KissanguaDrink
Cocada AmarelaDessert
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Cuisine
Diet
Frequently asked questions
What is Pão de Milho?
Angolan corn bread: a moist, golden cornmeal loaf, faintly sweet and rich with coconut, sliced for breakfast with butter and coffee.
Where does Pão de Milho come from?
Pão de Milho is a Angolan dish from Luanda, Angola.
Can Pão de Milho be made vegan, gluten-free, or dairy-free?
This Pão de Milho recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Pão de Milho safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Pão de Milho take to make?
About 60 minutes total (15 minutes prep, 45 minutes cooking), serving 8.
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