By Marian Blazes. South American Food Expert
Farofa is really a scrumptious accompaniment to a lot of Brazilian dishes, particularly the classic black bean stew feijoada. Farofa is made from manioc (cassava ) flour (harina de mandioca ), that is toasted inside a skillet with butter, onions and palm oil. The main from the manioc (cassava) plant is generally offered like a very fine starch (almidn), frequently known as tapioca flour in america. But to create farofa, you'll need manioc flour that's coarsely ground, having a texture like farina cereal. You'll find manioc flour in Brazilian markets or online. If you're able to't find manioc crumbs, you are able to substitute with bread crumbs - the taste isn't the same but it's still very tasty.
Ingredients
- 1 large onion, finely chopped
- 8 tablespoons butter
- 1 tablespoon palm oil
- 2 cups manioc flour
- Salt pepper to taste
- 1/2 cup chopped black olives (optional)
- 1/2 cup diced hard steamed egg (optional)
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Preparation
- Melt the butter inside a skillet over medium-low heat.
- Add some onions and prepare until very soft and golden, about ten minutes.
- Stir within the manioc flour and prepare, stirring, for three or four more minutes until well mixed and evenly toasted and gently browned.
- Season with pepper and salt to taste. Stir in optional balck olives and/or hard steamed eggs if preferred.
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