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( Farofa )
Toasted Manioc Flour
( Farofa )
In many Brazilian homes and restaurants, a dish of farofa is always on the table, ready to be sprinkled on any dish. Chef’s prepare a wide variety of farofas, which may be as simple as manioc flour toasted in dendê oil or may include other ingredients, such as olives, onions, nuts or raisins.
Ingredients
2 tablespoons dendê oil* or butter
1 medium onion, thinly sliced
1 egg, lightly beaten
1 ½ cups manioc meal*
1 teaspoon salt
1 tablespoon fresh parsley, chopped
6 to 8 green olives with pimentos, sliced
3 hard-boiled eggs, cubed
Details
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 8
Method
Place oil or butter in a heavy skillet over medium-high heat.
Add onion slices and sauté, stirring constantly, for 5 minutes or until onion softens.
Reduce heat to low and add beaten egg, still stirring constantly. Slowly stir in manioc meal and cook, stirring occasionally for 8 minutes or until flour is toasted to a golden brown.
Stir in salt and parsley.
Remove from heat, place in a small dish and garnish with the olives and eggs.
*Check Latin American, Caribbean or African markets for dendê oil and manioc meal, also called farinha de mandioca. If you can’t find manioc meal, you can substitute farina or Cream of Wheat. While these substitutions aren’t completely authentic, they’ll still give you a taste of Brazil. Peanut oil or vegetable oil can be used in place of dendê oil.
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