Breads
Bonaire Pan Bati
Pan Bati
Bonaire
A savory pancake made from cornmeal, thicker than Dutch pancakes with a slightly sweet taste from added sugar; traditionally made from leftover funchi; can be eaten with jam or butter for breakfast or with savory stews; means 'smash bread' in Papiamentu
Original eatfuls sticker artwork
What it is
A closer look at Bonaire Pan Bati.
A savory pancake made from cornmeal, thicker than Dutch pancakes with a slightly sweet taste from added sugar; traditionally made from leftover funchi; can be eaten with jam or butter for breakfast or with savory stews; means 'smash bread' in Papiamentu
What to look for
Know it when you find it.
Savory pancake made from cornmeal, thicker than Dutch pancakes; slightly sweet taste from added sugar; traditionally made from leftover funchi; eaten with jam/butter or with savory stews; means 'smash bread' in Papiamentu
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bonaire Pan Bati.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Bioko (Island / Malabo), Equatorial Guinea
Abalah
Abala
A Bubi dish of crushed taro (malanga) dough mixed with palm oil, wrapped in banana leaves, and cooked; a hearty base for daily meals on Bioko Island.
Jordan
Abud
عبود
Bedouin bread of flour and water buried directly in hot sand and ash under the fire, then dusted off and torn apart.
Colombia
Achira
A Colombian bread from Huila made with achira (arrowroot) flour, cheese, and eggs, baked until golden. Soft and spongy, it is a regional specialty of the upper Magdalena.
Adjara, Georgia
Achma
Აჩმა
An Adjarian layered khachapuri made by parboiling sheets of dough and layering them with salty sulguni cheese and butter, baked until golden.
Turkey
Açma
Acma, the soft ring bread of the Turkish bakery counter, is bought by name alongside simit and is a different bread.
Antigua and Barbuda
Antiguan Butter Bread
Butter Bread
Antigua's soft, slightly sweet enriched loaf, rich with butter and brushed with more on top; the island's everyday bread for breakfast and sandwiches; needs no butter added once baked; many homes have small bakeries built onto them where locals buy fresh-baked loaves; coupled with cheese, sardines, or salami; the daily bread of Antigua.
Antigua and Barbuda
Antiguan Johnnycake
Johnny Cake
Traditional Antiguan fried bread; similar to a bread roll but deep-fried and crisp; often filled with cheese or saltfish; a popular breakfast and snack item; found at roadside stands and bakeries; the johnnycake of Antigua; a versatile, portable food; a staple of island street food.
Antigua and Barbuda
Antigua Sunday Bread
Sunday Bread
A rich, slightly sweet yeast bread baked with raisins, dried fruit, and a warm spice blend, a staple of Antiguan Sunday breakfasts and holiday tables.