Farofa is toasted manioc (yuca) flour that is served widely throughout Brazil. The dish is made by toasting the flour in a greased skillet until golden brown and crisp and then stirring in parsley, eggs and olives. Farofa is an essential component of Brazil’s national dish: Feijoada –Meat and Bean Stew, where it is either sprinkled on top or served alongside. Its crunchy texture is the prefect contrast to the soft beans and meat.
Total Time
20m
Prep Time:5m
Yields:8
Ingredients
3 tbsp.
½
1
1½ cups
1 tbsp.
4
Directions
Step 1
Step 2
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Farofa – Toasted Manicoc Flour
Prep Time: 5m
Total time: 20m
Yields: 8
Ingredients
3 tbsp.
½
1
1½ cups
1 tbsp.
4
Directions
Step 1
Step 2
Reviews
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Daiane Noble
Good recipe, but I would recommend frying finely chopped bacon before adding the other ingredients. Adding finely cubed ripe bananas at the end also adds great flavor to this side dish. In Brazil other versions includefinely shredded carrots and finely sliced green beans. Sauteed collard greens are another must-have as a side dish for feijoada.
