Migas are traditionally eaten in the Alentejo region. Made with aged rustic bread, heavily flavoured with garlic, olive oil and herbs. In Alentejo, the miga is cooked until golden, as opposed to the rest of the country, where the rule is to toss it no more than twice.
Corn bread (Broa de Milho) , has the perfect almost crumbly texture for a good miga. And in the spirit of preserving tradition, minus the cob oven, and a good measure of experimentation and perseverance, a Broa Caseira (homemade cornbread) is born.
2 cups Corn meal flour
3/4 cup rye flour
1/4 cup sourdough starter
5g fresh yeast
250ml boiling water
100ml warm water (37 C)
A good pinch of salt
Dissolve yeast and 1/4 cup rye flour in warm water. Set aside.
In a large bowl scald corn flour with boiling water, mix with wooden spoon. Once manageable, massage until crumply consistency. Allow to cool, then add 1/2 cup rye flour, salt and dissolved yeast along with sourdough starter
Work the dough until ball forms. Cover with wet towel and set in a warm location for 1 hour or until slightly risen.
Preheat oven on maximum temperature.
Dust a bowl with flour, place the dough in the bowl and sprinkle with more flour to prevent sticking, shake dough in the bowl until well coated, and turn onto oven tray.
Reduce heat to 220C and bake for 30 minutes, or until the crust is a nice golden brown colour (but not starting to burn!).
For Migas... Age bread for 2-3 days. Recipe soon!!