Main Dish

Farofa – Toasted Manicoc Flour

Farofa – Toasted Manicoc Flour

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<p>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.</p>

Total Time

20m

Prep Time:5m

Yields:8

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Ingredients

3 tbsp.

<p><span>butter, divided</span></p>

½

<p><span>large onion, finely chopped (about 1 cup)</span></p>

1

<p><span>egg, lightly beaten</span></p>

1½ cups

GOYA® Manioc Flour

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tbsp.

<p><span>finely chopped fresh parsley</span></p>

4

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento , sliced

4

<p><span>hard-boiled eggs, sliced</span></p>

Directions

Kitchen View

Step 1

<p>Heat 2 tbsp. butter in 12” non-stick skillet over medium high heat. Add onions. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add eggs to pan. Cook, stirring with spatula, until just set, about 1 minute. Stir remaining butter until melted. Add manioc flour and Adobo. Cook, stirring often, until flour is crisp and golden brown, about 10 minutes. Stir in parsley.</p>

Step 2

<p>Transfer to serving bowl; top with olives and egg slices. Serve hot or at room temperature.</p> <p>Serve with Feijoada.</p>

Products in this Recipe

Manioc Flour
Manioc Flour
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Manzanilla Spanish Olives Stuffed with Minced Pimiento

Manzanilla Spanish Olives Stuffed with Minced Pimiento

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Recipe Tags

Main Dish

Brazil

Eggs

Skillet

All-Ocassion

Under 20 minutes

South America

All-Year

Entree

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