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Madeira: Kebabs, Poncha and Bolo de CACO

February 21st, 2018 | side dishes

We ate the best Bolo de Caco on the village square in Monte above Funchal on Madeira island. The atmosphere there was special. It was lunch time, we were – away from the hustle and bustle of basket sled tours and cableway – alone in the square, apart from some mangy dogs hanging around and taking sometimes a sluggish effort to chase a pigeon. And there we discovered BOLO DE CACO.

At a small booth someone sold freshly prepared Bolo de Caco – with or without chorizo. What a delight! Since then, this bread belongs to Madeira – like the flowers, the mountains, the levadas, fishing villages, the New Year’s Eve fireworks, the silence in the mountains, the laurel trees and the cheerful celebrations on the beach.

Of course, you can’t reduce Madeira’s culinary delights on Bolo de Caco. But we kept it in mind as particularly delicious break snack. That’s why we baked it back at home. And this is how it works:

BOLO DE CAO (sweet potato flatbread) with Chorizo

100 g sweet potato
split into rough pieces, cook in salted water until soft, drain, set aside without lid
750 g wheat flour
press a deepening in the middle
25 g yeast
Crumble yeast into the center of the flour, add
2-3 TS lukewarm water
1 pinch of sugar
stir water and yeast with a little of the flour, cover this pre-dough with a cloth, store in a warm place for 20 minutes
knead the dough, add crushed sweet potato and some salt, knead until it is smooth and does not stick to your fingers
sprinkle flour into a bowl, put dough inside, let it rest covered in a warm place for 1 hour
knead dough again and divide into small balls, place them on a floured work surface, and again let rest covered for 30 minutes
press the dough balls flat and (if wanted) fill some thin slices of
in the middle, bake the patties on an iron plate or in a cast iron pan until golden brown in about 10-15 minutes depending on how thick they are
garlic butter
in Madeira, the bread is served still warm with garlic butter (much (!) garlic) spread on it

And that’s how the wife of the captain does it

Since hardly anyone will have the traditional Madeira stone pan, here my recommendation for our BBQ fans: the dough patties can be also cooked on the iron plate of your outdoor grill! Nice idea for your next BBQ!


tags Tags: BBQ, Chorizo, flat bread, Madeira, olo de caco, sweet potato,

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February 15th, 2018 | drinks

Macaronesian Gin – summer in a glass

Most people like to bring some holiday souvenir back home. Our case is usually full with sausage and cheese from local markets and sometimes we bring also a bottle of wine. On Tenerife, we spontaneously packed a bottle of gin and two glasses as souvenirs. Macaronesian Gin. To be honest, I didn’t even know exactly then, what is meant by ‘Macaronesian’.

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November 22nd, 2017 | starter

When my fish seller sends a whatsapp… we’ll eat octopus

In Spain, Italy and Portugal we love to eat octopus salad as starter or octopus Galician style – the latter we often had in Barcelona’s taverns in the Barrio Gotico and liked it most in the Bar Celta Pulperia. A simple and authentic dish – wonderful! But how to cook it?

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November 30th, 2017 | sweets

Piedmontese chocolate pudding with vanilla quince

A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.


PS: The Vanilla Quinces are a perfect match!

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