Almojabana is a Colombian bread made with pre-cooked cornmeal, lots of cheese, and a touch of sweetness. It has a soft and spongy texture that goes well with a cup of coffee or the traditional Colombian hot chocolate with cheese.

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In the streets and bakeries of many towns in Colombia, the almojabana has its loyal followers. It is very popular in areas such as Bogota, Boyaca, the Caribbean (and specifically San Diego, Cesar), or Valle del Cauca, where people pass on the traditional recipes from generation to generation.

The history of almojabana

It is said that the term almojabana was first used in the regions of Aragon and Alicante, in Spain, around the 12th century, referring to local specialties made with cheese. The name derives from the Arabic almuyabbana which means ‘mixture made with cheese‘.

The arrival of Spanish settlers in Latin America made the almojabana cross the Atlantic very early on, although, in Colombia, people began to talk about this appetizing preparation between the 18th and 19th centuries, in the municipality of Soacha, in the area of the Tequendama Falls.

In the then Bogota savannah, a place known for its majestic haciendas (estates) where the exchange of sweets was common, the almojabana became known. Since then, it has become popular throughout Colombia and in nearby countries.

Over time, the almojabana entered deep into the hearts of Colombians. Its presence became common at breakfast time and eleven o’clock.

Its popularity spread to different regions. And, other areas created their own versions of it. Thus, the possibilities of eating a good almojabana are extensive when traveling through Colombia.

Almojabanas in other countries

In Panama, they are made from cooked and ground fresh corn and queso blanco (white cheese). They are then formed into an S-shaped cylinder and fried in hot oil. Here they also celebrate the International Almojabano Festival in January for 5 days.

In Puerto Rico, almojabana is a fried food made of rice flour, white cheese (criollo), parmesan cheese, milk, and egg. The dough is fried in the shape of a ball. Here the dish is more common during the Christmas season, as an appetizer at parties. Although traditionally, they were eaten as part of breakfast, dipping them in coffee.

Almojabanas in Colombia

Colombina has no official recipe, each region has its own way of making almojabanas.

Here are a few:

Almojabana costeña: It is made directly from corn. The corn is soaked to extract the starch. Then Costeño cheese (fresh cheese) and panela (a type of brown sugar) are added, which makes a very interesting contrast between sweet and salty.

Almojabana valluna: A delicious combination of cornflour, cassava starch, and cuajada (curd cheese), which makes it very different from the others.

Almojábana boyacense: It is made from corn or wheat flour. This version stands out, mainly, for using queso campesino (another kind of fresh cheese) as the focal ingredient.

Almojabanas and Pandebono

Almojabanas and Pandebono are very popular in Colombia and are well-known internationally. And, to the untrained eye, many think they are the same thing because they do look very similar.

The main difference between both of these Colombian pastries is the type of flour used. Almojabanas are made with pre-cooked cornmeal. The main ingredient for Pandebono is cassava starch.

Our recipe for this Colombian cornmeal cheese bread

The recipe for almojabanas is very easy to make and doesn’t require a lot of ingredients. It is made with pre-cooked cornmeal and the traditional cheese called cuajada which is high in moisture and low in salt.

The pre-cooked cornmeal (affiliate link) is the same you would use if you were making arepas. (It is not masa harina or a standard US cornmeal.)

Cuajada is not easy to find in the US, but queso fresco is a good substitution. The main difference between the two is the amount of salt in the cheese.

If using the Mexican brand Cacique for queso fresco, don’t add any salt to this recipe. But if you are able to find cuajada or use another fresh cheese that you know is low in salt, add 1 teaspoon of salt.

Our recipe is a simple one. Start by preheating the oven and greasing a cookie sheet.

Then add all the ingredients to a bowl and mix with your hands until you get a soft dough. (Depending on the type of cheese you are using, you’ll need to add 1 to 2 tablespoons of milk to get that consistency.)

Divide the dough into 8 equal portions and roll each one between the palms of your hands to form a ball. Then bake.

While they are baking, make this Colombian hot chocolate to enjoy a traditional Colombian breakfast.

This Colombian cornmeal cheese bread is a great gluten-free option to take to any get-together or to serve as an appetizer for your next party.